Baked Jumbo Shells with Cheesy Shrimp
Baked Jumbo Shells with Cheesy Shrimp
Ingredients
For the Jumbo Shells
- 12 jumbo pasta shells
For the Shrimp Filling
- 1 pound shrimp, peeled, deveined, and finely chopped
- 1 1/2 cups ricotta cheese
- 1/2 cup Parmesan cheese, grated
- 1/2 cup mozzarella cheese, shredded
- 1 egg, large
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Creamy Sauce
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups milk, whole
- 4 ounces cream cheese, softened
- 1/4 cup Parmesan cheese, grated
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Topping and Garnish
- 1 1/2 cups mozzarella cheese, shredded
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
Cook the jumbo pasta shells according to package directions until al dente. Drain well and rinse with cold water to prevent sticking. Set aside.
⏱️ 10 min
- 3
In a large bowl, combine the chopped shrimp, ricotta cheese, 1/2 cup Parmesan cheese, 1/2 cup shredded mozzarella cheese, egg, garlic powder, onion powder, dried parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until well combined.
⏱️ 10 min
- 4
Prepare the creamy sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux.
⏱️ 2 min
- 5
Gradually whisk in the milk until smooth. Bring to a gentle simmer, then reduce heat to low. Stir in the cream cheese until melted and smooth. Add 1/4 cup Parmesan cheese, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Cook for 2-3 minutes, stirring, until the sauce thickens slightly.
⏱️ 5 min
- 6
Spread about 1 cup of the creamy sauce evenly over the bottom of the prepared baking dish.
⏱️ 1 min
- 7
Carefully stuff each cooked jumbo shell with the shrimp and cheese filling. Arrange the stuffed shells in a single layer in the baking dish.
⏱️ 10 min
- 8
Pour the remaining creamy sauce over the stuffed shells, ensuring they are mostly covered. Sprinkle the remaining 1 1/2 cups shredded mozzarella cheese evenly over the top.
⏱️ 2 min
- 9
Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and golden brown. If desired, broil for the last 2-3 minutes for extra browning, watching carefully to prevent burning.
⏱️ 25 min•🌡️ 375
- 10
Remove from oven and let rest for 5 minutes before serving. Garnish with fresh chopped parsley.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Baked Jumbo Shells with Cheesy Shrimp
Ingredients
For the Jumbo Shells
- 12 jumbo pasta shells
For the Shrimp Filling
- 1 pound shrimp, peeled, deveined, and finely chopped
- 1 1/2 cups ricotta cheese
- 1/2 cup Parmesan cheese, grated
- 1/2 cup mozzarella cheese, shredded
- 1 egg, large
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Creamy Sauce
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups milk, whole
- 4 ounces cream cheese, softened
- 1/4 cup Parmesan cheese, grated
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Topping and Garnish
- 1 1/2 cups mozzarella cheese, shredded
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
Cook the jumbo pasta shells according to package directions until al dente. Drain well and rinse with cold water to prevent sticking. Set aside.
⏱️ 10 min - 3
In a large bowl, combine the chopped shrimp, ricotta cheese, 1/2 cup Parmesan cheese, 1/2 cup shredded mozzarella cheese, egg, garlic powder, onion powder, dried parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until well combined.
⏱️ 10 min - 4
Prepare the creamy sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux.
⏱️ 2 min - 5
Gradually whisk in the milk until smooth. Bring to a gentle simmer, then reduce heat to low. Stir in the cream cheese until melted and smooth. Add 1/4 cup Parmesan cheese, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Cook for 2-3 minutes, stirring, until the sauce thickens slightly.
⏱️ 5 min - 6
Spread about 1 cup of the creamy sauce evenly over the bottom of the prepared baking dish.
⏱️ 1 min - 7
Carefully stuff each cooked jumbo shell with the shrimp and cheese filling. Arrange the stuffed shells in a single layer in the baking dish.
⏱️ 10 min - 8
Pour the remaining creamy sauce over the stuffed shells, ensuring they are mostly covered. Sprinkle the remaining 1 1/2 cups shredded mozzarella cheese evenly over the top.
⏱️ 2 min - 9
Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and golden brown. If desired, broil for the last 2-3 minutes for extra browning, watching carefully to prevent burning.
⏱️ 25 min•🌡️ 375 - 10
Remove from oven and let rest for 5 minutes before serving. Garnish with fresh chopped parsley.
⏱️ 5 min