Ingredients
Scale
- 12 large pasta shells
- 1 ½ cups cooked lobster meat, chopped
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 3 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon lemon zest
- 2 cups heavy cream
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the pasta shells according to package instructions until al dente. Drain and set aside.
- In a bowl, combine the lobster meat, ricotta cheese, Parmesan cheese, garlic, parsley, and lemon zest. Mix well and season with salt and pepper.
- Stuff each pasta shell with the lobster mixture and place them in a baking dish.
- In a saucepan, heat the heavy cream over medium heat until it begins to simmer. Pour the cream over the stuffed shells.
- Sprinkle mozzarella cheese on top and cover the dish with foil.
- Bake in the preheated oven for 20 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
- Let it cool slightly before serving.
Notes
- For extra flavor, consider adding some crushed red pepper flakes to the sauce.
- Serve it with a side of garlic bread and a fresh salad.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: main dish
- Method: baking
- Cuisine: Italian
- Diet: non-vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 2g
- Sodium: 850mg
- Fat: 45g
- Saturated Fat: 25g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg