1 Preheat oven to 375° F. Cook pasta according to package directions, but do not add salt. Drain in a colander.

2 While pasta is cooking, prepare sauce. In a large skillet, heat oil over medium-high heat. Add garlic. Cook, stirring frequently, for 1 minute. Reduce heat to medium-low; stir in tomatoes, oregano, and red pepper flakes. Cover; simmer until sauce thickens, about 15 minutes.

3 In a medium bowl, combine crabmeat, ricotta, parsley, and black pepper. Mix well.

4 Spoon crabmeat mixture evenly into each shell. Place in a large baking dish. Pour sauce over shells. Bake until heated through, about 15 minutes. Divide shells among individual serving plates. Serve immediately.

Serves 8 Per Serving: Calories 203 (28% from fat) Carbohydrates 24g Protein 13 g Sodium: 343 mg Fat: 6g Cholesterol: 23mg