If you're not a dairy girlie, keep scrolling... This creamy, cheesy stuffed shell recipe does not miss!
My husband is a huge seafood pasta guy, so I have to give him credit for this recipe idea! While I'm not the biggest fan of the seafood & pasta combo, this meal was to die for! I'm also not the biggest fan of recipes that take too many steps - like why stuff the shells when I can just mix everything together in the sauce? - but this was way simpler than it looks & is sure to impress your next dinner guest!
Since I'm on a roll sharing things I don't love, let's talk about doing dishes. If a recipe calls for like 8 different pots & pans, I'm moving on... The less dishes I can dirty the better. So for this recipe I used my Our Place everyday pan. I cooked the shrimp in it first & made the sauce in the same pan. Since this pan can go in the oven, I placed the shells right back in, instead of transferring everything to baking dish! The only other pot I needed was to cook the shells!
Again, big fan of easy, minimal step recipes. While this one just takes a little bit more love, it is well worth it! My favorite part? The layer of melty cheese on top... don't skip it!
3-Cheese & Shrimp Stuffed Shells
Ingredients
1 box of jumbo shells (you might not use them all)
1 lb cooked shrimp
1 tbsp sun-dried tomato oil
1.5 cups ricotta cheese
1/2 cup Parmesan cheese
1/2 cup mozzarella cheese
4 oz sun-dried tomatoes, drained & chopped
3/4 cup spinach, finely chopped
1.5 cups of your favorite marina sauce
1 cup heavy whipping cream
2 tbsp fresh parsley, plus more to garnish
Directions
Cook the shells until al dente & set aside.
Cook the shrimp in the sun-dried tomato oil. Set aside, let shrimp cool, & then chop into small pieces.
In the same pan, combine the marinara, heavy whipping cream, & parsley. Simmer for about 3 minutes. Transfer half to a baking dish (if you are using the same pan for baking, remove about half of the sauce into a measuring cup or bowl).
While the sauce is simmering, combine shrimp, ricotta, 1/4 cup mozzarella, Parmesan, spinach, & sun-dried tomatoes.
Stuff the shells with the filling & place in baking dish (or into the same pan).
Top with the rest of the sauce & mozzarella cheese. Bake in the oven at 350° F for about 10 minutes. (TIP: for crispier, more bubbly cheese, broil on high for another minute!)
Garnish with parsley & more fresh Parmesan & serve!
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