Ingredients
- 16–20 jumbo pasta shells, cooked al dente
- 1 cup mixed seafood (shrimp, crab meat, scallops, or lobster), chopped
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1/3 cup grated Parmesan cheese, divided
- 2 oz cream cheese or mascarpone (optional)
- 2 cloves garlic, minced
- 2 tbsp olive oil or butter
- 2 tbsp fresh parsley or basil, chopped
- 1 tsp lemon zest (optional)
- Salt and black pepper to taste
- Pinch red pepper flakes (optional)
- 1 1/2 cups marinara sauce or white sauce (Alfredo-style)
Instructions
- Preheat oven to 375°F (190°C). Cook jumbo shells until al dente. Drain and rinse under cold water.
- Sauté garlic in olive oil or butter. Add seafood and cook until just opaque. Let cool slightly.
- In a bowl, mix seafood, ricotta, half the mozzarella, half the Parmesan, cream cheese (if using), parsley, lemon zest, salt, pepper, and red pepper flakes.
- Spread sauce on the bottom of a baking dish. Stuff each shell with seafood filling and place seam-side up.
- Spoon more sauce over shells. Sprinkle with remaining mozzarella and Parmesan.
- Bake for 20–25 minutes, until bubbly and cheese is golden. Let rest a few minutes before serving.
- Garnish with parsley or basil and serve warm.
Notes
- Use cottage cheese for a lighter filling.
- Add cooked spinach or artichokes for extra veggies.
- Try Alfredo sauce for a creamier variation.
- Use smoked salmon or lobster for a gourmet option.
- Top with Parmesan-breadcrumb mix for a crispy finish.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
- Diet: Halal
Nutrition
- Serving Size: 3–4 stuffed shells
- Calories: 430
- Sugar: 5g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 105mg
