Description
Jumbo pasta shells filled with shrimp, crab, scallops, ricotta, and Parmesan, baked in marinara sauce with mozzarella.
Ingredients
Scale
- 1 pound jumbo pasta shells
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 pound cooked shrimp, peeled and deveined, chopped
- 1 pound cooked crabmeat, picked over for shells
- 1/2 pound cooked scallops, chopped
- 1/4 cup dry white wine (optional)
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese, plus more for topping
- 1/4 cup chopped fresh parsley
- 1 large egg, lightly beaten
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 (24 ounce) jars marinara sauce
- 1 cup shredded mozzarella cheese
Instructions
- Cook the pasta shells: Cook the pasta shells according to package directions, being careful not to overcook them. Aim for a minute less than suggested. Drain and rinse with cold water. Lay the shells on a parchment-lined baking sheet to dry slightly.
- Sauté the aromatics: Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5-7 minutes. Add garlic and cook until fragrant, about 1 minute.
- Add the seafood: Add shrimp, crabmeat, and scallops to the skillet. Cook for 3-5 minutes, stirring occasionally, until heated through. If using white wine, pour it in and simmer for a minute or two.
- Combine the filling ingredients: In a large bowl, combine ricotta cheese, Parmesan cheese, parsley, egg, lemon zest, salt, and pepper. Mix well.
- Incorporate the seafood: Add the cooked seafood mixture to the cheese mixture and gently fold together until well combined.
- Prepare the baking dish: Preheat oven to 375°F (190°C). Spread 1 cup of marinara sauce in the bottom of a 9×13 inch baking dish.
- Stuff the shells: Carefully fill each cooked pasta shell with the seafood mixture.
- Arrange the shells: Arrange the stuffed shells in the baking dish, seam-side up, on top of the marinara sauce.
- Top with sauce and cheese: Pour the remaining marinara sauce over the stuffed shells. Sprinkle with mozzarella and additional Parmesan cheese.
- Bake the shells: Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
- Let it rest: Let the stuffed shells rest for about 10 minutes before serving.
Notes
- Seafood substitutions: Lobster, mussels, or clams can be used.
- Vegetarian option: Substitute seafood with sautéed vegetables like mushrooms, spinach, and zucchini.
- Spice it up: Add a pinch of red pepper flakes to the filling.
- Make ahead: Assemble and refrigerate for up to 24 hours before baking (add extra baking time).
- Freezing: Assemble in a freezer-safe dish, cover tightly, and freeze for up to 3 months. Thaw overnight before baking.
- Cheese variations: Provolone or fontina can be used.
- Herb variations: Basil, oregano, or thyme can be used.
- Sauce variations: Alfredo or pesto sauce can be used.
- Serving suggestions: Serve with a side salad and crusty bread.
- Prep Time: 45 minutes
- Cook Time: 55 minutes