Ingredients
Scale
- 12 large jumbo pasta shells
- 1 cup cooked lobster meat, chopped
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups creamy alfredo sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions until al dente, then drain and set aside.
- In a bowl, mix together the chopped lobster, ricotta cheese, mozzarella cheese, Parmesan cheese, garlic powder, salt, and black pepper.
- Fill each pasta shell with the lobster mixture and arrange them in a greased baking dish.
- Pour the creamy alfredo sauce over the stuffed shells.
- Bake in the preheated oven for 25-30 minutes, until the sauce is bubbly and the cheese is golden brown.
- Garnish with fresh parsley before serving.
Notes
- Feel free to add other seafood to the filling for additional flavor.
- For a spicy kick, add red pepper flakes to the sauce.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Pasta
- Method: Baking
- Cuisine: Italian
- Diet: Gluten-Free
Nutrition
- Serving Size: 2 stuffed shells
- Calories: 550
- Sugar: 3g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg