Ingredients
Scale
- 20 jumbo pasta shells
- 1 pound mixed seafood (shrimp, scallops, crab)
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1 cup heavy cream
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon lemon zest
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Cook pasta shells according to package instructions; drain and set aside.
- In a skillet, heat olive oil over medium heat. Add garlic and seafood; cook until seafood is cooked through. Remove from heat and let cool slightly.
- In a mixing bowl, combine ricotta, half the mozzarella, parmesan, heavy cream, lemon zest, chopped parsley, salt, pepper, and cooked seafood. Mix well.
- Stuff each shell with the seafood mixture and place in a baking dish.
- Pour remaining heavy cream over the shells and sprinkle with remaining mozzarella cheese.
- Bake uncovered for 20-25 minutes until bubbly and golden.
- Garnish with extra parsley before serving.
Notes
- Feel free to use your favorite seafood mix for variety.
- For a spicier kick, add red pepper flakes to the filling.
- Serve with a side of garlic bread or a fresh salad.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: Italian-American
- Diet: Healthy
Nutrition
- Serving Size: 1 shell
- Calories: 480 kcal Kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 150 mg