Seafood-Stuffed Shells

Seafood-Stuffed Shells
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Calories 358 cals
Total Fat 13 g
Cholesterol 136 mg
Dietary Fiber 5 g
Sodium 938 mg
Protein 30 g
Total Carbohydrate 32 g

Prep Time: 25 Minutes

Time to Table: 1 Hour

Serves: 8


  • 24 jumbo pasta shells
  • 2 1/2 cups Daisy Cottage Cheese, divided
  • 6 ounces shelled, deveined cooked small shrimp
  • 2 6-ounce cans crab meat, drained
  • 3/4 cup frozen spinach, drained well and chopped
  • 1 large egg
  • 1 tablespoon chopped fresh dill
  • 2 tablespoons unsalted butter
  • 1 large garlic clove, minced
  • 2 tablespoons all purpose flour
  • 3/4 cup half-and-half
  • 1/2 cup chopped and seeded plum tomato
  • 3/4 cup shredded Parmesan cheese, divided
  • 1 teaspoon tomato paste
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper


Heat the oven to 350 degrees. Coat an 11x7-inch baking dish with non-stick cooking spray. Cook the pasta according to the package directions and drain. Cool under cold running water and drain well. Meanwhile, combine 1 cup cottage cheese, shrimp, crabmeat, spinach, egg, and dill in a medium bowl. Spoon the filling into the shells; place in a baking dish. Heat the butter in a medium saucepan over low heat until melted. Add the garlic, cook for 30 seconds or until fragrant, stirring constantly. Whisk in the flour; cook for 30 seconds. Whisk in 1 1/2 cups cottage cheese and the half-and-half. Bring to a boil over medium heat. Stir in the tomatoes, 1/4 cup of the Parmesan cheese and all of the remaining ingredients. Simmer over low heat for 3 minutes. Pour over the pasta shells; sprinkle with the remaining 1/2 cup Parmesan cheese. Bake for 35 to 40 minutes or until lightly browned and bubbly. Let stand for 10 minutes before serving.


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