Prep 10 mins
Cook 45 mins
My family loves pasta and we also love seafood so I came up with this for a meat-less dinner during Lent. It kind of tastes like a high end seafood lasagne, but is a whole lot easier (and cheaper!). We love it and hope that you do too. I use the imitation krab meat because that's what's available in my little tiny town but I would imagine that it would be even better with the real stuff!
- 1 (24 ounce) bag ravioli, cheese filled (frozen)
- 2 cups alfredo sauce (I use Ragu)
- 2 tablespoons sherry wine (optional but makes it taste more like a newburg)
- 2 cups crabmeat, chopped
- 1 cup shrimp, chopped (I use 1 sm. bag of frozen salad shrimp)
- 1⁄4 cup roasted red pepper, chopped
- 1 teaspoon ground pepper
- 1⁄2 teaspoon salt (or to taste)
- 1 teaspoon Old Bay Seasoning
- 2 cups cheese, shredded (I use cheddar)
- Pre-heat oven to 350 degrees.
- Spray a 9x13 casserole dish with non-stick cooking spray.
- Cook Ravioli in salted boiling water as directed on bag. Drain well.
- Combine alfredo sauce, crab, shrimp, pepper, sherry (if using), Old Bay, salt/pepper and 1 cup of the cheese.
- Gently combine the cooked ravioli and the sauce mixture, trying to not break the ravioli. Carefully pour into the prepared casserole pan.
- Cover loosely with foil and bake for 30 minutes.
- Top with remaining cheese and bake uncovered for an additional 15 minutes or till the cheese is melted and the sauce is hot and bubbley.
- Prep time does not include boiling the ravioli. Hope you enjoy!
I'll be honest, I was a little bit worried about this recipe because it involves using bottled alfredo so I was concerned that I'd end up ruining perfectly good (and expensive) seafood. However, I made it using finely chopped green pepper instead of the roasted red pepper (personal preference) and didn't use the sherry. It was a hit! My boyfriend was thrilled with how tasty it turned out and I was VERY pleased with the results, even when using Ragu Light Alfredo. So good! We'll make this again and I'm excited to include the sherry since I know I would have appreciated the flavor it adds.