Seafood Stuffed Shells Pasta (Print Version)
Jumbo shells are filled with shrimp and crab in a creamy, cheesy blend and baked with Alfredo sauce.
# Ingredients:
→ Pasta
01 -
20 jumbo pasta shells, cooked al dente
→ Seafood
02 -
8 ounces shrimp, peeled, deveined, and chopped
03 -
8 ounces lump crab meat
→ Dairy
04 -
1 cup ricotta cheese
05 -
1/2 cup cream cheese, softened
06 -
1 cup shredded mozzarella cheese, divided
07 -
1/2 cup grated Parmesan cheese, divided
08 -
1 large egg, beaten
→ Seasonings and Sauces
09 -
1 tablespoon olive oil, plus extra for greasing
10 -
2 cloves garlic, minced
11 -
1 tablespoon fresh parsley, chopped, plus extra for garnish
12 -
1 teaspoon Old Bay seasoning
13 -
1/2 teaspoon kosher salt
14 -
1/4 teaspoon freshly ground black pepper
15 -
1 1/2 cups Alfredo sauce
# Instructions:
01 -
Preheat oven to 375°F. Lightly grease a large baking dish with olive oil.
02 -
In a skillet, heat olive oil over medium heat. Add minced garlic and cook for 1 minute until fragrant. Add chopped shrimp and sauté for 2 minutes until pink. Remove from heat.
03 -
In a large mixing bowl, blend ricotta cheese, cream cheese, 1/2 cup shredded mozzarella, 1/4 cup grated Parmesan, beaten egg, chopped parsley, Old Bay seasoning, salt, and black pepper. Fold in the cooked shrimp and lump crab meat, mixing gently to combine.
04 -
Fill each cooked pasta shell generously with the seafood mixture and arrange in the prepared baking dish in a single layer.
05 -
Pour Alfredo sauce evenly over the stuffed shells. Top with the remaining 1/2 cup mozzarella and 1/4 cup Parmesan cheese.
06 -
Cover the baking dish tightly with aluminum foil and bake for 20 minutes. Remove the foil and bake an additional 10 minutes, or until the cheese is bubbly and lightly golden.
07 -
Garnish with additional chopped parsley and serve shells warm.
# Notes:
01 -
For best flavor, use freshly grated cheeses and high-quality seafood. Be careful not to overcook the shrimp during the initial sauté.