Save Jumbo pasta shells cradle juicy shrimp and creamy ricotta for one of those dinners that feels restaurant-fancy but comes together right at home. Smothered in luscious homemade Alfredo and baked until bubbling, this dish always impresses and disappears faster than you expect.
I made this for our anniversary dinner once and it immediately became a must-make every holiday. Neighbors ask for the recipe every time.
Ingredients
- Jumbo pasta shells: Ensure they are unbroken and sturdy to hold plenty of filling. Choose brands known for holding shape during boiling
- Large shrimp peeled deveined chopped: Fresh or frozen both work but wild-caught have the best flavor and snap
- Ricotta cheese: Look for whole milk ricotta in the deli if possible for creamy richness and smooth blending
- Shredded mozzarella cheese: Choose low-moisture mozzarella for oozy melt without watering down the filling
- Parmesan cheese grated: Real Parmigiano-Reggiano adds a nutty bite. Grate fresh for best taste
- Fresh parsley chopped: Adds brightness and a pop of color. Choose flat-leaf for a stronger flavor
- Large egg lightly beaten: Binds the filling for easier stuffing
- Garlic minced: Go for fresh juicy cloves not pre-minced to deliver a real punch
- Salt and black pepper: Season to taste. Freshly ground black pepper elevates the whole dish
- Unsalted butter: Gives you control over saltiness in the Alfredo sauce
- Heavy cream: Creates that classic Italian creaminess. Avoid substitutions for best results
- Ground nutmeg: Just a pinch brings depth and coziness that ties the sauce together
- Aluminum foil: Essential to prevent overbrowning while baking
Instructions
- Prepare the Oven and Baking Dish:
- Preheat the oven to 375 degrees Fahrenheit so it is fully hot when needed. Lightly coat a 9 by 13 inch baking dish with oil or spray for easy cleanup and to prevent sticking
- Boil and Cool the Pasta Shells:
- Bring a large pot of salted water to a rolling boil. Cook the shells until they are fully al dente as overcooking will make them hard to stuff. Drain thoroughly and set aside to let them cool before handling
- Sauté the Shrimp:
- In a medium skillet over medium heat warm a small drizzle of olive oil. Add chopped shrimp and sauté for about three minutes until opaque and just pink. Be careful not to overcook as they will finish in the oven. Set aside to cool slightly
- Mix the Filling:
- In a large mixing bowl combine ricotta mozzarella Parmesan parsley beaten egg minced garlic salt black pepper and the cooled shrimp. Mix gently but thoroughly so every bite gets shrimp and cheese
- Make the Alfredo Sauce:
- In a medium saucepan over medium heat melt the butter. Add minced garlic and stir constantly until fragrant usually about one minute. Pour in heavy cream and bring to a gentle simmer for three minutes. Stir in Parmesan nutmeg salt and pepper. Let the sauce cook until slightly thickened about three to four minutes then take off the heat
- Assemble the Dish:
- Spread about a half cup of the Alfredo sauce over the bottom of your prepared baking dish to prevent sticking. Fill each shell generously with the shrimp ricotta mixture using about two tablespoons per shell and nestle them closely together in the dish
- Add Sauce and Topping:
- Pour the remaining Alfredo sauce over the stuffed shells trying to coat each one. Sprinkle the extra mozzarella evenly across the top for that gooey finish
- Bake to Perfection:
- Cover the dish tightly with foil to keep the moisture in. Bake for twenty minutes covered then uncover and return to the oven for another ten minutes. You want the cheese to be golden and the sauce bubbly at the edges
- Garnish and Serve:
- Finish with more chopped parsley just before serving for color and freshness. Plate up and be ready for compliments
Save Shrimp is my favorite because of its sweetness and how well it soaks up garlicky ricotta. Making this with my kids for birthdays has become a special tradition in our home and they love sneaking pinches of cheese while stuffing shells.
Storage Tips
Let leftovers cool completely before refrigerating. Store covered for up to three days. Reheat gently in the oven covered with foil to keep the sauce creamy. Add a splash of cream if it looks dry
Ingredient Substitutions
You can replace shrimp with crab for a sweeter flavor or scallops for a luxurious treat. Cottage cheese can stand in for ricotta if that is what you have. Sautéed spinach or grated zucchini blend right into the filling for added nutrition
Serving Suggestions
Pair with a crisp green salad dressed simply with olive oil and lemon juice. Warm garlic bread is perfect for mopping up any extra sauce. This dish also shines alongside simple roasted vegetables
Cultural Context
Stuffed pasta shells filled with cheese are a staple of Italian-American comfort food. The addition of shrimp and creamy Alfredo sauce makes this version extra indulgent—perfect for gatherings or when you want to serve something memorable
Seasonal Adaptations
When spring hits add sautéed asparagus to the filling. In fall a sprinkle of roasted butternut squash inside the shells is delicious. Fresh basil or chives as a topping gives a summer twist
Notes
You can double this recipe easily for a crowd. To make ahead assemble up to the baking step and refrigerate overnight. Do not skip sautéing the garlic as it really wakes up the flavors
Success Stories
One of my most memorable attempts at this recipe was for a potluck. Not a single shell made it back home and it has become a requested favorite at our neighborhood block party. Having a tray ready in the freezer means you are never far from an impressive meal
Freezer Meal Conversion
Stuff the shells and lay them in a freezer-safe dish. Cover tightly and freeze unbaked for up to two months. To cook bake straight from frozen adding ten to fifteen extra minutes to the time covered with foil
Save This dish is a crowd-pleaser that is both elegant and comforting. Enjoy every creamy, cheesy bite!
Recipe Questions
- → Can I use other seafood instead of shrimp?
Yes, crab or scallops are excellent substitutes and work well in the filling for added variety.
- → What’s the best way to cook the shrimp before filling?
Sauté the chopped shrimp in olive oil until just pink (about 2–3 minutes) to preserve their tenderness.
- → How can I make the dish more nutritious?
Add sautéed spinach or other finely chopped vegetables to the filling for extra nutrition and flavor.
- → Can I assemble the dish ahead of time?
Yes, you can assemble the stuffed shells and keep them refrigerated up to a day ahead. Bake when ready to serve.
- → What sides pair well with this meal?
A crisp green salad, garlic bread, and a glass of light Pinot Grigio complement this dish beautifully.
- → Is it possible to freeze leftovers?
Yes, store baked shells in an airtight container and freeze for up to 2 months. Reheat thoroughly before serving.