1 (12 oz.) pkg. jumbo pasta shells
12 to 16 oz. crab meat (claw or flake)
1-1/2 c. ricotta cheese
1/4 c. chopped walnuts
1/4 c. chopped onion
1/4 c. chopped green pepper
2 tbsp. minced parsley
1 (15 oz.) can tomato sauce w/tomato bits
1/2 c. chicken bouillon
1 tsp. sugar
1/8 tsp. garlic powder
1/2 tsp. crushed sweet basil
1/4 tsp. crushed oregano
1/4 tsp. crushed marjoram
1/8 tsp. whole thyme

Cook shells as package directs. Chop crab meat coarsely, removing any cartilage or shell bits, reserve any crab liquid. Add to crab meat, crab liquid, ricotta cheese, walnuts, onions, green pepper and parsley; mix well. Combine remaining ingredients in medium saucepan. Cook over medium heat, 5 minutes, stirring often. In a buttered 9-3/4 x 9-3/4 x 2 inch baking dish spread a thin layer of tomato sauce mixture. Fill cooled pasta shells with crab meat mixture; place in baking dish. Pour remaining sauce over filled shells. Bake at 375 degrees 30 minutes or until heated through. Serves 4 to 6.