Ingredients
Scale
- 1 pound jumbo pasta shells
- 1 pound lump crab meat, picked over for shells
- 1 pound cooked shrimp, peeled and deveined
- 1 (15 ounce) container ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups marinara sauce
- 1 cup heavy cream
Instructions
- Step 1: Preheat oven to 375°F (190°C). Cook pasta shells according to package directions until al dente. Drain and rinse with cold water; set aside.
- Step 2: In a large bowl, combine ricotta cheese, Parmesan cheese, parsley, garlic, salt, and pepper. Gently fold in crab meat and shrimp.
- Step 3: 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 ricotta mixture. Arrange the stuffed shells in the prepared baking dish.
- Step 4: Pour the remaining marinara sauce over the stuffed shells. Pour the heavy cream evenly over the sauce.
- Step 5: Bake for 25-30 minutes, or until the sauce is bubbly and the shells are heated through and slightly browned on top.
- Step 6: Let stand for 10 minutes before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave for 1-2 minutes, or bake a larger portion at 350°F for 15-20 minutes until heated through.
- Serve with a side of crusty bread for sopping up the delicious creamy sauce.
- For extra flavor, sauté the minced garlic in a little olive oil before adding it to the ricotta mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American