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Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish with butter or cooking spray.

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

In a large mixing bowl, combine the finely chopped shrimp, softened cream cheese, ricotta cheese, 1/2 cup grated Parmesan cheese, garlic powder, onion powder, chopped fresh parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until well combined.

Prepare the creamy sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the all-purpose 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, about 5-7 minutes. Remove from heat and stir in 1/4 cup grated Parmesan cheese, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.

Pour about 1/2 cup of the creamy sauce into the bottom of the prepared baking dish, spreading it evenly.

Carefully stuff each cooked pasta shell with the shrimp filling. Arrange the stuffed shells in a single layer in the baking dish.

Pour the remaining creamy sauce evenly over the stuffed shells, ensuring they are mostly covered.

Bake for 25 minutes, or until the sauce is bubbly and the shells are heated through. If desired, you can sprinkle a little extra Parmesan cheese on top during the last 5 minutes of baking.

Remove from oven, let stand for a few minutes, then garnish with fresh chopped dill before serving.


Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish with butter or cooking spray.

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

In a large mixing bowl, combine the finely chopped shrimp, softened cream cheese, ricotta cheese, 1/2 cup grated Parmesan cheese, garlic powder, onion powder, chopped fresh parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until well combined.

Prepare the creamy sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the all-purpose 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, about 5-7 minutes. Remove from heat and stir in 1/4 cup grated Parmesan cheese, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.

Pour about 1/2 cup of the creamy sauce into the bottom of the prepared baking dish, spreading it evenly.

Carefully stuff each cooked pasta shell with the shrimp filling. Arrange the stuffed shells in a single layer in the baking dish.

Pour the remaining creamy sauce evenly over the stuffed shells, ensuring they are mostly covered.

Bake for 25 minutes, or until the sauce is bubbly and the shells are heated through. If desired, you can sprinkle a little extra Parmesan cheese on top during the last 5 minutes of baking.

Remove from oven, let stand for a few minutes, then garnish with fresh chopped dill before serving.
