Description
A delightful dish that combines rich flavors and a comforting texture with large pasta shells filled with a creamy seafood mixture.
Ingredients
- Jumbo pasta shells – 12-15 shells
- Ricotta cheese – 1 cup
- Shrimp – 200 grams, peeled and deveined
- Scallops – 200 grams, chopped
- Mozzarella cheese – 1 cup, shredded
- Garlic – 3 cloves, minced
- Fresh parsley – 2 tablespoons, chopped
- Heavy cream – 1 cup
- Marinara sauce – 2 cups
- Olive oil – 1 tablespoon
- Salt – to taste
- Pepper – to taste
- Grated Parmesan cheese – 1/2 cup (for topping)
Instructions
- Cook the jumbo pasta shells in a large pot of salted water until al dente, then drain and set aside.
- In a skillet, heat olive oil and sauté minced garlic until fragrant. Add shrimp and scallops, cooking until opaque, then season with salt and pepper.
- In a mixing bowl, combine cooked seafood, ricotta cheese, half of the mozzarella, parsley, and heavy cream. Mix well and adjust seasoning.
- Stuff each pasta shell with the seafood mixture using a spoon or piping bag.
- Spread 1 cup of marinara sauce in a baking dish, arrange stuffed shells on top, and pour remaining sauce over them. Sprinkle with remaining mozzarella and Parmesan.
- Cover with foil and bake at 350°F (175°C) for 25 minutes, then remove foil and bake for an additional 10-15 minutes until cheese is bubbly and golden.
Notes
- Store leftovers in an airtight container in the refrigerator for up to three days.
- To reheat, place in the oven at 350°F (175°C) until warmed through.
- For freezing, wrap tightly before baking and store for up to three months.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 150mg
Keywords: Creamy Seafood Stuffed Shells, Pasta, Seafood, Italian Recipe