“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!”
READY IN:
55mins
SERVES:
6-8
YIELD:
1 casserole
UNITS:
US

Ingredients Nutrition

  • 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)
  • 14 cup roasted red pepper, chopped
  • 1 teaspoon ground pepper
  • 12 teaspoon salt (or to taste)
  • 1 teaspoon Old Bay Seasoning
  • 2 cups cheese, shredded (I use cheddar)

Directions

  1. Pre-heat oven to 350 degrees.
  2. Spray a 9x13 casserole dish with non-stick cooking spray.
  3. Cook Ravioli in salted boiling water as directed on bag. Drain well.
  4. Combine alfredo sauce, crab, shrimp, pepper, sherry (if using), Old Bay, salt/pepper and 1 cup of the cheese.
  5. Gently combine the cooked ravioli and the sauce mixture, trying to not break the ravioli. Carefully pour into the prepared casserole pan.
  6. Cover loosely with foil and bake for 30 minutes.
  7. 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.
  8. Prep time does not include boiling the ravioli. Hope you enjoy!

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