Seafood-Stuffed Shells

14 ingredients
9 steps

Ingredients

  • 16 jumbo pasta shells, cooked
  • 1/2 lb shrimp, already cooked
  • 1 tablespoon garlic, minced
  • 3 tablespoons butter
  • 1 lb scallops
  • 1/2 cup onion, chopped
  • 1 (15 ounce) container ricotta cheese or (15 ounce) container cottage cheese, works just as good
  • 1 (8 ounce) package cream cheese, softened
  • 1 (6 ounce) can crabmeat, drained, flaked
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 2 (10 1/2 ounce) cans cream of shrimp soup
  • 1 1/4 cups chicken broth
  • 1/4 cup dry sherry or 1/4 cup chicken broth

Directions

  1. 1
    Preheat oven to 375.
  2. 2
    In large skillet cook shrimp and garlic in hot butter 2-3 minute Remove shrimp from skillet with slotted spoon.
  3. 3
    Cut up any large scallops. Add scallops to skillet. Cook for 2-5 minute or until opaque; remove with slotted spoon.
  4. 4
    Add onion to skillet and cook until tender.
  5. 5
    Finely chop shrimp and scallop; place in a large mixing bowl.
  6. 6
    Add cottage cheese or ricotta cheese, cream cheese, crab meat, pepper, salt and the cooked onion. Mix well.
  7. 7
    Fill pasta shells with seafood mixture. Arrange shells in a greased 3 quart rectangular baking dish.
  8. 8
    Stir together soup, broth and sherry or substitute more broth for sherry; pour over stuffed shells.
  9. 9
    Bake 40-45 minute or until hot.

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