Seaside Stuffed Shells Alfredo Ragu
Dive into the ultimate comfort food with Seaside Stuffed Shells Alfredo Ragu, a luxurious blend of creamy Alfredo sauce, tender seafood, and perfectly baked pasta shells. This decadent recipe pairs jumbo pasta shells filled with a savory mixture of ricotta, mozzarella, succulent shrimp, and delicate crab meat, all seasoned with garlic and fresh parsley for a burst of flavor. Smothered in a rich, homemade spinach Alfredo sauce infused with Parmesan and nutmeg, and topped with gooey melted mozzarella, this dish is baked to golden perfection. Perfect for a special dinner or indulgent family meal, this creamy seafood pasta bake is a coastal-inspired delight that's sure to impress.
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Recipe Information
Ingredients
- 20 pieces Jumbo pasta shells
- 1 cup Ricotta cheese
- 1.5 cups Shredded mozzarella cheese
- 0.5 cup Grated Parmesan cheese
- 1 cup Cooked shrimp, chopped
- 1 cup Crab meat (lump or imitation), shredded
- 2 tablespoons Fresh parsley, finely chopped
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Butter
- 2 cloves Minced garlic
- 2 cups Heavy cream
- 0.75 cup Grated Parmesan (for Alfredo sauce)
- 0.25 teaspoon Ground nutmeg
- 2 cups Fresh spinach, chopped
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to the package instructions until al dente. Drain, rinse with cold water, and set aside.
In a large mixing bowl, combine the ricotta cheese, 1 cup of mozzarella cheese, 0.5 cup of Parmesan cheese, cooked shrimp, crab meat, parsley, garlic powder, salt, and black pepper. Mix well and set aside.
Prepare the Alfredo sauce. In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Stir in the heavy cream and cook for 2 minutes. Gradually stir in the 0.75 cup of grated Parmesan cheese and a pinch of nutmeg. Cook, stirring frequently, until the sauce thickens, about 3-4 minutes. Remove from heat.
Heat olive oil in a skillet over medium heat. Add the chopped spinach and sauté until wilted, about 3 minutes. Stir the cooked spinach into the Alfredo sauce and set aside.
Spoon a thin layer of Alfredo sauce into the bottom of a 9x13-inch baking dish to prevent the shells from sticking.
Using a spoon or piping bag, fill each jumbo shell with the seafood ricotta mixture and place them in the prepared baking dish, seam side up.
Pour the remaining Alfredo-spinach sauce over the stuffed shells, ensuring they are evenly coated.
Sprinkle the remaining 0.5 cup of mozzarella cheese over the top of the dish.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the cheese is golden and bubbling.
Let the stuffed shells rest for 5 minutes before serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.9 g | 67% | |
| Saturated Fat | 30.4 g | 152% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 237 mg | 79% | |
| Sodium | 1382 mg | 60% | |
| Total Carbohydrate | 20.0 g | 7% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 3.2 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 527 mg | 41% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 360 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
