Indulgent Seafood Stuffed Shells
Indulgent Seafood Stuffed Shells combine jumbo pasta shells with a rich, creamy seafood filling and a savory Alfredo sauce, creating a comforting and elegant dish perfect for any occasion.
Ingredients
Pasta and Sauce
- 12 pieces Jumbo Pasta Shells (Cooked al dente)
- 2 cups Alfredo Sauce (Use homemade or store-bought) Reserve for drizzling
- 1/2 cup Parmesan Cheese For a sharper taste use Pecorino Romano
- 1/4 cup Fresh Parsley For garnish and color
- 1 bowl Green Salad With light vinaigrette
Seafood Filling
- 1 cup Ricotta Cheese Creamier option
- 4 ounces Cream Cheese Can substitute with cream fraiche
- 1 cup Shrimp Or substitute with crab
- 1 tablespoon Old Bay Seasoning Adjust according to spice preference
- 2 cloves Garlic Use fresh for best flavor
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Boil the jumbo pasta shells in salted water until al dente, about 8-10 minutes. Drain and set aside to cool slightly.
- In a bowl, combine ricotta cheese and cream cheese until smooth.
- Finely chop the garlic and add it to the cheese mixture.
- In another bowl, toss shrimp (or crab) with Old Bay seasoning.
- Combine the seasoned seafood with the cheese mixture.
Assembly
- Gently fill each pasta shell with the seafood stuffing.
- Spread a layer of Alfredo sauce at the bottom of a baking dish.
- Place the filled shells in the dish and pour the remaining Alfredo sauce over the top.
- Sprinkle grated Parmesan cheese across the surface.
Baking
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for another 10-15 minutes, until the cheese bubbles and edges are golden.
- Let it cool for a few moments and garnish with fresh parsley before serving.
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Notes
Store leftovers in an airtight container in the fridge for 3-4 days or freeze for longer storage. Suggestions for variations include swapping shrimp for crab or lobster and using different sauces.