Ingredients
- Jumbo Pasta Shells: 12 ounces (about 30 shells)
- Cooked Shrimp and Crab Meat, finely diced: 2 cups total
- Whole Milk Ricotta Cheese: 15 ounces
- Cream Cheese, softened: 4 ounces
- Shredded Mozzarella Cheese: 1.5 cups (divided)
- Heavy Cream: 1 cup
- Fresh Parsley, chopped: 1/4 cup
- Garlic Powder and Dried Dill: 1 teaspoon each
Instructions
- Step 1: Preheat the oven to 375°F (190°C). Cook the jumbo pasta shells according to package directions until al dente; drain and rinse with cold water to stop cooking and prevent sticking. While the shells cool, lightly grease a 9×13 inch baking dish.
- Step 2: Prepare the seafood filling by combining the ricotta cheese, softened cream cheese, diced seafood (shrimp and crab), 1 cup of the shredded mozzarella, and the fresh parsley, garlic powder, and dried dill in a large bowl. Mix thoroughly until all ingredients are evenly incorporated and season with salt and pepper to taste.
- Step 3: Spread a thin layer of the heavy cream evenly across the bottom of the prepared baking dish; this will form the sauce base and prevent sticking.
- Step 4: Carefully stuff each cooked shell with approximately 2-3 tablespoons of the seafood and cheese mixture. Arrange the filled shells snugly in the prepared baking dish, making sure the open side faces up.
- Step 5: Drizzle the remaining heavy cream over the arranged shells. Sprinkle the remaining 1/2 cup of shredded mozzarella cheese evenly over the top. Bake for 20–25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden brown. Let rest for 5 minutes before serving.
Notes
- Store leftovers tightly covered in the refrigerator for up to 3 days, or freeze the unbaked dish wrapped securely for up to 2 months.
- To reheat baked portions while keeping them creamy, add a small splash of milk or extra heavy cream to the dish before covering loosely and warming gently in the oven.
- Balance the richness of this dish by serving it alongside a crisp green salad tossed with a bright, acidic lemon or balsamic vinaigrette.
- Chef's Tip: For the easiest stuffing experience, ensure you rinse your cooked shells with cold water immediately to stop cooking and firm up the pasta walls.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American