Ingredients
Scale
- 1 (15 ounce) package jumbo pasta shells
- 1 pound shrimp, peeled and deveined
- 1 pound scallops, cleaned
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup mayonnaise
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups marinara sauce
Instructions
- Step 1: Preheat oven to 375°F (190°C). Cook pasta shells according to package directions until al dente. Drain and rinse with cold water; set aside.
- Step 2: In a large skillet, sauté shrimp and scallops in 1 tablespoon of olive oil over medium heat until cooked through, about 3-5 minutes. Remove from heat and set aside.
- Step 3: In a large bowl, combine ricotta cheese, Parmesan cheese, mayonnaise, minced garlic, salt, and pepper. Stir in the cooked shrimp and scallops, and the squeezed spinach.
- Step 4: Spread a thin layer of marinara sauce in the bottom of a 9×13 inch baking dish. Fill each cooked pasta shell with the seafood and ricotta mixture. Arrange the stuffed shells in the baking dish.
- Step 5: Pour the remaining marinara sauce over the stuffed shells. Bake for 20-25 minutes, or until heated through and bubbly. Let stand for 5 minutes before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave for 1-2 minutes, or bake the entire dish at 350°F for 15 minutes until heated through.
- Serve with a side of crusty bread to soak up the delicious creamy sauce.
- For extra flavor, add a pinch of red pepper flakes to the ricotta mixture for a subtle kick.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American