Ingredients:

  • 1 pound (450g) jumbo pasta shells
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • 1 pound (450g) cooked shrimp, peeled and deveined, roughly chopped
  • 8 ounces (225g) flaky white fish (cod, haddock, or pollock), cooked and flaked
  • 1 cup (225g) ricotta cheese
  • 1/2 cup (50g) grated Parmesan cheese, plus more for topping
  • 1/4 cup (25g) chopped fresh parsley
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce/800g) can crushed tomatoes
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (60ml) dry white wine (optional)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon sugar
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Cook pasta shells according to package directions for al dente. Drain and drizzle with olive oil to prevent sticking. Set aside.
  2. In a large bowl, combine cooked shrimp, flaked fish, ricotta, Parmesan, parsley, egg, garlic, and red pepper flakes (if using). Season with salt and pepper. Mix well.
  3. Heat olive oil in a skillet over medium heat. Sauté onion and garlic until softened. Add crushed tomatoes, white wine (if using), oregano, basil, sugar, salt, and pepper. Simmer for 15 minutes, stirring occasionally. Stir in heavy cream and simmer for 5 more minutes.
  4. Spoon about 2 tablespoons of seafood filling into each cooked shell.
  5. Spread a thin layer of tomato-cream sauce in the baking dish. Arrange stuffed shells on top of the sauce. Pour remaining sauce over the shells. Sprinkle with additional Parmesan cheese.
  6. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the cheese is melted and bubbly and the sauce is heated through. Let rest for 5-10 minutes before serving.