| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 40 min |
| Yield: | 16 servings (8 servings per pan) |
Ingredients
- Kosher salt
- 40 jumbo pasta shells
- 1/4 cup olive oil
- 4 tablespoons salted butter
- 1 teaspoon crushed red pepper flakes
- 6 cloves garlic, minced
- 1 medium yellow onion, finely diced
- 2 pounds peeled and deveined shrimp (21/25 count), chopped
- Splash of white wine
- 1 lemon, juiced
- Freshly ground black pepper
- Two 8-ounce packages cream cheese, at room temperature
- 2 cups whole-milk ricotta
- 1 cup grated Parmesan
- 2 tablespoons chopped fresh parsley
- 1 large egg
- 3 cups grated fresh mozzarella
- 8 tablespoons (1 stick) salted butter
- 1/4 cup all-purpose flour
- 4 cups whole milk
- 2 cups heavy cream
- 4 cloves garlic, minced
- Kosher salt and freshly ground black pepper
- 2 tablespoons minced fresh parsley
Instructions
- For the pasta and filling: Bring a large pot of water to a boil; add a generous amount of salt. Cook the pasta shells until al dente according to the package instructions. Drain and set aside.
- Meanwhile, add the oil and butter to a large skillet and heat over medium heat until the butter is melted. Add the red pepper flakes, garlic and onions and cook until the onions are translucent, 2 to 3 minutes. Add the shrimp and cook, stirring, for 1 to 2 minutes. Add the wine, lemon juice and 1/2 teaspoon each salt and pepper. Stir and simmer until the shrimp is cooked through, about 1 minute. Set aside on a plate to cool completely.
- Add the cream cheese, ricotta, Parmesan, parsley, egg and 1/2 teaspoon each salt and pepper to a large bowl. Using a spatula, mix together until well combined. Fold in the shrimp and set aside while you make the sauce.
- Preheat the oven to 375 degrees F.
- For the sauce: Using the same skillet over medium heat, melt the butter and sprinkle over the flour. Cook, whisking, until the roux turns golden brown, 3 to 4 minutes. Pour in the milk and cream, whisking constantly, and cook until thickened, a few minutes. Add the garlic and 1/4 teaspoon each salt and pepper. Add the parsley and set aside.
- To assemble: Add 1 cup of sauce to the bottom of a 9-by-13-inch baking dish. Using a spoon, fill each of the jumbo shells generously with the shrimp/cream cheese mixture. Lay 20 of the stuffed shells face down in the baking dish. Top with an additional 2 cups of sauce. Sprinkle over half of the shredded mozzarella. Bake, uncovered, until bubbly and hot, about 25 minutes.
- For the second casserole: Assemble a second 9-by-13-inch baking dish with the remaining ingredients as above, then cover with plastic wrap and aluminum foil and freeze. When ready to bake, preheat the oven to 375 degrees F. Bake, uncovered, until bubbly and cooked through, 35 to 40 minutes.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 722 |
| Total Fat | 46 g |
| Saturated Fat | 26 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 2 g |
| Sugar | 7 g |
| Protein | 33 g |
| Cholesterol | 232 mg |
| Sodium | 745 mg |
Reviews
This is very good! It did take me a lot longer to make than 40 minutes. I froze one but I’m not sure if I defrost it before cooking? I’m assuming I don’t since you cook it longer. Any suggestions?
Good, tasty, very rich. I always make the recipe as stated then adjust things. There was a few things not clear to me: did you put in the cooled shrimp with all the juices from the plate, I did, got kind of watery, also needed more flour and S&P for the white sauce, it never really thickened, used more than 40 jumbo shells, had alot of filling left over, had to open another box of shells to cook. MAY make again, but s smaller batch for sure.
Your comment is awaiting moderation
I prepped this a day before cooking because I like doing meal prep. It was a rainy weekend and perfect for food prep. I will do this again and again. It takes a minute to have it all come together. Well worth it! It is absolutely delicious!
I prepped this a day before cooking because I like doing meal prep. It was a rainy weekend and perfect for food prep. I will do this again and again. It takes a minute to have it all come together. Well worth it! It is absolutely delicious!
I have gone back to this recipe for the last few years. Our family eats one dish at Christmas and the second one (which had been frozen) on New Year’s Eve. Outstanding!
Made this and my family loved it! Definitely very rich but also very comforting. Will make for a side dish during the Holidays.
I give this 4 stars instead of 5 only because I had to tweek the sauce to make it tastier. I added a half cup of parm, white pepper and garlic salt. Next time I would not make the rue, just add the milk and cream and let the cream thicken. I quartered the recipe and it made 12 shells. Very rich!! The filling was outstanding, very tasty!!!
Made this last night I couldn’t find jumbo shell pasta so I used oven ready lasagna pasta and layer just like the recipe my husband and I both loved we always enjoy eating anything with seafood.
I couldn’t get my hands on Jumbo Pasta shells, so I used lasagna noodles and layered the mixture as I would lasagna putting sauce on bottom and then pouring over completely saturating the dish. It baked beautifully and everyone had seconds. YUMMY
Wonderful dish! Yes, lots of steps, but totally worth it.
Decent dish, but as the others shared, a lot of steps. I saved one step by using a pack of SeaPak shrimp scampi and added chili flakes. I also added some cayenne to the sauce for some heat. Overall a good dish.