Description
Deliciously creamy seafood stuffed jumbo pasta shells, perfect for a cozy dinner.
Ingredients
- 20 jumbo pasta shells
- 8 oz cream cheese, softened
- 1 cup ricotta cheese
- 1 cup shredded mozzarella, plus extra for topping
- 1/2 cup grated Parmesan
- 1 lb mixed seafood (shrimp, crab, scallops), roughly chopped
- 2 cloves garlic, minced
- 1 small shallot, finely chopped
- 2 tbsp olive oil
- 1/4 cup dry white wine or seafood broth
- 1/4 cup chopped fresh parsley
- 1 tbsp lemon zest
- 1 tsp Old Bay seasoning
- Salt and pepper to taste
- 2 cups marinara sauce (mildly seasoned)
- 2 tbsp melted butter
Instructions
- Preheat your oven to 375°F (190°C). Cook jumbo shells according to package directions until al dente. Drain and cool on a sheet pan to prevent sticking.
- Heat olive oil in a skillet over medium heat. Add garlic and shallot; cook 1–2 minutes until fragrant. Add the chopped seafood and Old Bay seasoning; cook until just opaque (about 3–4 minutes). Deglaze with wine or seafood broth and simmer for 1 minute. Remove from heat and let cool slightly.
- In a large bowl, combine cream cheese, ricotta, mozzarella, Parmesan, lemon zest, parsley, salt, and pepper. Fold in the cooled seafood mixture until evenly distributed.
- Spread 1 cup of marinara sauce on the bottom of a 9×13-inch baking dish. Carefully spoon the filling into each shell and arrange them seam-side up in the dish.
- Pour remaining marinara over the stuffed shells and drizzle with melted butter. Sprinkle extra mozzarella on top. Cover loosely with foil and bake for 20 minutes. Remove foil and bake 5–7 minutes more until bubbly and golden.
- Let the dish rest 5 minutes before serving. Garnish with additional parsley and a light squeeze of lemon if desired.
Notes
For best results, cook shells al dente and allow the dish to rest before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian