Ingredients
Scale
- 12 oz jumbo pasta shells
- 1 lb mixed seafood (shrimp, crab, and scallops)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1 cup marinara sauce
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package instructions until al dente. Drain and set aside to cool slightly.
- In a large bowl, combine the cooked seafood, ricotta cheese, mozzarella, Parmesan, minced garlic, Italian seasoning, salt, and pepper. Mix well until all ingredients are evenly incorporated.
- Preheat your oven to 375°F (190°C). Spread a thin layer of marinara sauce at the bottom of a baking dish. Carefully spoon the seafood and cheese mixture into each pasta shell and arrange them in the dish.
- Top the stuffed shells with the remaining marinara sauce and sprinkle with extra mozzarella cheese. Bake for 20-25 minutes, or until the cheese is bubbly and golden. Garnish with fresh parsley before serving.
Notes
- Use fresh seafood for the best flavor, but frozen seafood works well too—just thaw it first.
- For extra richness, add a splash of heavy cream to the cheese mixture.
- Customize the seafood mix to your preference—lobster or clams make great additions.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 350°F (175°C) for 10-15 minutes or until warmed through.
- Prep Time: 20 mins
- Cook Time: 25 mins
Nutrition
- Serving Size: 3 stuffed shells
- Calories: 420 kcal Kcal
- Sugar: 4g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 135mg