Shrimp and Ricotta Stuffed Jumbo Pasta Shells
Elevate your pasta night with these decadent Shrimp and Ricotta Stuffed Jumbo Pasta Shells, a dish that combines creamy indulgence with the fresh, briny flavors of shrimp. Tender jumbo pasta shells are perfectly cooked, then filled with a luscious mixture of ricotta cheese, Parmesan, mozzarella, garlic, and juicy, chopped shrimp, accented by fresh parsley for a pop of herbal brightness. Nestled in a rich marinara sauce and topped with a bubbling layer of cheese, this elegant baked pasta is just as easy to prepare as it is impressive to serve. With only 25 minutes of prep time, this hearty yet sophisticated meal is ideal for weeknight dinners or special gatherings alike. Serve with a crisp side salad or garlic bread for a restaurant-worthy feast that will have everyone asking for seconds!
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Recipe Information
Ingredients
- 20 pieces Jumbo pasta shells
- 1 cup Cooked shrimp (peeled, deveined, and chopped)
- 2 cups Ricotta cheese
- 1 cup Parmesan cheese (grated)
- 1.5 cups Mozzarella cheese (shredded)
- 1 large Egg
- 2 cloves Garlic (minced)
- 2 tablespoons Fresh parsley (chopped)
- 1 tablespoon Olive oil
- 3 cups Marinara sauce
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook until just al dente, as per package instructions. Drain and rinse the shells under cold water to stop the cooking process. Set aside.
In a skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Set aside to cool slightly.
In a large mixing bowl, combine the ricotta cheese, 0.5 cups of grated Parmesan cheese, 1 cup of shredded mozzarella cheese, the egg, chopped shrimp, parsley, salt, black pepper, and the cooled garlic. Mix thoroughly to combine.
Spread 1 cup of marinara sauce evenly over the bottom of a 9x13-inch baking dish.
Using a spoon, carefully stuff each cooked pasta shell with the ricotta and shrimp mixture. Place the stuffed shells into the prepared baking dish in a single layer.
Pour the remaining 2 cups of marinara sauce over the top of the shells, ensuring each shell is covered. Sprinkle the remaining 0.5 cups of Parmesan cheese and 0.5 cups of shredded mozzarella cheese on top.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Garnish with additional chopped parsley if desired, and serve hot.
Nutrition Facts
Calories |
850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.6 g | 65% | |
| Saturated Fat | 28.1 g | 141% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 294 mg | 98% | |
| Sodium | 2156 mg | 94% | |
| Total Carbohydrate | 32.2 g | 12% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 4.6 g | ||
| Protein | 65.9 g | 132% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 1183 mg | 91% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 426 mg | 9% | |
*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.
