Description

Golden-baked jumbo pasta shells filled with a creamy blend of cheeses and sautéed shrimp, topped with béchamel sauce and baked to bubbly perfection – an elegant and flavorful appetizer or entrée.

Ingredients

Units Scale

12 jumbo pasta shells
2 tablespoons olive oil
2 cloves garlic, minced
1/2 pound raw shrimp, peeled and finely chopped
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 teaspoon lemon zest
2 tablespoons chopped parsley (plus more for garnish)
1 cup béchamel or Alfredo sauce (store-bought or homemade)
Butter, for greasing muffin tin

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Instructions

Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with butter.
Cook jumbo pasta shells in salted boiling water until al dente. Drain and set aside.
Heat olive oil in a skillet over medium heat. Add garlic and chopped shrimp; sauté for 2–3 minutes or until shrimp is just cooked. Remove from heat.
In a bowl, mix ricotta, mozzarella, Parmesan, salt, pepper, lemon zest, chopped parsley, and cooked shrimp until well combined.
Spoon 1 tablespoon of béchamel sauce into the bottom of each muffin cup.
Gently fill each cooked shell with the shrimp-cheese mixture and place one in each muffin cup.
Top each stuffed shell with a little more béchamel and a sprinkle of mozzarella and Parmesan.
Bake for 20–25 minutes, or until tops are golden and bubbling.
Let cool slightly, garnish with fresh parsley, and serve warm with extra sauce if desired.

Notes

Use fresh shrimp for the best flavor and texture.
Alfredo sauce can be substituted for béchamel if desired.
Can be prepared ahead and baked just before serving.
Great served as a main dish with a side salad or as a party appetizer.

Nutrition

Serving Size: 1 stuffed pasta cup
Calories: 180
Sugar: 1g
Sodium: 310mg
Fat: 11g
Saturated Fat: 5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 0.5g
Protein: 11g
Cholesterol: 55mg