Seafood Conchiglie with Spinach
 
1 tbsp margarine
8 scallions, finely sliced
6 tomatoes
32 large dried conchiglie
1 cup lowfat soft cheese
6 tbsps skimmed milk
pinch of freshly grated nutmeg
2 cups shrimp
6 oz can white crabmeat, drained and flaked
4 oz frozen chopped spinach, thawed and drained
salt and ground black pepper

1. Preheat the oven 300F. Melt the margarine in a small saucepan and gently cook the scallions for 3-4 minutes, or until softened but not brown.

2. With a sharp knife, slash the bottoms of the tomatoes, plunge into a saucepan of boiling water for 45 seconds, then into a bowl of cold water. Slip off the skins. Halve the tomatoes, remove and discard the seeds and cores and coarsely chop the flesh.

3. Cook the conchiglie in plenty of boiling salted water for about 10 minutes, or until al dente. Drain well and set aside.

4. Heat the soft cheese and milk in a saucepan, stirring until blended. Season with salt, pepper and nutmeg. Measure 2 tbsps of the sauce into a large bowl.

5. Add the scallions, chopped tomatoes, shrimp and crabmeat to the bowl. Mix well. When the shells are cool enough to handle, spoon the filling into then and place in a single layer in a shallow ovenproof dish. Cover with foil and cook in the preheat oven for 10 minutes.

6. Stir the spinach into the remaining sauce in the pan. Bring to a boil and simmer gently for 1 minute, stirring all the time.

7. Transfer the pasta onto plates and drizzle the spinach sauce over. Serve hot.

 

     Serves 4.