Seafood-Stuffed Shells

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Prep Time

25mins

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Time to Table

1hr

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Serves

8

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Ingredients

  • 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

Ingredients

  • 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

Directions

  1. Heat the oven to 350 degrees. Coat an 11x7-inch baking dish with non-stick cooking spray.
  2. Cook the pasta according to the package directions and drain. Cool under cold running water and drain well.
  3. 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.
  4. 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.
  5. Let stand for 10 minutes before serving.
  • Calories:358
  • Cholesterol:136
  • Dietary Fiber:5
  • Protein:30
  • Sodium:938
  • Total Carbohydrate:32
  • Total Fat:13

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