Ingredients
Scale
- 1 (15 ounce) package jumbo pasta shells
- 1 pound shrimp, peeled and deveined
- 1 pound scallops, patted dry
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup mayonnaise
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups marinara sauce
Instructions
- Step 1: Preheat oven to 375°F (190°C). Cook pasta shells according to package directions until al dente. Drain well and rinse with cold water to prevent sticking. Set aside.
- Step 2: In a large skillet, sauté shrimp and scallops over medium-high heat for 2-3 minutes per side, or until cooked through. Remove from skillet and set aside.
- Step 3: In a large bowl, combine ricotta cheese, Parmesan cheese, mayonnaise, parsley, garlic, salt, and pepper. Stir in the cooked shrimp and scallops and the squeezed spinach.
- Step 4: Spread a thin layer of marinara sauce in the bottom of a 9×13 inch baking dish. Fill each cooked pasta shell with the seafood and ricotta mixture. Arrange the stuffed shells in the baking dish.
- Step 5: Pour the remaining marinara sauce over the stuffed shells. Sprinkle with extra Parmesan cheese, if desired.
- Step 6: Bake for 20-25 minutes, or until heated through and bubbly. Let stand for 5 minutes before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or a low oven to prevent the shells from drying out.
- Serve with a side of crusty bread to soak up the delicious creamy sauce.
- For extra flavor, add a pinch of red pepper flakes to the ricotta mixture before stuffing the shells.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American