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Shrimp Stuffed Pasta Shells

Deliciously stuffed pasta shells filled with shrimp and creamy cheese, topped with savory marinara sauce.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Pasta and Sauce
  • 12 pieces large pasta shells rigatoni or jumbo shells work well.
  • 2 cups marinara sauce for a savory finish.
For the Filling
  • 1 pound raw shrimp, peeled and deveined diced finely.
  • 1 cup ricotta cheese gives a creamy texture.
  • 1 cup shredded mozzarella cheese for melty goodness.
  • 1/2 cup grated Parmesan cheese enhances flavor.
  • 1/4 cup fresh parsley, chopped for freshness.
  • 1 teaspoon garlic powder elevates depth of flavor.
  • to taste Salt and pepper essential seasonings.

Method
 

Preparation
  1. Cook the Pasta: Start by boiling a large pot of salted water. Add the pasta shells and cook according to the package instructions until al dente. Drain and set aside to cool slightly.
  2. Prepare the Filling: In a large mixing bowl, combine the diced shrimp, ricotta cheese, half of the mozzarella, Parmesan cheese, parsley, garlic powder, salt, and pepper. Mix until well combined.
  3. Stuff the Shells: Carefully fill each cooked shell with the shrimp mixture. Be generous—you want them to be packed with deliciousness!
  4. Assemble the Dish: Pour half of the marinara sauce into a 9x13 inch baking dish. Place the stuffed shells seam side up on top of the sauce. Pour the remaining sauce over the shells and sprinkle the rest of the mozzarella on top.
  5. Bake: Preheat your oven to 375°F (190°C) and bake the dish for about 20-25 minutes until the cheese is bubbly and golden.
  6. Serve: Let it cool for a few minutes before garnishing with additional parsley. Dig in and enjoy every gooey, cheesy bite!

Notes

Substitutions: If shrimp isn't your thing, feel free to use cooked chicken or a medley of vegetables for a vegetarian option. Always ensure all substitutes fit your Halal preferences. Storing: If you have any leftovers, you can store in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze individual portions for up to 2 months.