Creamy Garlic Shrimp Stuffed Shells Casserole

Ingredients

1 lb (450 g) jumbo pasta shells

1½ lbs (680 g) large shrimp, peeled and deveined

2 cups (200 g) shredded mozzarella cheese

1 cup (100 g) grated Parmesan cheese

1 cup (240 g) ricotta cheese

2 cups (480 ml) heavy cream

4 garlic cloves, minced

3 tbsp butter

2 tbsp olive oil

1 cup (240 ml) chicken or seafood broth

1 tsp Italian seasoning

1 tsp garlic powder

½ tsp paprika

1 tsp salt, or to taste

½ tsp black pepper

½ tsp red pepper flakes, optional

2 tbsp fresh parsley, chopped

1 tbsp fresh lemon juice

Method

Heat the oven to 190°C (375°F). Cook the shells in salted water until just shy of al dente, drain, and toss lightly with oil so they do not stick.

Heat the olive oil in a pan over medium-high heat and cook the shrimp for 1–2 minutes per side until just opaque and pink. Chop roughly once cool enough to handle.

Mix the chopped shrimp with the ricotta, half the Parmesan, half the mozzarella, Italian seasoning, garlic powder, paprika, salt, pepper, red pepper flakes and half the parsley.

Melt the butter in a pan, cook the garlic for 30 seconds, then add the cream and broth and simmer gently for 4–5 minutes until slightly thickened. Stir in the remaining Parmesan and the lemon juice.

Spread half the sauce in a baking dish. Fill each shell generously with the shrimp mixture and arrange seam-side up, then pour over the remaining sauce and top with the remaining mozzarella.

Cover with foil and bake for 20 minutes, then uncover and bake 10 more minutes until golden and bubbling. Rest for 5 minutes, scatter with parsley and serve.

Cooking Tips

Undercook the shells slightly — they finish in the oven and overcooked shells tear when filled.

A piping bag or a small spoon makes filling far faster and neater.

Resting before serving lets the sauce settle so the shells hold together on the plate.

Frequently asked questions