Seafood Stuffed Shells
Delicious jumbo pasta shells filled with a creamy seafood mixture, baked in a rich cream sauce.
Ingredients
Main Ingredients
- 5 ounces jumbo pasta shells (about 16 shells)
- 12 ounces ricotta cheese
- 2 ounces frozen chopped spinach
- 2 tablespoons heavy cream
- 2 teaspoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- 1 teaspoon Italian seasoning
- 8 ounces claw crab meat
- 8 ounces large raw shrimp peeled and chopped into chunks
- shredded mozzarella cheese for garnish
- fresh parsley for garnish
Instructions
- Cook the Pasta Shells: In a large pot, bring salted water to a rolling boil. Add the jumbo pasta shells and cook for about 2 minutes less than the package instructions. Drain and set aside. To stop the cooking process, quickly blanch the shells in an ice bath.
- Make the Cream Sauce: In a shallow saucepan, combine 1 cup heavy cream and 1 cup unsweetened almond milk. Season with ½ teaspoon sea salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon onion powder. Heat on low, stirring frequently, until the sauce begins to reduce. This should take about 5-7 minutes.
- Prepare the Filling: In a medium bowl, mix together 12 ounces ricotta cheese, 2 ounces frozen chopped spinach, 2 tablespoons of heavy cream, 2 teaspoons lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon Old Bay seasoning, and 1 teaspoon Italian seasoning. Taste and adjust seasonings as desired. Gently fold in 8 ounces claw crab meat and 8 ounces chopped shrimp.
- Stuff the Shells: Using a piping bag or a spoon, fill each pasta shell with the seafood mixture. Be generous with the filling for the best flavor!
- Assemble the Dish: Preheat your oven to 375°F (190°C). In an 8x8 baking dish, arrange the stuffed shells in even rows. Pour the cream sauce over the shells and sprinkle with shredded mozzarella cheese.
- Bake: Bake uncovered for 15 minutes. Then, switch your oven to low broil and cook for an additional 2-4 minutes, or until the top is golden brown. Keep an eye on it to prevent burning!
- Garnish and Serve: Remove from the oven, sprinkle with freshly chopped parsley, and enjoy your delicious stuffed shells!
Notes
For a vegetarian option, you can omit the seafood and add more vegetables like mushrooms or zucchini. Feel free to experiment with different cheeses for the filling or topping! No alcoholic drinks allowed, please substitute with a non-alcoholic option.