Indulgent Seafood Stuffed Shells
A comforting dish featuring jumbo pasta shells filled with a creamy seafood mixture, topped with Alfredo sauce and melted cheese.
Ingredients
Pasta and Base Ingredients
- 12 pieces Jumbo Pasta Shells (Cooked al dente) Cooked according to package instructions.
- 2 cups Alfredo Sauce Use a combination of regular and extra Alfredo sauce.
- 1/2 cup Parmesan Cheese (shredded) For topping the shells.
- 1/4 cup Fresh Parsley (chopped) For garnish.
- 1 bowl Green Salad (with light vinaigrette, for serving) To accompany the main dish.
Filling Ingredients
- 1 cup Ricotta Cheese
- 4 ounces Cream Cheese Softened for easier mixing.
- 1 cup Shrimp or Crab (cooked and chopped) Use either shrimp or crab based on preference.
- 1 tablespoon Old Bay Seasoning
- 2 cloves Garlic (minced)
Instructions
Preparation
- Preheat oven to 375°F (190°C).
- Cook the jumbo pasta shells in a pot of salted water for 8-10 minutes until al dente. Drain and set aside to cool.
- In a mixing bowl, combine ricotta cheese and cream cheese. Stir in minced garlic.
- In a separate bowl, mix the shrimp (or crab) with Old Bay seasoning.
- Fold the seasoned shrimp into the creamy cheese mixture.
Assembly and Baking
- Fill each cooked shell with the seafood mixture generously.
- Spread a layer of Alfredo sauce on the bottom of a baking dish to prevent sticking.
- Place filled shells in the dish and pour remaining Alfredo sauce over the top.
- Sprinkle shredded Parmesan cheese on top.
- Cover with aluminum foil and bake for 25 minutes.
- Remove foil and bake for an additional 10-15 minutes until bubbly and golden.
Serving
- Garnish with fresh parsley and serve with a light green salad.
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Notes
Can be prepared in advance and stored in the fridge for up to 24 hours.
Leftovers can be refrigerated for up to three days or frozen for up to three months.
Leftovers can be refrigerated for up to three days or frozen for up to three months.