CRAB ARTICHOKE HEART & PASTA CASSEROLE
1 lb Tiny shell noodles
1 Shallot, minced
4 Green onions, chopped, -including green tops
2 tb Butter
1 c Chicken stock
1/2 c Dry white wine
1/4 c Marsala or Madeira
3/4 c Cream
1/2 c Grated Gruyere or other Swiss cheese
1/2 lb Crab meat
2 Jars marinated artichoke hearts, cut in half
1/2 c Chopped flat-leaf parsley
Salt and pepper to taste
1/4 c Grated Parmesan
2 tb Bread crumbs
Cook shell noodles in large pot of boiling water until
tender. Drain.
Melt butter and saute shallot and green onions until
soft. Add chicken stock and white wine. Reduce by half.
Stir in Madeira and bring to a boil, Stir in cream and
cook until just thickened.
Add cheese to sauce. Combine sauce with pasta and stir
in crab and artichoke hearts. Add parsley and salt and
pepper to taste.
Butter a ceramic casserole and put pasta mixture into
it. Preheat oven to 350 degrees F. Top casserole with
grated Parmesan and bread crumbs and bake 30 to 40
minutes, until heated through and bubbling.
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