Description
A comforting and rich blend of tender pasta, savory crab meat, and creamy cheese, perfect for gatherings and weeknight dinners.
Ingredients
- 16 oz Barilla penne pasta
- 16 oz lump crab meat
- 14 oz Daisy sour cream
- 1 bell pepper, diced
- 1 onion, diced
- 4 tbsp Kerrygold unsalted butter
- 3/4 tsp oregano
- 3/4 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp smoked paprika
- 4 oz Swiss cheese, grated fresh
- 4 oz cheddar, grated fresh
- Green onion, for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the Barilla penne pasta in a large pot according to the package instructions until al dente. Drain and set aside.
- Melt the Kerrygold butter in a skillet over medium heat. Sauté the diced onion and bell pepper until soft.
- Add the garlic powder, oregano, smoked paprika, salt, and pepper to the skillet. Mix well to coat the vegetables.
- Fold in the lump crab meat, cooking just until heated through.
- Stir in the cooked pasta and sour cream until everything is well-combined.
- Transfer the mixture to a baking dish and fold in the Swiss and cheddar cheeses.
- Sprinkle additional cheese on top if desired.
- Bake in the oven for 25-30 minutes or until bubbly and golden.
- Remove from the oven and let it sit for a few minutes before serving. Garnish with chopped green onions.
Notes
For extra creaminess, consider adding 4 oz of extra sour cream. Experiment with different vegetables for variety.