Recipe by Lisa Gay
Giant pasta shells stuffed with a seafood cheese mixture. Alfredo sauce is poured over all and baked to perfection! Reheats nicely. We like it served with sourdough French bread (#111856)Inexpensive enough to have on our regular menu but nice enough to serve at special occassions. Enjoy!
- 1 cup grated mozzarella cheese
- 1 cup ricotta cheese
- 2 eggs, beaten
- 1⁄4 teaspoon garlic powder
- 1⁄2 teaspoon salt
- 1 cup crabmeat, pieces, diced small (can use imitation if desired)
- 1 cup diced shrimp (I use frozen salad size so there are no tails and they are sweeter)
- 1⁄2 cup shredded asiago cheese
- 1⁄2 cup shredded parmesan cheese
- 1 cup heavy cream
- 1⁄2 cup milk
- 2 tablespoons butter (do not substitute)
- 2 -3 garlic cloves (or to taste)
- 1⁄2 teaspoon salt
- 1⁄2 cup grated parmesan cheese
- 1⁄2 cup grated asiago cheese
- 1⁄2 lemon, juice of
- 1 teaspoon grated lemon rind
- 1⁄2 cup water
- 1 tablespoon cornstarch
- 16 -20 large pasta shells
- 1 teaspoon salt
- boiling water
Directions See How It's Made
- Boil giant pasta shells in salted water until they are pliable but not quite completely cooked. While they are cooking, you can make your sauce.
- Melt butter in skillet.
- Add garlic and saute for 3 minute being careful not to burn it.
- Add the cream, milk, salt, lemon zest and bring to a boil. Turn heat to low. Wait 2-3 minutes and add cheeses.
- When cheese has melted, add the lemon juice. Stir over med. heat for 2-3 minutes.
- Make a slurry of water and cornstarch, mixing it well. Add to the sauce and cont. to cook until it thickens nicely. Be sure to keep an eye on it, and to stir it, because it will thicken quickly. Don't overcook it or you will have a paste. It stays nice and creamy even when baked.
- Drain your pasta shells and run under cold water until you can handle them. Stuff with the cheese and seafood mixture.
- Pour the sauce over all and bake 30 minute in a 350 degree oven.