Description
Savor the rich flavors of creamy seafood stuffed pasta shells, filled with a delectable blend of ricotta, shrimp, crab, and scallops, all smothered in a luscious marinara cream sauce. Ideal for special occasions or cozy family dinners!
Ingredients
Scale
- 20 large pasta shells
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup cooked shrimp, chopped
- 1 cup cooked crab meat, shredded
- 1/2 cup cooked scallops, chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 cups marinara sauce
- 1 cup heavy cream
- 1 tablespoon olive oil
Instructions
- Start by boiling a large pot of salted water. Once it reaches a rolling boil, carefully add the pasta shells. Cook them according to the package instructions until they are al dente, usually about 8-10 minutes.
- Once cooked, drain the shells in a colander and rinse them under cold water to stop the cooking process. This will also make them easier to handle later on.
- Spread the shells out on a clean kitchen towel or a baking sheet to cool completely. This prevents them from sticking together.
- In a large mixing bowl, combine the ricotta cheese, half of the mozzarella cheese, and half of the Parmesan cheese. This will create a creamy base for your filling.
- Add the chopped shrimp, crab meat, and scallops to the cheese mixture. Make sure to mix them in gently to avoid breaking up the seafood too much.
- Next, add the minced garlic, chopped parsley, lemon zest, salt, black pepper, and red pepper flakes (if using). Stir everything together until well combined. The filling should be creamy and packed with flavor.
- In a medium saucepan, heat the olive oil over medium heat. Once hot, add the remaining minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Pour in the heavy cream and stir well. Allow the cream to simmer gently for about 5 minutes, stirring occasionally. This will help thicken the sauce slightly.
- Add the marinara sauce to the cream mixture, stirring until fully combined. Let it simmer for another 5 minutes, allowing the flavors to meld together. Taste and adjust seasoning if necessary.
- Preheat your oven to 375°F (190°C). This will ensure that your stuffed shells cook evenly and get that lovely golden top.
- In a 9×13 inch baking dish, spread a thin layer of the creamy marinara sauce on the bottom. This will prevent the shells from sticking and add flavor.
- Using a spoon, carefully fill each pasta shell with the seafood filling. Dont overfill them, as they need space to expand while baking. Place the filled shells seam-side up in the baking dish.
- Once all the shells are filled and arranged in the dish, pour the remaining creamy marinara sauce over the top. Make sure to cover all the shells to keep them moist while baking.
- Sprinkle the remaining mozzarella and Parmesan cheese over the top of the sauce. This will create a delicious cheesy crust as it bakes.
- Cover the baking dish with aluminum foil. This will help trap steam and keep the shells from drying out during the initial baking phase.
- Bake in the preheated oven for 25 minutes. This allows the flavors to meld and the filling to heat through.
- After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese on top is bubbly and golden brown.
- Once done, remove the dish from the oven and let it sit for about 5-10 minutes before serving.
Notes
- Feel free to customize the seafood filling with your favorite seafood or adjust the spices to your taste.
- This dish can be prepared ahead of time and stored in the refrigerator before baking. Just add a few extra minutes to the baking time if baking from cold.
- Prep Time: 30 minutes
- Cook Time: 40 minutes