Ingredients
Scale
- 12 ounces jumbo pasta shells (about 30-35 shells)
- 1 tablespoon olive oil
- 1 pound raw shrimp, peeled, deveined, and finely chopped
- 8 ounces bay scallops, finely chopped
- 1 small yellow onion, finely minced
- 3 cloves garlic, minced
- 15 ounces ricotta cheese, whole milk preferred
- 4 ounces cream cheese, softened
- 1/2 cup grated Parmesan cheese, plus more for topping
- 1/2 cup shredded mozzarella cheese, plus more for topping
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 1 teaspoon lemon zest
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 24 ounces marinara sauce (good quality)
Instructions
- Preheat your oven to 375°F (190°C). Cook the jumbo pasta shells according to package directions until al dente. Drain, rinse with cold water to prevent sticking, and set aside.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant. Add the finely chopped shrimp and scallops. Cook for 3-5 minutes, stirring occasionally, until the seafood is opaque and cooked through. Remove from heat and let cool slightly.
- In a large mixing bowl, combine the ricotta cheese, softened cream cheese, 1/2 cup Parmesan, 1/2 cup mozzarella, chopped parsley, chopped dill, lemon zest, and red pepper flakes (if using). Season generously with salt and black pepper.
- Once the cooked seafood has cooled slightly, add it to the cheese mixture and mix gently until well combined. This is your creamy seafood filling.
- Spread about 1 cup of marinara sauce evenly over the bottom of a 9×13 inch baking dish.
- Carefully fill each cooked jumbo shell with a generous amount of the seafood cheese mixture (about 1.5 to 2 tablespoons per shell). Arrange the stuffed shells in a single layer in the prepared baking dish.
- Pour the remaining marinara sauce evenly over the stuffed shells. Sprinkle with additional Parmesan and mozzarella cheese.
- Cover the baking dish loosely with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted, bubbly, and lightly golden. Let rest for 5 minutes before serving.
Notes
For an extra layer of flavor, consider adding a pinch of smoked paprika to the seafood when cooking. This dish can be assembled up to a day in advance; cover tightly and refrigerate. Add an extra 10-15 minutes to the baking time if baking from cold. Serve with a crisp green salad and crusty bread to soak up the delicious sauce.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (approx. 5-6 shells)
- Calories: 480
- Sugar: 7g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 120mg