Large Shell Pasta With Ragu And Cream Recipes

SEASIDE STUFFED SHELLS ALFREDO #RAGU

Seaside Stuffed Shells Alfredo #Ragu image

Ragú® Recipe Contest Entry. Pasta shells with a creamy, cheesy filling of shrimp and lump crab meat. Topped off with Ragu Alfredo sauce and buttered breadcrumbs.

Provided by Souxie

Categories Sauces

Time 1h

Yield 18 stuffed shells, 6 serving(s)

Number Of Ingredients 13

Ingredients

18 jumbo pasta shells, cooked al dente
1 (16 ounce) jar Ragú® Pasta Sauce, alfredo sauce, divided
3/4 lb cooked shrimp, peeled, deveined and roughly chopped
8 ounces lump crabmeat
1 egg
6 slices bacon, cooked crisp and crumbled
2 tablespoons diced red bell peppers
2 green onions, thinly sliced
4 ounces chive & onion cream cheese, softened
1/2 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese, divided
1/3 cup panko breadcrumbs
2 tablespoons butter, melted

Steps:

Heat oven to 350 degrees F. Spoon 2 tablespoons of the Alfredo sauce into an 8"X11" glass baking dish and spread evenly on bottom. Set aside.
In a large bowl, combine the shrimp, crabmeat, egg, bacon, red bell pepper, green onion, cream cheese, mozzarella, all but 2 tablespoons of the grated Parmesan and 1 tablespoon Alfredo sauce. Mix well with hands.
Carefully stuff each shell with about 2-3 tablespoons crab mixture, mounding slightly and packing into pasta shell. Place each in prepared baking dish.
Spoon remaining Alfredo sauce evenly over stuffed shells.
In a small bowl, combine the breadcrumbs, butter and remaining Parmesan. Mix well. Sprinkle evenly over stuffed shells.
Place in oven and bake for 30-35 minutes or until hot and bubbly and breadcrumbs are golden brown.

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