Decadent Shrimp and Ricotta-Stuffed Jumbo Shells
Indulge in the delightful layers of flavor in these Decadent Shrimp and Ricotta-Stuffed Jumbo Shells! This dish combines plump jumbo pasta shells filled with a creamy mixture of ricotta cheese, tender shrimp, and fragrant pesto, seasoned to perfection. Baked in a rich and zesty pasta sauce and topped with melted mozzarella and Parmesan cheeses, it’s a crowd-pleasing meal that can serve as a perfect centerpiece for family dinners or special gatherings. If you're in the mood for variety, feel free to swap out the shrimp for succulent crab meat for a unique twist! Make sure to prepare extra, as your guests will undoubtedly come back for more!
N/A
Servings
450
Calories
12
Ingredients
Ingredients
jumbo pasta shells
24 (uncooked)
cooked shrimp
300 g (thoroughly patted dry)
ricotta cheese
500 g (container)
pesto sauce
3 tablespoons (none)
eggs
2 large (beaten)
mozzarella cheese
1/2 cup (grated (for stuffing))
all-purpose flour
1 teaspoon (none)
salt and pepper
to taste (none)
ground nutmeg
1/4 teaspoon (none)
red pasta sauce
700 ml (jar, your choice of flavour)
mozzarella cheese
1 cup (grated (for topping))
Parmesan cheese
1/4 cup (freshly grated)
Instructions
1
Start by bringing a large pot of salted water to a rolling boil. Carefully add the jumbo pasta shells and cook according to the package instructions until al dente. Once cooked, drain the shells, reserving 1/4 cup of the pasta water, and cool them under cold water. Drain the shells well and set them aside.
2
In a separate bowl, keep 24 shrimp whole and cover them to refrigerate until later. Take the remaining shrimp and coarsely chop them. In a medium mixing bowl, combine the chopped shrimp with ricotta cheese, pesto, beaten eggs, 1/2 cup of mozzarella cheese, flour, salt, pepper, and ground nutmeg. Mix until well-combined.
3
Preheat your oven to 350°F (175°C). In a large, wide baking dish, pour in the jar of your favorite red pasta sauce. Stir in the reserved pasta cooking liquid to enhance the sauce's flavor. Carefully fill each jumbo shell with the ricotta-shrimp mixture and place them seam side up over the sauce in the baking dish. Top each shell with a whole shrimp for decoration.
4
Sprinkle the remaining 1 cup of mozzarella cheese and the freshly grated Parmesan cheese evenly over the stuffed shells. Cover the baking dish with aluminum foil to prevent over-browning, and bake for 30 minutes. Afterward, remove the foil and bake for an additional 15 minutes, or until the top is golden brown and the sauce is bubbling around the edges.
5
For a perfect presentation, let the dish sit for a few minutes before serving. Enjoy your flavorful feast, and remember that the suggested serving size is four shells per person.
Nutrition Information
17 g
Fat
50 g
Carbs
37 g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in these stuffed shells?
The main protein in this dish is cooked shrimp, although you can substitute it with crab meat if you prefer.
How many jumbo shells do I need for this recipe?
The recipe requires 24 uncooked jumbo pasta shells.
Do I need to cook the pasta shells before stuffing them?
Yes, boil the shells in salted water until they are al dente, then drain and cool them under cold water before filling.
Why should I reserve pasta water?
You should reserve 1/4 cup of the pasta cooking liquid to stir into the red pasta sauce to enhance its flavor and consistency.
What is the primary cheese used in the filling?
The primary cheese for the filling is a 500g container of ricotta cheese.
How much shrimp should I use?
The recipe calls for 300g of cooked shrimp that have been thoroughly patted dry.
How do I prepare the shrimp for the filling?
Reserve 24 shrimp to keep whole for the topping and coarsely chop the remaining shrimp to mix into the ricotta filling.
What role do eggs play in the recipe?
Two large beaten eggs are used as a binding agent to hold the ricotta and shrimp mixture together.
What seasonings are added to the ricotta mixture?
The filling is seasoned with pesto sauce, salt, pepper, and 1/4 teaspoon of ground nutmeg.
What oven temperature is required for baking?
The stuffed shells should be baked in a preheated oven at 350 degrees F (175 degrees C).
How long should the shells bake in the oven?
The dish is baked covered with foil for 30 minutes, and then uncovered for an additional 15 minutes.
How much mozzarella cheese is needed in total?
You will need a total of 1 and 1/2 cups of grated mozzarella: 1/2 cup for the stuffing and 1 cup for the topping.
What is the suggested serving size?
The suggested serving size for this recipe is four stuffed shells per person.
How many calories are in one serving?
Each serving contains approximately 450 calories.
What type of pasta sauce is recommended?
Use one 700ml jar of your favorite flavor of red pasta sauce.
How do I prevent the shells from over-browning?
Cover the baking dish with aluminum foil for the first 30 minutes of the baking process.
What is the purpose of adding flour to the filling?
One teaspoon of all-purpose flour is added to the ricotta mixture to help stabilize the texture.
Can I substitute the shrimp with something else?
Yes, you can swap the shrimp for succulent crab meat for a unique twist on the recipe.
What type of Parmesan cheese should I use?
The recipe recommends using 1/4 cup of freshly grated Parmesan cheese for the topping.
How much pesto is included in the mixture?
The filling includes 3 tablespoons of pesto sauce.
What are the nutritional values for fat and protein?
One serving provides 17g of fat and 37g of protein.
How many carbohydrates are in this dish?
There are 50g of carbohydrates per serving.
Should the shrimp be dry before mixing?
Yes, it is important to ensure the cooked shrimp are thoroughly patted dry before being chopped or used.
How should the shells be arranged in the baking dish?
Place the filled shells seam-side up over the sauce in a large, wide baking dish.
How do I decorate the shells before baking?
Place one whole reserved shrimp on top of each stuffed shell before adding the cheese.
Is this a good meal for guests?
Yes, it is described as a crowd-pleasing meal perfect for family dinners or special gatherings.
How do I know when the shells are finished baking?
The dish is done when the top is golden brown and the sauce is bubbling around the edges.
Should I salt the boiling water?
Yes, start by bringing a large pot of salted water to a rolling boil for the pasta shells.
Can I use different types of cheese?
While mozzarella and Parmesan are recommended, you can experiment with other melting cheeses if desired.
Should the dish rest before serving?
Yes, let the dish sit for a few minutes after taking it out of the oven for a better presentation.