Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

A classic from !

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Original link from the artist / chef is no longer available

Extra cheesy goodness to grace your table and seal the deal with seafood from the kitchens of artemisziebenwolf

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It's what's for dinner!
Species: ABSOLUTELY DELICIOUS.

Ingredients

1 1/2 cup (roughly half a container) of Ricotta cheese.
1/2 cup of shredded mozzarella cheese
1 cup of flake-style imitation crab
10 medium-sized scallops.
1/2 tsp of Oregano, Parsley, basil
1 tsp of crushed or finely chopped garlic. (Fresh or jarred)
Half a 12oz box of Jumbo shells
1 can of light alfredo sauce
pinch of salt

Stuffing

In a small bowl:
Combine 1 to 1 1/2 cups of ricotta cheese with oregeno, parsley,
basil, and garlic.
Fold in 1 cup of imitation crab until the flakes are fine and have a
shredded look to them.
Fold in 10 medium sized scallops.
Add a pinch or two of salt and pepper
Put in refrigerator until pasta is cooked.
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To prepare the pasta

In a large pan:
Bring 3-4 cups of water to a boil.
Add a pinch of salt.
Cook Jumbo Shells for 10 minutes, or until slightly tender.
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To cook the dish
In a 8x4 Pyrex or oven safe container:

Stuff the shells and top with one can of Light alfredo sauce. I like
to put in a table spoon of water or 2, put the lid back on, shake it,
and top the alfredo sauce on the shells.
Bake at 350 degrees for 40 minutes.
after 35 minutes, top with mozzarella or parmesan.

Serve with your vegetable or salad of choice.

TIPS: If you are using frozen scallops, thaw them in your REFRIGERATOR
12 hours in advance. It's safer that way.
Stir the pasta every once in a while to keep the pasta from sticking
to the bottom of the pan, and to each other.
You CAN substitute for a part skim/fat free ricotta and part skim mozzarella, and mussels for scallops. It's a very versatile recipe. :)

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