Description
Enjoy creamy seafood-stuffed pasta shells filled with a delicious blend of ricotta, shrimp, scallops, and crab, all baked in a rich marinara sauce. Perfect for special occasions or a cozy family dinner!
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 scallops, chopped
- 1/2 cup cooked crab meat
- 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 large pasta shells.
- Cook the shells according to the package instructions, usually around 9-11 minutes, until they are al dente. You want them firm enough to hold the filling without breaking.
- Once cooked, drain the shells in a colander and rinse them under cold water to stop the cooking process. Set them aside to cool.
- In a large mixing bowl, combine the ricotta cheese, 1/2 cup of the mozzarella cheese, and 1/4 cup of the Parmesan cheese. This will create a creamy base for your filling.
- Add the chopped shrimp, scallops, and crab meat to the cheese mixture. Make sure to mix 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.
- Pour in the heavy cream and stir well. Allow the cream to simmer gently for about 3-4 minutes, stirring occasionally. This will help thicken the sauce slightly.
- Add the marinara sauce to the cream mixture, stirring to combine. Let it simmer for another 5 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
- Preheat your oven to 375°F (190°C). While the oven is heating, grab a 9×13 inch baking dish and spread a thin layer of the creamy marinara sauce on the bottom. This will prevent the shells from sticking.
- Using a spoon, carefully fill each cooked pasta shell with the seafood filling. Don’t overfill them, as they need to fit snugly in the baking dish.
- Once all the shells are filled, place them in the baking dish, open side up. It’s okay if they touch each other; they’ll hold together nicely while baking.
- Pour the remaining creamy marinara sauce over the stuffed shells, ensuring they are well covered. Sprinkle the remaining mozzarella and Parmesan cheese on top for a delicious cheesy crust.
- Cover the baking dish with aluminum foil, making sure it doesn’t touch the cheese on top. This will help the shells cook evenly without burning the cheese.
- 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 is bubbly and golden brown.
- Once done, remove the baking dish from the oven and let it sit for about 5 minutes before serving. This will help the filling set a bit, making it easier to serve.
Notes
- Feel free to customize the seafood filling with your favorite seafood options.
- For a spicier kick, increase the amount of red pepper flakes.
- This dish can be prepared ahead of time and stored in the refrigerator before baking.
- Prep Time: 30 minutes
- Cook Time: 40 minutes