SEAFOOD STUFFED SHELLS
SEAFOOD STUFFED SHELLS
30 uncooked jumbo pasta shells
1/2 pound bay scallops
2 tsp. butter
2 eggs
2 cups (16 oz) cream-style cottage cheese
1 carton (15 oz) ricotta cheese
1/2 tsp. ground nutmeg
1/4 tsp pepper
1 can (6 oz) lump crab meat (drained)
3/4 pound frozen cooked small shrimp, thawed
1 jar (17 oz) Alfredo Sauce
1. Cook pasta shells according to package directions. Meanwhile, in a small skillet over medium heat, cook scallops in butter for 1-2 minutes or until opaque. Transfer to a large bowl.
2. Place one egg and half of the cottage cheese, ricotta nutmeg and pepper in a blender; cover and process until smooth. Add to scallops. Repeat with remaining egg, cottage cheeseSti, ricotta, nutmeg and pepper. Stir in crab and shrimp.
3. Drain shells and rinse in cold water. Stuff with seafood mixture. Place in a greased 13" by 9" baking dish. Top with Alfredo Sauce. Cover and bak at 350 degrees for 30 - 35 minutes or until bubbly. (10 servings)
SEAFOOD STUFFED SHELLS
30 uncooked jumbo pasta shells
1/2 pound bay scallops
2 tsp. butter
2 eggs
2 cups (16 oz) cream-style cottage cheese
1 carton (15 oz) ricotta cheese
1/2 tsp. ground nutmeg
1/4 tsp pepper
1 can (6 oz) lump crab meat (drained)
3/4 pound frozen cooked small shrimp, thawed
1 jar (17 oz) Alfredo Sauce
1. Cook pasta shells according to package directions. Meanwhile, in a small skillet over medium heat, cook scallops in butter for 1-2 minutes or until opaque. Transfer to a large bowl.
2. Place one egg and half of the cottage cheese, ricotta nutmeg and pepper in a blender; cover and process until smooth. Add to scallops. Repeat with remaining egg, cottage cheeseSti, ricotta, nutmeg and pepper. Stir in crab and shrimp.
3. Drain shells and rinse in cold water. Stuff with seafood mixture. Place in a greased 13" by 9" baking dish. Top with Alfredo Sauce. Cover and bak at 350 degrees for 30 - 35 minutes or until bubbly. (10 servings)