Recipe by Kathleen Constance
Found this in a local grocery store flyer. It was delicious and quite easy to make! Crab could be substituted for the shrimp, I think, and I might try that in future.
Top Review by Accordkim
Delicious. Added spinach into the mixture and added some olives during the last 15 minutes of cooking. Really, really liked how it turned out and I am not into stuffed shells. Would definitely make this recipe again!
- 24 jumbo pasta shells
- 300 g cooked shrimp, thoroughly patted dry
- 1 (500 g) container ricotta cheese
- 3 tablespoons pesto sauce
- 2 large eggs, beaten
- 1⁄2 cup mozzarella cheese, grated
- 1 teaspoon all-purpose flour
- salt and pepper
- 1⁄4 teaspoon ground nutmeg
- 1 (700 ml) jar red pasta sauce, your choice of flavour
- 1 cup mozzarella cheese, grated
- 1⁄4 cup parmesan cheese, freshly grated
Directions See How It's Made
- Bring a large pot of salted water to boil. Cook the pasta shells as per the package directions. Drain, reserving 1/4 cup of the cooking liquid. Cool the pasta shells in cold water and drain well again. Set aside.
- Set 24 of the shrimp aside in a small bowl and refrigerate until needed. Coursely chop the remaining shrimp and place in a medium bowl. Mix in the ricotta, pesto, eggs, 1/2 cup mozzarella cheese, flour, salt, pepper, and nutmeg.
- Preheat the oven to 350°F Pour the jar of pasta sauce into a large, wide baking dish; stir in the reserved pasta cooking liquid. Spoon the ricotta/shrimp mixture into the pasta shells and set them on top of the pasta sauce. Set a whole shrimp on top of each shell. Sprinkle the shells with the 1 cup mozzarella cheese and the Parmesan cheese. Cover with foil and bake 30 minutes. Uncover and bake 15 minutes more, or until the tops are golden and the sauce is bubbling.
- Suggested serving size is 4 shells each.