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### Instructions:
#### 1. **Cook the Jumbo Shells:**
Start by boiling a large pot of salted water. Cook the jumbo pasta shells according to package instructions until al dente (slightly firm). Drain and set aside to cool. It’s helpful to toss the cooked shells with a little olive oil to prevent them from sticking together.
#### 2. **Prepare the Seafood:**
In a skillet, heat the olive oil over medium heat. Add the seafood mix and cook for 3-4 minutes, just until the seafood turns opaque and is cooked through. Remove from heat and set aside to cool. Once cooled, chop the seafood into smaller pieces and set aside.
#### 3. **Make the Creamy Filling:**
In a large mixing bowl, combine the ricotta cheese, cream cheese, half of the mozzarella cheese, Parmesan cheese, beaten egg, minced garlic, spinach, and a pinch of salt and pepper. Stir everything together until fully combined. Gently fold in the chopped seafood. If you’d like a more lemony flavor, you can also add some lemon zest for a fresh kick.
#### 4. **Stuff the Shells:**
Take each cooked pasta shell and carefully stuff it with the seafood and cheese mixture. Don’t overfill, but make sure to pack it nicely. Set the stuffed shells aside.
#### 5. **Prepare the Sauce:**
In the same skillet, melt the butter over medium heat. Add the heavy cream and bring it to a simmer, stirring occasionally. Once the sauce begins to thicken slightly, season it with salt and pepper to taste. If you like, add some more garlic or a pinch of red pepper flakes for heat.
#### 6. **Assemble the Dish:**
Preheat your oven to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of a baking dish. Carefully arrange the stuffed shells in the dish, making sure they’re snug but not overcrowded. Pour the creamy sauce over the shells, making sure to coat them evenly.
#### 7. **Bake the Seafood Stuffed Shells:**
Top the shells with the remaining shredded mozzarella cheese and a sprinkle of Parmesan. Cover the dish with foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for another 5-10 minutes until the cheese is golden and bubbly.
#### 8. **Garnish and Serve:**
Once done, remove the dish from the oven and let it sit for a few minutes to set. Garnish with freshly chopped parsley and serve warm.
### Tips for Perfect Seafood Stuffed Shells:
– **Seafood choices:** You can use any combination of seafood you prefer—shrimp, scallops, and crab meat are all excellent options. Frozen seafood works well, but make sure to thaw and drain it properly.
– **Make-ahead:** You can prepare the stuffed shells a day in advance, refrigerate them, and bake them when you’re ready to serve.
– **Extra creaminess:** For a richer filling, feel free to add a little more cream cheese or use mascarpone for a different texture.
– **Gluten-free option:** You can easily swap out the pasta shells for gluten-free jumbo shells or use gluten-free pasta.
### Why You’ll Love Seafood Stuffed Shells:
This dish is a fantastic way to combine seafood with the indulgence of creamy pasta. The stuffed shells are hearty and satisfying, while the seafood brings a fresh and slightly briny flavor that balances the richness of the creamy cheeses. Whether you’re a seafood lover or just looking for a comforting pasta dish with a twist, these stuffed shells are sure to hit the spot.
Serve them with a side of garlic bread and a fresh salad for a complete meal. The whole family will be asking for seconds!
Enjoy the creamy, cheesy, and packed-with-flavor goodness of these Seafood Stuffed Shells at your next dinner gathering.
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