Ingredients
- Seafood mix (shrimp, scallops, and crab meat), fresh or frozen and thawed
- Shell pasta, large shells (conchiglie) for filling
- Ricotta cheese, whole milk for smooth texture
- Fresh parsley, for garnish and flavor
- Lemon juice, freshly squeezed
- Garlic, minced
- Shrimp broth or vegetable broth, low-sodium preferred
- Panko breadcrumbs, for topping
Instructions
- Bring a large pot of salted water to a boil.
- Add the shell pasta and cook according to package instructions until al dente.
- Drain and set aside to cool slightly.
- In a large mixing bowl, combine the thawed seafood mix with ricotta cheese, minced garlic, lemon juice, and chopped parsley.
- Gently fold everything together until well-blended.
- Carefully take each shell pasta piece and spoon in about one tablespoon of the seafood filling.
- In a medium saucepan over medium heat, add shrimp broth or vegetable broth along with any remaining garlic.
- Simmer gently for about 5 minutes until fragrant.
- Pour half of this mixture into a baking dish.
- Place the stuffed shells in the baking dish over the broth layer.
- Drizzle with remaining broth and top with panko breadcrumbs evenly across all shells.
- Bake in preheated oven at 375°F for about 20-25 minutes or until golden brown on top.
- Remove from the oven and garnish with extra parsley before serving warm.
Notes
Store leftovers in airtight containers.
Reheat gently on low heat.
Serve with fresh lemon wedges.
Use fresh seafood for best flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Method: Bake
Nutrition
- Calories: 300 kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 25mg