Crab Artichoke Heart and Pasta Casserole

Mary Filmore

1 pound tiny shell noodles
1 shallot, minced
4 green onions, chopped, including green tops
2 tablespoons butter
1 cup chicken stock
1/2 cup dry white wine
1/4 cup Marsala or Madeira
3/4 cup cream
1/2 cup Grated Gruyere or other Swiss cheese
1/2 pound crab meat
2 jars marinated artichoke hearts, cut in half
1/2 cup chopped flat-leaf parsley
Salt and pepper to taste
1/4 cup grated Parmesan
2 tablespoons 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 halt 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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