Ingredients
Scale
- 12 large pasta shells
- 1 cup cooked lobster meat, chopped
- 1/2 cup ricotta cheese
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh parsley, for garnish
Instructions
- Cook the pasta shells in salted boiling water until al dente; drain and cool.
- In a saucepan, melt butter, sauté garlic, add lemon juice, salt, and pepper; remove from heat.
- In a bowl, combine lobster meat, ricotta, mozzarella, and half the garlic butter sauce.
- Fill each pasta shell with the lobster mixture and place in a greased baking dish.
- Preheat oven to 375°F (190°C), pour remaining garlic butter over shells, sprinkle with Parmesan, cover with foil, bake for 20 minutes, then uncover and bake for an additional 10 minutes.
Notes
- For added flavor, consider using fresh herbs in the filling.
- These stuffed shells can be made ahead and refrigerated before baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Seafood