Ingredients
- 20–24 jumbo pasta shells
- 1 pound shrimp, peeled, deveined, and chopped
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups Alfredo sauce (homemade or store-bought)
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 1/2 teaspoon Italian seasoning
- Fresh parsley, chopped (for garnish)
Directions
Step 1:
Cook jumbo pasta shells according to package directions until al dente. Drain and set aside.
Step 2:
Heat olive oil in a pan. Sauté garlic and shrimp with salt and pepper until shrimp turns pink. Remove from heat.
Step 3:
In a bowl, combine cooked shrimp, ricotta, half of the mozzarella, half of the Parmesan, and Italian seasoning.
Step 4:
Preheat oven to 375°F (190°C). Spread a thin layer of Alfredo sauce in a baking dish.
Step 5:
Fill each pasta shell with shrimp mixture and arrange in the baking dish.
Step 6:
Pour remaining Alfredo sauce over shells and sprinkle with remaining cheeses.
Step 7:
Bake uncovered for 25–30 minutes until bubbly and golden. Garnish with parsley and serve hot.
