Cheesy Shrimp Scampi Alfredo Stuffed Shells Casserole Recipe Just Works (OMG Good) by Melissa Vickers
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
Ingredients
- 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:
- Boil shells until al dente.
- Pan-fry the shrimp scampi. Once cooked, remove shrimp to bowl and set aside.
- Add mushrooms and cook until browned. Add spinach and cook until wilted.
- In large bowl, add half of the shrimp, ricotta cheese, cottage cheese, alfredo sauce, mushrooms and spinach. Mix well
- 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.
- Bake in a preheated 350-degree F oven for about 30 minutes.
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