Ingredients:

  • 1 pound (454g) jumbo pasta shells
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 4 tablespoons (57g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 3 cups (710ml) whole milk
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (60ml) dry white wine (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of nutmeg
  • 1/2 cup (50g) grated Parmesan cheese, plus more for topping
  • 1 pound (454g) cooked shrimp, peeled, deveined, and chopped
  • 1 pound (454g) cooked crabmeat, picked through for shells (lump crab recommended) OR 1 pound of a seafood mix.
  • 15 ounces (425g) ricotta cheese
  • 1 large egg, lightly beaten
  • 1/4 cup (6g) fresh parsley, chopped
  • 1/4 cup (6g) fresh basil, chopped
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 cup (30g) grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions:

  1. Cook pasta shells according to package directions until al dente. Drain well and toss with olive oil to prevent sticking.
  2. Melt butter in a saucepan. Whisk in flour and cook for 1-2 minutes to create a roux. Gradually whisk in milk and cream, bringing to a simmer, stirring constantly until thickened. Stir in wine (if using), salt, pepper, and nutmeg. Remove from heat and stir in Parmesan cheese.
  3. In a large bowl, combine shrimp, crabmeat/seafood mix, ricotta cheese, egg, parsley, basil, garlic, red pepper flakes (if using), Parmesan cheese, salt, and pepper. Mix gently until well combined.
  4. Preheat oven to 375°F (190°C). Spread a thin layer of cream sauce in the bottom of the baking dish. Stuff each pasta shell with the seafood mixture and arrange in the baking dish.
  5. Pour remaining cream sauce over the stuffed shells. Sprinkle with additional Parmesan cheese. Bake for 35-40 minutes, or until bubbly and golden brown. Let cool slightly before serving.