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Prep Time: 35 Minutes Cook Time: 30 Minutes |
Ready In: 65 Minutes Servings: 10 |
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These stuffed shells are really good, and we have them often. Even if you donât like fish, youâll love this dish. Ingredients:
30 uncooked jumbo pasta shells |
1/2 pound bay scallops |
2 teaspoons butter |
2 eggs |
2 cups (16 ounces) cream-style cottage cheese |
1 carton (15 ounces) ricotta cheese |
1/2 teaspoon ground nutmeg |
1/4 teaspoon pepper |
1 can (6 ounces) lump crabmeat, drained |
3/4 pound cooked small shrimp, peeled and deveined |
1 jar (15 ounces) alfredo sauce |
Directions:
1. Cook pasta shells according to package directions. Meanwhile, in a small skillet over medium heat, cook scallops in butter for 1-2 minutes or until opaque. Transfer to a large bowl.
2. Place one egg and half of the cottage cheese, ricotta, nutmeg and pepper in a blender; cover and process until smooth. Add to scallops. Repeat with remaining egg, cottage cheese, ricotta, nutmeg and pepper. Add to scallops. Stir in crab and shrimp.
3. Drain shells and rinse in cold water. Stuff with seafood mixture. Place in a greased 13-in. x 9-in. baking dish. Top with Alfredo sauce. Cover and bake at 350° for 30-35 minutes or until bubbly. Yield: 10 servings.
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