Chicken And Shrimp Stuffed Shells

File this recipe under fancy dinner date ideas to impress your lover with! I whipped this up in a jam for Sunday Dinner, but it did not fail to satisfy. So if you're looking for a recipe to impress your sweetie or the entire family with, keep on reading.

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Servings: 8

Prep Time: 01:00

Cook Time: 00:25

Main Ingredients

12 § oz. box jumbo pasta shells

15 § oz. ricotta cheese

8 § oz. parmesan cheese, grated, divided

1/2 § cup grated romano cheese

2 § tablespoons minced parsley

§ salt and pepper, to taste

2 § tablespoons olive oil

1 § jar tomato sauce

2 § lbs. cooked chicken breasts, chopped in small pieces

2 § cups cooked shrimp

2 § cups cooked mixed vegetables (i used a broccoli and carrot mix)


1Cook pasta shells for half the cooking time; make sure not to overcook. Drain and rinse in cool water. Set aside.

2In a separate bowl, mix ricotta, half the Parmesan, Romano, salt and pepper, and 2 tablespoons parsley. Stir until combined. Add half of the chicken and shrimp, to the cheese mix.

3To assemble, coat the bottom of a baking dish with sauce. Fill each half-cooked shell with the cheese mixture. Place face down on the sauce. Top with vegetables and a little more chicken and shrimp. Repeat with shells until cheese mixture is gone. Top shells with remaining sauce. Sprinkle on extra Parmesan.

4Bake at 350 degrees for 25 minutes, or until hot and bubbly.

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