Directions
- Preheat your oven to 190°C (375°F). Lightly grease a 23×33 cm (9×13-inch) baking dish.
- Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package directions until al dente. They should be tender but still firm enough to hold their shape. Drain carefully and set aside to cool slightly.
- In a skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute, just until fragrant.
- Stir in the chopped shrimp, season lightly with salt and pepper, and cook for 2–3 minutes until heated through. Remove from heat and allow to cool slightly.
- In a large mixing bowl, combine ricotta, shredded mozzarella, grated Parmesan, egg (if using), and the shrimp mixture. Add salt, pepper, and chili flakes if desired. Stir until creamy and evenly blended. The mixture should be thick but easy to spoon.
- Spread a thin layer (about ½ cup / 120 ml) of Alfredo sauce evenly across the bottom of the prepared baking dish. This prevents sticking and keeps the shells moist.
- Carefully fill each pasta shell with 1–2 tablespoons of the shrimp-cheese mixture. Arrange them open-side up in the baking dish in a single layer.
- Pour the remaining Alfredo sauce evenly over the stuffed shells, making sure they’re well coated. Sprinkle the extra mozzarella on top.
- Bake uncovered for 20–25 minutes, until the sauce is bubbling and the cheese on top is melted and lightly golden.
- Remove from the oven and let rest for 5 minutes before serving. Garnish with chopped parsley and an extra sprinkle of Parmesan for a beautiful finish.
Recipe Details
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Servings: 4
Difficulty: Easy to Medium
Variations & Substitutions
- For a richer filling, mix in 60 g (¼ cup / 2 oz) cream cheese with the ricotta.
- Add sautéed spinach or mushrooms to the filling for extra texture and flavor.
- Substitute shrimp with cooked crab meat or shredded chicken if preferred.
- Use a homemade Alfredo sauce for deeper flavor, or lighten it by replacing part of it with 120 ml (½ cup) milk.
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