LOCATION: Recipes >> Pasta >> Stuffed Shells 17
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Stuffed Shells 17
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Shrimp Stuffed Pasta Shells
20 jumbo pasta shells
3/4 pound shrimp, cooked
1 cup ricotta cheese
8 ounces cream cheese, at room temperature
1 cup gorgonzola cheese, crumbled
1/2 cup pecans, chopped
2/3 cup fresh parsley, chopped
1 teaspoon orange zest, grated
1/2 cup grated parmesan cheese
24 ounces pasta sauce
Bring large stock pot of water to a boil. Add 2 teaspoons salt to
season pasta shells. Cook for 10 minutes, drain in a colander and
let cool down for at least 10 minutes.
While pasta shells are cooling preheat the oven to 350\xbaF and
make the stuffing. With a fork, whip the ricotta, cream and gorgonzola
cheeses until smooth. Blend in the pecans, parsley, orange zest
and shrimp. Stuff the jumbo shells and lay in a casserole dish. Do
not stack shells on top of each other. Spoon pasta sauce over top
of shells and sprinkle with Parmesan cheese. Bake 15-20 minutes
and serve immediately.
NOTES : This would be nice with a garlicky bechamel sauce, rather
than a tomato-based sauce.
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