Stuffed Shells
Shrimp Stuffed Shells filled with cream cheese and shrimp then covered in pasta sauce! These jumbo stuffed pasta shells are so easy to make and are super creamy, cheesy, and the perfect make-ahead dish to feed large crowds and kids! It's a pasta recipe everyone will love, loaded with Italian flavors!
Equipment
- 1 13x9 baking dish, (use disposable if freezing)
- 1 5-quart pot, (boiling pasta shells)
- 1 colander, (to drain cooked pasta)
- 1 10-inch skillet, (non-stick)
Ingredients
Ingredients:
- 21 Jumbo pasta shells , (about 6oz)
- 24 oz marinara sauce
- 2 cups mozzarella cheese**
- 1 tomato, (diced and divided)
Shrimp Filling:
- 8 oz cream cheese
- 1/2 cup heavy cream
- 3 Tbsp mayo
- 1 Tbsp olive oil
- 1 tsp garlic powder
- 2 Tbsp grated parmesan cheese
- 1 cup white cheddar cheese , (shredded)
- 1/4 tsp dried thyme
- 1 tsp dried parsley
- 4 cloves garlic, (crushed)
- 2 cups cooked shrimp , (tails removed)
Instructions
Directions:
- Cook the pasta: according to the box instructions, stirring occasionally so the pasta doesn't stick. Drain and rinse with cold water, then toss with 1 tablespoon of oil to prevent them from sticking. Set aside.
- Make the filling: melt the cream cheese in cream, mayo, and olive oil in a non-stick skillet over low heat until smooth.
- Whisk in the remaining ingredients (except tomatoes) and gently fold in half of the diced tomatoes, transfer to a bowl to cool.
- Pour half of the marinara sauce onto the bottom of a 13x9 pan. Stuff each shell with a heaping tablespoon of the filling and arrange the shells in a single layer over the marinara sauce.
- Ladle the remaining marinara sauce down the center of each row. Top with mozzarella cheese.
- Cover with foil and bake for 30-35 minutes in a preheated 350°F until bubbly. Uncover and broil for 1-2 minutes. Garnish with the remaining diced tomatoes and dried parsley. Allow the casserole to cool for 10 minutes before serving.
Notes
Mozzarella cheese** 1/2 cup of mozzarella cheese can be replaced with 1/2 cup of an Italian-style shredded cheese blend.
- Alfredo Sauce Variation: I mixed together 15 oz of jarred Alfredo sauce, 4 slices of white American cheese (grated), 2 Tbsp parmesan cheese, and 3/4 cup of the reserved shrimp filling. Layer shells with 1/2 of the Alfredo sauce, shells, shredded cheese, and the remaining sauce. Garnish with tomatoes, additional shrimp, and dried parsley. Bake as directed.
Nutrition Facts
Stuffed Shells
Serving Size
1 serving
Amount per Serving
Calories
329
% Daily Value*
Fat
22
g
34
%
Saturated Fat
11
g
69
%
Trans Fat
0.01
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
6
g
Cholesterol
106
mg
35
%
Sodium
770
mg
33
%
Potassium
333
mg
10
%
Carbohydrates
17
g
6
%
Fiber
1
g
4
%
Sugar
4
g
4
%
Protein
16
g
32
%
Vitamin A
1034
IU
21
%
Vitamin C
6
mg
7
%
Calcium
231
mg
23
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
