Shrimp Stuffed Pasta Shells
Ingredients
- 20 jumbo pasta shells
- 3/4 pound shrimp, cooked
- 1 cup ricotta cheese
- 8 ounces cream cheese, at room temperature
- 1 cup gorgonzola cheese, crumbled
- 1/2 cup pecans, chopped
- 2/3 cup fresh parsley, chopped
- 1 teaspoon orange zest, grated
- 1/2 cup grated parmesan cheese
- 24 ounces pasta sauce
Instructions
Bring large stock pot of water to a boil. Add 2 teaspoons salt to season pasta shells. Cook for 10 minutes, drain in a colander and let cool down for at least 10 minutes. While pasta shells are cooling preheat the oven to 350\xbaF and make the stuffing. With a fork, whip the ricotta, cream and gorgonzola cheeses until smooth. Blend in the pecans, parsley, orange zest and shrimp. Stuff the jumbo shells and lay in a casserole dish. Do not stack shells on top of each other. Spoon pasta sauce over top of shells and sprinkle with Parmesan cheese. Bake 15-20 minutes and serve immediately. NOTES : This would be nice with a garlicky bechamel sauce, rather than a tomato-based sauce.
