Shrimp And Ricotta Stuffed Jumbo Pasta Shells

Name: Shrimp And Ricotta Stuffed Jumbo Pasta Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 jumbo pasta shells; 300 g cooked shrimp, thoroughly patted dry; 1 (500 g) container ricotta cheese; 3 tablespoons pesto sauce; 2 large eggs, beaten; 1/2 cup mozzarella cheese, grated; 1 teaspoon all-purpose flour; salt and pepper; 1/4 teaspoon ground nutmeg; 1 (700 ml) jar red pasta sauce, your choice of flavour; 1 cup mozzarella cheese, grated; 1/4 cup parmesan cheese, freshly grated

Servings: persons

24 jumbo pasta shells
300 g cooked shrimp, thoroughly patted dry
1 (500 g) container ricotta cheese
3 tablespoons pesto sauce
2 large eggs, beaten
1/2 cup mozzarella cheese, grated
1 teaspoon all-purpose flour
salt and pepper
1/4 teaspoon ground nutmeg
1 (700 ml) jar red pasta sauce, your choice of flavour
1 cup mozzarella cheese, grated
1/4 cup parmesan cheese, freshly grated

1
Bring a large pot of salted water to boil. Cook the pasta shells as per the package directions. Drain, reserving 1/4 cup of the cooking liquid. Cool the pasta shells in cold water and drain well again. Set aside.
2
Set 24 of the shrimp aside in a small bowl and refrigerate until needed. Coursely chop the remaining shrimp and place in a medium bowl. Mix in the ricotta, pesto, eggs, 1/2 cup mozzarella cheese, flour, salt, pepper, and nutmeg.
3
Preheat the oven to 350u00b0F Pour the jar of pasta sauce into a large, wide baking dish; stir in the reserved pasta cooking liquid. Spoon the ricotta/shrimp mixture into the pasta shells and set them on top of the pasta sauce. Set a whole shrimp on top of each shell. Sprinkle the shells with the 1 cup mozzarella cheese and the Parmesan cheese. Cover with foil and bake 30 minutes. Uncover and bake 15 minutes more, or until the tops are golden and the sauce is bubbling.
4
Suggested serving size is 4 shells each.

2658

kcal

Calories

Fat

467

Carbs

123

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 24 jumbo pasta shells, 300 g cooked shrimp, thoroughly patted dry, 1 (500 g) container ricotta cheese, 3 tablespoons pesto sauce, and more.

Yes, Shrimp And Ricotta Stuffed Jumbo Pasta Shells falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!