Ingredients:

  • 1 pound (450g) jumbo pasta shells
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped (about ½ cup)
  • 2 cloves garlic, minced
  • 8 ounces (225g) flaky white fish (cod, haddock, or tilapia), cut into ½-inch pieces
  • 8 ounces (225g) peeled and deveined medium shrimp, chopped
  • 1/4 cup dry white wine (optional, but adds a lovely flavour – Pinot Grigio or Sauvignon Blanc are good choices)
  • 1/2 teaspoon red pepper flakes (or more, to taste)
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup chopped fresh parsley
  • 1/4 cup grated Parmesan cheese, plus more for topping
  • 1 (15 ounce/425g) container ricotta cheese
  • 1/2 cup heavy cream
  • 1/4 cup breadcrumbs (Panko preferred)
  • Salt and pepper to taste
  • 1 (28 ounce/790g) can crushed tomatoes
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil

Instructions:

  1. Cook pasta shells according to package directions for al dente, adding olive oil and salt to the water. Drain well.
  2. While pasta cooks, heat olive oil in a skillet. Add crushed tomatoes, oregano, basil, salt, and pepper. Simmer on low heat.
  3. In the same skillet, heat olive oil. Add onion and garlic; sauté until softened.
  4. Add white fish and shrimp to the skillet. Sauté until cooked through. Deglaze with white wine (if using).
  5. In a large bowl, combine cooked seafood mixture, ricotta cheese, heavy cream, parsley, Parmesan cheese, breadcrumbs, red pepper flakes, nutmeg, salt, and pepper. Mix well.
  6. Spoon the seafood filling into each cooked pasta shell.
  7. Spread a thin layer of tomato sauce in the baking dish. Arrange the stuffed shells on top of the sauce. Spoon remaining sauce over the shells. Sprinkle with additional Parmesan cheese.
  8. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown and bubbly.
  9. Let rest for 5 minutes before serving.