Ingredients
Scale
- 20 jumbo pasta shells
- 1 cup cooked shrimp, chopped (substitute with scallops or firm white fish if preferred)
- 1 cup lump crab meat, drained and picked over for shells
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese, divided
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh lemon juice
- 1 teaspoon Old Bay seasoning (optional but gives a nice touch)
- 2 cups marinara sauce (homemade or store-bought—Mama Lou swore by her family’s secret recipe)
- 1/4 cup heavy cream (optional for extra creaminess)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat your oven to 375°F (190°C). This is the perfect temperature to meld all the flavors together without overcooking the delicate seafood.
- Cook the jumbo pasta shells in a large pot of salted boiling water according to package instructions, usually about 10-12 minutes, until al dente. Drain and lay them flat on a baking sheet to cool slightly—Mama Lou always reminded me not to let the shells stick together.
- In a large bowl, combine the chopped shrimp, crab meat, ricotta cheese, half of the mozzarella, half of the Parmesan, minced garlic, parsley, lemon juice, Old Bay seasoning, salt, and pepper. If you want a creamier filling like Mama Lou’s, stir in the heavy cream gently. Mix until just combined.
- Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish. This keeps the shells from sticking and adds a tangy base layer.
- Carefully stuff each cooked shell with the seafood and cheese mixture, using about 2 tablespoons per shell. Place the stuffed shells seam side up in the baking dish, snug but not overcrowded.
- Pour the remaining marinara sauce evenly over the shells, then sprinkle the remaining mozzarella and Parmesan cheese on top. Drizzle the olive oil over everything for a golden finish.
- Cover the baking dish with foil and bake for 25 minutes. Then remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden brown. The aroma during this time always brings Ouma and me running to the kitchen.
- Let the dish rest for 5 minutes before serving. This allows the filling to set and makes it easier to serve.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
