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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 Riccotta cheese.
1/2 cup of shredded mozzarella cheese
1 cup of flake-style immitation crab
10 medium-sized scallops.
1/2 tsp of Oregino, 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
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 immitation crab until the flakes are fine and have a
shreaded 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 mozzerella or parmesian.

Serve with your vegitable 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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Allergy warning – recipe contains shellfish & dairy products