Good Every Dang Time Seafood Stuffed Shells
photo by Shelby Jo
- Ready In:
- 1hr
- Ingredients:
- 23
- Serves:
-
4
ingredients
-
Filling
- 236.59 ml grated mozzarella cheese
- 236.59 ml ricotta cheese
- 2 eggs, beaten
- 1.23 ml garlic powder
- 2.46 ml salt
- 236.59 ml crabmeat, pieces, diced small (can use imitation if desired)
- 236.59 ml diced shrimp (I use frozen salad size so there are no tails and they are sweeter)
- 118.29 ml shredded asiago cheese
- 118.29 ml shredded parmesan cheese
-
Sauce
- 236.59 ml heavy cream
- 118.29 ml milk
- 29.58 ml butter (do not substitute)
- 2-3 garlic cloves (or to taste)
- 2.46 ml salt
- 118.29 ml grated parmesan cheese
- 118.29 ml grated asiago cheese
- 1 lemon, juice of
- 4.92 ml grated lemon rind
- 118.29 ml water
- 14.79 ml cornstarch
-
Pasta
- 16-20 large pasta shells
- 4.92 ml salt
- boiling water
directions
- 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.
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Reviews
-
Awesome shells! I know I couldn't do better at a restaurant! I doubled the sauce by adding a cup and a half of half and half in lieu of the heavy cream and three quarters of a cup of milk. After cooking the sauce and before topping the shells I stirred in a sixteen ounce jar of Classico alfredo. As one reviewer did, I sauteed a half of a pound of mushrooms before adding the garlic to the pan. Along with the other cheeses, I used a half pound of asiago (divided) and a half pound of mozarella reserving a small amount of the latter to top the sauced casserole with a liberal amount of black pepper as well. Twenty four shells seemed to do the job very nicely. For the filling I used two cups of langostino. Thank you so much Lisa for a real winner!
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RECIPE SUBMITTED BY
Lisa G.
Lapaz, Indiana
I am a retired nurse/nursing professor. I?ve been married to a great guy for 48 years. I love to garden and grow my own vegetables and flowers. I home can and freeze foods extensively. I?ve always had a love of cooking, but now it?s just the two of us, so I need to learn to cook in smaller quantities. I?ve always worked full time and often with a sideline part time job as well so I?m used to cooking double and freezing half for later. I don?t have to do that anymore and it?s been an adjustment. With the Covid pandemic we rarely eat out so this website has been a real blessing!?