Seafood Stuffed Shells
Sounds excellent, on my to make and taste list, and soon. Links to the shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (9x13 inch)
Ingredients
- 12-16 jumbo pasta shells, uncooked
- 1/2 small onion, minced
- 1 can lump crab meat, drained, (8-12 oz / 225-340 g)
- 250 grams raw shrimp, peeled, deveined, chopped, (8+ oz)
- 1 egg, lightly beaten
- 500 grams Cottage cheese, (1 lb), Shortcut
- 2 cups Mozzarella Cheese, shredded, divided, (8 oz / 225 g)
- ½ cup Parmesan cheese, grated, divided
- ¼ cup butter
- ¼ cup all purpose flour
- 3 cups half and half cream
- salt and pepper, as desired
- 2 teaspoons Old Bay seasoning, Shortcut
Instructions
- Heat a pot of salted water to a boil, add pasta shells and cook until just tender.
- While the pasta is cooking, to a large mixing bowl, add the crab meat, shrimp, egg, ½ of the Mozzarella cheese, ½ of the Parmesan cheese, and all of the cottage cheese. Stir together until combined.
- When the pasta is ready, drain and run under cold water to stop the cooking process.
- Preheat your oven to 180° C (350° F). Spray a 9x13 glass baking dish with butter flavored cooking spray.
- Stuff a shell generously with the seafood mixture and place in the prepared baking dish. Repeat the remaining shells.
- In a medium sauce pan on medium heat, melt the butter. Add the onion and saute until the onion is soft and translucent.
- Whisk in the flour, then slowly whisk in the half and half. Simmer until sauce is just thickened. Taste and season with salt and pepper as desired.
- Pour the sauce over the stuffed shells.
- Sprinkle the remaining Mozzarella and Parmesan cheeses over the shells. Sprinkle the top with the Old Bay Seasoning.
- Bake uncovered for 30 minutes.
- Serve with sides of your choice, enjoy.
Notes
I will say this is high cost per serving based on the cheeses used but I will price this when I am back in Thailand and make it there.
Shortcuts: Cottage Cheese, Old Bay Seasoning.
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