A sophisticated pasta dish perfect for date night at home yet simple enough for a week night meal.
1 Box Jumbo Shells, Cooked ( I use Gluten Free)
Filling
16 oz Full Fat Ricotta- Try to get at the deli counter if possible
1 C Parmigiano Reggiano, freshly grated and separated in half
1 tsp Lemon Zest
1/4 C Fresh Flat Leaf Parsley, chopped
1 Egg
2 T Butter
1/4lb Shrimp- peeled, deveined, and cut into 1/2 inch pieces
1/4lb Bay Scallops
1/4 tsp Crushed Red Pepper
1 Jar Marinara Sauce- Use your favorite
1/4 C Heavy Cream
In a large bowl mix ricotta, 1/2 cup of cheese, lemon zest, and parsley together until combined
Salt and pepper to taste
Mix in egg until thoroughly combined
Set aside
Heat butter in a large sauté pan
Add in shrimp, scallops, and crushed red pepper
Cook for 2-3 minutes and set aside to cool
Add cooled seafood into ricotta mixture and stir until combined
In a small bowl, combine marinara and heavy cream
Assembling the Shells
Preheat oven to 375
Spoon 1/4 cup of sauce on bottom of lightly greased casserole dish
Carefully spoon ricotta filling into cooled shells until full and place in dish
Top with marinara sauce and cover with tinfoil
Bake for 30 minutes
Carefully remove from oven and remove tinfoil
Sprinkle remaining 1/2 cup of cheese on top
Place back in oven for 5 minutes
Carefully remove from oven and set aside for 10 minutes before serving
Top with parsley and extra cheese (optional)
Cooking with Love ❤️ 