Creamy Seafood Stuffed Shells
A delightful combination of flavors and textures, creamy seafood stuffed shells filled with a rich seafood mixture and topped with a creamy sauce are perfect for any occasion.
Ingredients
For the pasta
- 20 pieces large pasta shells
For the filling
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese Reserve half for topping
- ½ cup grated Parmesan cheese Reserve half for topping
- 1 cup cooked shrimp, chopped
- 1 cup cooked scallops, chopped
- 1 cup crab meat, shredded
- 1 tablespoon garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh lemon juice
- ½ teaspoon black pepper
- ½ teaspoon salt
For the sauce
- 1 cup heavy cream
- 1 cup seafood stock
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 tablespoon olive oil For drizzling on top
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cook the large pasta shells in a pot of boiling salted water until al dente, about 8-10 minutes. Drain and rinse under cold water to stop the cooking process.
- In a mixing bowl, combine the ricotta cheese, half of the mozzarella cheese, and half of the Parmesan cheese. Add the chopped shrimp, scallops, crab meat, garlic, parsley, lemon juice, salt, and pepper. Mix gently until all ingredients are well incorporated.
- Carefully fill each pasta shell with the seafood mixture. Place the filled shells in a greased 9x13-inch baking dish.
Cooking
- In a saucepan over medium heat, whisk together the heavy cream, seafood stock, basil, thyme, and the remaining salt and pepper. Cook until the sauce thickens slightly, about 5-7 minutes.
- Pour the sauce evenly over the stuffed shells, ensuring each shell is well coated.
- Sprinkle the remaining mozzarella and Parmesan cheeses on top to create a bubbly, golden crust.
- Drizzle olive oil over the top for extra flavor and to promote browning.
- Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
- Allow the dish to cool slightly before serving.
Notes
Serve with a fresh green salad or crusty bread to soak up the sauce. Enhancing the table with candles makes for a delightful atmosphere.