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Seafood Stuffed Shells

Ingredients

  • 1 12 oz. box jumbo pasta shells, cooked to al dente
  • 6 T. butter, divided
  • ½ lb. shrimp, peeled and chopped
  • 3 T. flour
  • 3 cups milk
  • 1 cup grated parmesan cheese, divided
  • 1 t. salt
  • ½ t. pepper
  • 1 lb. ricotta
  • 2 cups shredded mozzarella
  • 1 egg
  • ½ t. garlic powder
  • ¼ t. nutmeg
  • 1 T. parsley flakes
  • ½ lb. crabmeat
  • 1 cup fresh breadcrumbs or ½ cup of panko
  • chopped fresh parsley for serving

Instructions

  • Preheat the oven to 350°. Butter a 7"x11" casserole dish.
  • In a skillet over medium heat melt 4 T. of butter. Add the shrimp and cook just until shrimp is opaque. Using a slotted spoon or a spider, remove the shrimp and set aside. Whisk in the flour, and, whisking constantly, cook for a minute or two. Gradually add the milk, whisking until thick. Take off the heat and stir in ½ cup of parmesan and the salt and pepper. Set aside.
  • In a medium mixing bowl mix together the ricotta, mozzarella, egg, nutmeg, garlic powder, and parsley flakes. Fold in the shrimp and crabmeat.
  • Spread 1 cup of the sauce in the casserole dish. Fill shells with 2 T. of the cheese and seafood mixture, and arrange them in a single layer on top of the sauce. Spoon the remaining sauce over each stuffed shell. Sprinle the remaining parmesan over everything.
  • Melt the remaining 2 T. of butter. Toss the breadcrumbs with the melted butter, and sprinkle over the shells. Bake for 30 minutes or until bubbly and golden brown in spots.