Description
Cheesy Shrimp Stuffed Shells Bake is a creamy, comforting seafood pasta dish made with jumbo shells filled with shrimp, ricotta, cream cheese, mozzarella, Parmesan, garlic, and herbs. The shells are covered in a rich mozzarella cream sauce and baked until bubbly, golden, and delicious. This recipe is perfect for family dinners, holidays, or any cozy night when you want a rich and satisfying baked pasta meal.
Ingredients
1. 24 jumbo pasta shells
2. 1 pound / 450 g shrimp, peeled, deveined, and chopped into bite-size pieces
3. 1 cup ricotta cheese
4. 8 ounces / 225 g cream cheese, softened
5. 1 1/2 cups shredded mozzarella cheese, divided
6. 3/4 cup grated Parmesan cheese, divided
7. 3 garlic cloves, minced
8. 2 tablespoons butter
9. 2 cups / 480 ml heavy cream
10. 1 teaspoon Italian seasoning
11. 1/2 teaspoon paprika
12. 1/2 teaspoon salt
13. 1/4 teaspoon black pepper
14. 2 tablespoons fresh parsley, chopped, plus more for garnish if desired
Instructions
1. Preheat the oven to 375°F / 190°C. Lightly grease a large baking dish and set it aside.
2. Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook until al dente according to the package directions. Drain carefully and set the shells aside to cool slightly.
3. Melt the butter in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds, stirring often, until fragrant.
4. Add the chopped shrimp to the skillet. Cook for 2 to 4 minutes, stirring occasionally, until the shrimp turns pink and is just cooked through. Remove the skillet from the heat.
5. In a large mixing bowl, combine the cooked shrimp and garlic mixture, ricotta cheese, softened cream cheese, half of the shredded mozzarella cheese, most of the Parmesan cheese, chopped parsley, Italian seasoning, paprika, salt, and black pepper. Stir until the filling is creamy and well combined.
6. Spoon the shrimp and cheese filling into each cooked pasta shell. Arrange the stuffed shells in the prepared baking dish in a single layer.
7. Add the heavy cream to a saucepan and warm it over medium-low heat. Stir in the remaining mozzarella cheese and a little remaining Parmesan cheese. Continue stirring until the cheese melts and the sauce is smooth.
8. Pour the warm cheese sauce evenly over the stuffed shells, making sure the shells are well coated.
9. Bake uncovered for 25 to 30 minutes, or until the sauce is bubbling and the top is lightly golden.
10. Remove the baking dish from the oven and let it rest for 5 minutes before serving.
11. Garnish with extra chopped parsley if desired and serve hot.
Notes
Cook the pasta shells just until al dente so they stay firm enough to fill and bake.
Do not overcook the shrimp in the skillet. The shrimp should be just cooked because it will continue heating in the oven.
Make sure the cream cheese is softened before mixing it into the filling. This helps create a smooth and creamy texture.
For a spicy version, add red pepper flakes, cayenne pepper, or Cajun seasoning to the shrimp filling.
If the cheese sauce becomes too thick, stir in a small splash of milk or cream until it reaches your desired consistency.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Italian-American
Nutrition
- Serving Size: 8
- Calories: 610
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 34 g
- Carbohydrates: 38 g
- Protein: 34 g