Ingredients (serves 4):
• 18–20 jumbo pasta shells
• 300 g (10 oz) cooked shrimp, chopped
• 1 tbsp butter
• 3 cloves garlic, minced
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese (plus extra for topping)
• ½ cup grated parmesan cheese
• 1 egg (optional, for binding)
• 2 cups Alfredo sauce (store-bought or homemade)
• Salt, pepper, and a pinch of chili flakes (optional)
• Fresh parsley, chopped (for garnish)
Instructions:
- Cook pasta shells according to package directions until al dente. Drain and set aside.
- In a skillet, melt butter and sauté garlic for 1 minute. Add chopped shrimp, season with salt and pepper, and cook for 2–3 minutes. Remove from heat.
- In a bowl, combine ricotta, mozzarella, parmesan, egg, and the shrimp mixture. Mix until creamy and well blended.
- Spread a thin layer of Alfredo sauce on the bottom of a baking dish.
- Stuff each shell with the shrimp-cheese filling and arrange them in the dish.
- Pour the remaining Alfredo sauce over the top and sprinkle with extra mozzarella.
- Bake at 190°C (375°F) for 20–25 minutes, until bubbly and golden.
- Garnish with parsley and a little parmesan before serving.
Serving Tip:
Serve with garlic bread and a crisp green salad for a restaurant-style dinner at home.