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Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.

Cook the jumbo pasta shells according to package directions until al dente. Drain and rinse with cold water to prevent sticking. Set aside.

In a large bowl, combine the softened cream cheese, ricotta cheese, 1/4 cup grated Parmesan cheese, garlic powder, onion powder, dried parsley, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix until well combined and smooth.

Gently fold in the chopped cooked shrimp into the cheese mixture.

To make the sauce, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux.

Gradually whisk in the milk and chicken broth until smooth. Bring the sauce to a simmer, stirring frequently, until it thickens slightly. Remove from heat and stir in the shredded mozzarella cheese, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until the cheese is melted and the sauce is smooth.

Spread about 1/2 cup of the creamy sauce evenly on the bottom of the prepared baking dish.

Carefully stuff each cooked pasta shell with the shrimp and cheese mixture. Arrange the stuffed shells in a single layer in the baking dish over the sauce.

Pour the remaining creamy sauce over the stuffed shells, ensuring they are mostly covered. Sprinkle with additional grated Parmesan cheese, if desired.

Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden. Let stand for a few minutes before serving.


Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.

Cook the jumbo pasta shells according to package directions until al dente. Drain and rinse with cold water to prevent sticking. Set aside.

In a large bowl, combine the softened cream cheese, ricotta cheese, 1/4 cup grated Parmesan cheese, garlic powder, onion powder, dried parsley, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix until well combined and smooth.

Gently fold in the chopped cooked shrimp into the cheese mixture.

To make the sauce, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux.

Gradually whisk in the milk and chicken broth until smooth. Bring the sauce to a simmer, stirring frequently, until it thickens slightly. Remove from heat and stir in the shredded mozzarella cheese, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until the cheese is melted and the sauce is smooth.

Spread about 1/2 cup of the creamy sauce evenly on the bottom of the prepared baking dish.

Carefully stuff each cooked pasta shell with the shrimp and cheese mixture. Arrange the stuffed shells in a single layer in the baking dish over the sauce.

Pour the remaining creamy sauce over the stuffed shells, ensuring they are mostly covered. Sprinkle with additional grated Parmesan cheese, if desired.

Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden. Let stand for a few minutes before serving.
