Ingredients:

  • 1 pound (450g) jumbo pasta shells
  • 1 tablespoon olive oil (15ml)
  • 1 teaspoon salt (5g)
  • 2 tablespoons olive oil (30ml)
  • 1 medium onion, finely chopped (approx. 150g)
  • 2 cloves garlic, minced (approx. 6g)
  • 1 (28 ounce/794g) can crushed tomatoes
  • 1 (15 ounce/425g) can tomato sauce
  • 1 teaspoon dried oregano (2g)
  • ½ teaspoon dried basil (1g)
  • Salt and freshly ground black pepper to taste
  • 1 pound (450g) cooked shrimp, peeled and deveined, chopped
  • ½ pound (225g) cooked crab meat, picked clean
  • ½ pound (225g) flaky white fish (cod, haddock, or halibut), cooked and flaked
  • 1 cup (225g) ricotta cheese
  • ½ cup (55g) grated Parmesan cheese
  • ¼ cup (30g) chopped fresh parsley
  • 1 large egg, lightly beaten (approx. 50g)
  • 1 tablespoon lemon juice (15ml)
  • ¼ teaspoon grated nutmeg (0.5g)
  • Salt and freshly ground black pepper to taste
  • ½ cup (55g) shredded mozzarella cheese
  • ¼ cup (25g) grated Parmesan cheese

Instructions:

  1. Cook pasta shells according to package directions until al dente. Drain, rinse with cold water, and toss with olive oil to prevent sticking.
  2. Sauté onion and garlic in olive oil until softened. Add crushed tomatoes, tomato sauce, oregano, and basil. Season with salt and pepper. Simmer for at least 15 minutes, stirring occasionally.
  3. In a large bowl, combine chopped shrimp, crab meat, flaked fish, ricotta cheese, Parmesan cheese, parsley, egg, lemon juice, and nutmeg. Season with salt and pepper.
  4. Preheat oven to 375°F (190°C). Spread a thin layer of tomato sauce in the bottom of the baking dish. Fill each cooked shell with the seafood mixture and arrange them in the baking dish.
  5. Pour the remaining tomato sauce over the stuffed shells. Sprinkle with mozzarella and Parmesan cheese. Bake for 25-30 minutes, or until the cheese is melted and bubbly and the shells are heated through.
  6. Let the shells cool for a few minutes before serving.