Shrimp Alfredo Stuffed Shells
Servings 4
Ingredients
- 8-12 oz. jumbo (conchiglioni) pasta shells
- 1 Tbl. olive oil
- 1- 1 ½ cups pre-cooked shrimp, tails removed and cut into quarters
- 1 cup ricotta
- 1 (5 oz) pkg. herb boursin cheese, crumbled
- 1 cup fresh or frozen steamed kale, chopped (you can also use spinach)
- 4-5 fresh basil leaves (or 2 tsp. dried)
- 1-2 Tbl. artichoke hearts, chopped finely (optional)
- 1/4 tsp. red pepper flakes
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 3/4-1 cup cup grated parmesan cheese
- 1 15 oz. jar Alfredo sauce
Instructions
- In a large pot of salted water, cook the past shells according to the directions. Drain and toss the 1 tablespoon of olive oil until all the shells are coated. Set aside.
- In a large bowl, combine the pre-cooked shrimp, ricotta, boursin cheese, steamed kale or spinach, basil, red pepper flakes, garlic powder, onion powder and ¼ cup of the grated parmesan cheese. Season with salt and pepper. Set aside.
- In 11x7 baking dish, pour ½ of the jar alfredo sauce or just enough to cover the bottom.
- Then carefully, fill each shell with the a tablespoon or two of the ricotta filling. Arrange the stuffed shells on top of the sauce. Repeat until all the ingredients are used.
- Pour the remaining sauce over the filled shells and sprinkle the remaining parmesan cheese on top.
- Preheat oven to 350℉.
- Cover the baking dish with foil and bake for 15 minutes.
- Uncover and broil for 3-5 minutes, rotating the baking dish halfway through. Serve immediately!