Cheesy Shrimp Scampi Alfredo Stuffed Shells Casserole Recipe Just Works (OMG Good) by Melissa Vickers

Cheesy Shrimp Scampi Alfredo Stuffed Shells Casserole Recipe Just Works (OMG Good)

Who doesn't love shrimp for dinner? How about pasta or a casserole? Here’s a creative recipe that combines three taste favorites into one – and you can shortcut it by buying frozen shrimp scampi.

This shrimp scampi stuffed pasta shells recipe has got spinach for color and nutrition. I added mushrooms just because we add mushrooms to just about anything!

Cuisine: Italian / American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Servings: 4


  • 1 box Gorton’s Simply Bakes Shrimp Scampi (use both bags)
  • 1 bag (5 ounces) fresh baby spinach
  • 1 cup chopped mushrooms
  • 1 box (12 ounces) jumbo pasta shells
  • 16 ounces cottage cheese
  • 16 ounces ricotta cheese
  • 1/2 cup alfredo sauce
  • 1/2 cup shredded mozzarella cheese

Here’s how to make it:

  1. Boil shells until al dente.
  2. Pan-fry the shrimp scampi. Once cooked, remove shrimp to bowl and set aside.
  3. Add mushrooms and cook until browned. Add spinach and cook until wilted.
  4. In large bowl, add half of the shrimp, ricotta cheese, cottage cheese, alfredo sauce, mushrooms and spinach. Mix well
  5. Strain shells and rinse with cold water for easier handling. Stuff each shell with cheese mixture and place in large casserole dish. Add rest of shrimp to top of shells. Sprinkle with mozzarella cheese.
  6. Bake in a preheated 350-degree F oven for about 30 minutes.  

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Donna John
OMG, this looks so good! I don't cook with cottage cheese, so could I just double the ricotta? Would that work? Melissa Vickers
Melissa Vickers
I don't see why not. The original recipe called for 24 ounces of ricotta and 16 of cottage cheese, but I decided that sounded like a lot of cheese and I think I would have had to buy more ricotta--and I don't use that very often. I'm more likely to substitute the other way and use cottage cheese for ricotta!
This looks seriously delicious.
Elisa Schmitz
Big time YUM on this recipe, Melissa Vickers , wow!

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