Description
Jumbo pasta shells filled with a creamy, flavorful mixture of shrimp, scallops, crab, ricotta, and Parmesan, baked in marinara sauce.
Ingredients
Scale
- 1 (12 ounce) package jumbo pasta shells
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 8 ounces cooked shrimp, peeled and deveined, chopped
- 8 ounces cooked scallops, chopped
- 8 ounces cooked crab meat, picked over for shells
- 1/4 cup chopped fresh parsley
- 1/4 cup grated Parmesan cheese, plus more for topping
- 1/4 cup breadcrumbs
- 1 large egg, lightly beaten
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups marinara sauce, store-bought or homemade
- 1 cup ricotta cheese
- 1/4 cup heavy cream
- 1/4 teaspoon nutmeg
Instructions
- Cook the pasta shells: Cook pasta shells according to package directions until al dente. Drain well and rinse with cold water. Lay the cooked shells out on a baking sheet lined with parchment paper.
- Make the seafood filling: Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute, until fragrant.
- Deglaze and add seafood: Pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Let the wine reduce slightly, about 2-3 minutes. Add the chopped shrimp, scallops, and crab meat to the skillet. Cook for 2-3 minutes, until the seafood is heated through.
- Combine filling ingredients: Remove the skillet from the heat and stir in the chopped parsley, Parmesan cheese, breadcrumbs, egg, salt, and pepper. Mix well to combine.
- Prepare ricotta mixture: In a separate bowl, combine the ricotta cheese, heavy cream, and nutmeg. Mix until smooth and creamy.
- Combine seafood and ricotta: Gently fold the ricotta mixture into the seafood mixture.
- Assemble the stuffed shells: Preheat your oven to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish.
- Stuff and arrange: Using a spoon or a piping bag, carefully stuff each pasta shell with the seafood filling. Arrange the stuffed shells in the baking dish, seam-side up, on top of the marinara sauce.
- Top and bake: Pour the remaining marinara sauce over the stuffed shells, making sure to cover them evenly. Sprinkle the top of the shells with additional Parmesan cheese. Cover the baking dish with aluminum foil.
- Bake: Bake for 20 minutes, then remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the shells are heated through.
- Cool and serve: Let the stuffed shells cool for a few minutes before serving.
Notes
- Seafood Variations: Lobster, mussels, or clams would also be delicious.
- Cheese Variations: Substitute mozzarella or provolone.
- Spice it Up: Add a pinch of red pepper flakes.
- Make Ahead: Assemble and refrigerate for up to 24 hours.
- Freezing: Freeze assembled shells for up to 3 months. Thaw overnight before baking.
- Fresh Herbs: Basil, oregano, or thyme would be great additions.
- Vegetable Additions: Bell peppers, zucchini, or spinach can be added to the filling.
- Breadcrumb Topping: Mix Parmesan with breadcrumbs and olive oil for a crispier topping.
- Wine Pairing: Sauvignon Blanc or Pinot Grigio.
- Prep Time: 30 minutes
- Cook Time: 45 minutes