Ewwww. Or, to be exact, my note I wrote down on this one was "Yuck. Threw away leftovers. Smelled fishy. No flavor." I don't know that there's very many recipes Doug and I have had that reaction to. And this one had potential with all the ingredients. You all know I post all the recipes, good and bad, so maybe someone can tell me where we went wrong?
- 3 1/2 cup uncooked bowtie pasta
- 10 oz package frozen chopped spinach, thawed and well drained
- 12-13 oz canned crabmeat, drained, flaked, and cartilage removed
- 26 oz jar tomato-based pasta sauce
- 1 1/2 cup shredded Fontina cheese
Cook pasta according to package directions; drain. Meanwhile, in a medium bowl, combine spinach and crabmeat.
Preheat oven to 375 degrees. Cover the bottom of a 2-quart square baking dish with 1 cup of the pasta sauce. Top with pasta. Top pasta evenly with crab mixture. Sprinkle with half the cheese. Top with remaining sauce. Sprinkle with remaining cheese.
Bake uncovered for 30-35 minutes or until sauce is bubbly around edges and cheese is slightly golden brown. Let stand for 10 minutes before serving.
Serves 6
Prep Time: 20 minutes
Total Time: 1 hour
Recipe from Better Homes and Gardens New Cookbook
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