Transfer sauce to pot; top with stuffed shells. Look for potato starch near the cornstarch in your supermarket. Add the garlic and cook 1 minute. 4. Transfer to … Stir to combine. Bake the shells, uncovered, for 30 minutes, until heated through and slightly crispy. Since it’s just my husband and me, I divide this recipe into thirds and bake one dish and freeze the other two. Evenly divide shrimp mixture among shells. It’s a BOGO of sorts, make one, get two free! easy recipe for stuffed shells with marinara sauce, plus about a tablespoon of chopped basil for garnish, Please leave a comment below and/or give this recipe a rating. On Instagram? Yes! Cook pasta shells according to package directions. A place where anyone can submit recipes, ask questions and share advice. This dish combines everything I love about Italy — pasta shells, fresh herbs, marinara, succulent shrimp and scallops — in one single dish that can easily and affordably feed a family. frozen cooked peeled and deveined extra-small or salad shrimp thawed, … Cover; cook until shrimp filling is heated through, about 15 min. Drain; reserve. 1. Drain well. Lightly coat a large baking dish with olive oil. Serve sprinkled with chives. When I spent this past summer living in Italy, seafood dishes were my go-to. Arrange the shells in a single, tightly packed layer in the prepared baking dish, allowing the shells to touch and using 2 dishes if necessary. 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Saucy, rich Shrimp-Stuffed Shells offer a nice variation to regular stuffed shells for your pasta dinner menu. Or, if you want to cut costs and/or make this dish vegetarian, you can use all fresh spring vegetables instead of seafood. Cover loosely with aluminum foil or a lid and bake for 40 minutes. Legal Disclaimer. Cook pasta shells according to package directions. Remove the foil and bake uncovered for 5-10 minutes or until the cheese is puffed and golden. Do leave some chunks of tomato. Meanwhile, in a small skillet over medium heat, cook scallops in butter 1-2 minutes or until opaque. Add the tomatoes, oregano, basil, salt and pepper and simmer, stirring occasionally, until slightly reduced and thickened, 15-20 minutes. 2 tablespoons fresh oregano, coarsely chopped, 1 tablespoon fresh basil, coarsely chopped. Use right arrow key to move into submenus. In a medium bowl, mix the scallops and shrimp and about half of the tomato sauce. Your email address will not be published. Use left and right arrow keys to navigate between menu items. San Marzano tomatoes are only grown in the rich volcanic soil in Italy at the base of Mount Vesuvius, which gives them a sweet flavor and low acidity. When all of the shells are filled, spray a large baking dish with non-stick cooking spray. Preheat the oven to 350°F. When all of the shells are filled, spray a large baking dish with non-stick cooking spray. There’s still time to save up to 84% on Peacock & TODAY Holiday Steals & Deals! Pour tomatoes into a large bowl and crush with your hands or use a potato masher to roughly mash the tomatoes. 3. https://www.today.com/recipes/seafood-stuffed-shells-recipe-t109427 Sprinkle with the Parmesan and bake 5 minutes, until the cheese is browned. Cook the pasta shells according to the package instructions. Over medium-high heat, bring sauce to boil; reduce heat to low.