Ingredients
Scale
- 12 large jumbo pasta shells
- 1 lb mixed seafood (shrimp, crab, scallops), chopped
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup chopped spinach
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 cup heavy cream
- 1 tsp lemon zest
- Fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Cook pasta shells according to package instructions, drain and set aside.
- In a skillet, heat olive oil over medium heat. Sauté garlic until fragrant, then add chopped seafood. Cook until just done. Remove from heat.
- In a mixing bowl, combine ricotta, mozzarella, Parmesan, spinach, sautéed seafood, lemon zest, salt, and pepper.
- Stuff each shell with the seafood mixture and place in a greased baking dish.
- Pour heavy cream over the shells, sprinkle with extra cheese if desired, and bake for 20-25 minutes until bubbly and golden.
- Garnish with chopped parsley before serving.
Notes
- Use fresh seafood for best flavor.
- You can substitute spinach with kale or other greens.
- For a lighter version, use half instead of heavy cream.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Baking, Sautéing
- Cuisine: Italian-American
- Diet: Seafood
Nutrition
- Serving Size: 1 shell
- Calories: 450 kcal Kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 23 g
- Cholesterol: 125 mg