Seafood-Stuffed Shells

Ingredients

• 16 jumbo pasta shells, cooked
• 1/2 lb shrimp, already cooked
• 1 tablespoon garlic, minced
• 3 tablespoons butter
• 1 lb scallops
• 1/2 cup onion, chopped

• 1 (15 ounce) container ricotta cheese or cottage cheese, works just as good

• 1 (8 ounce) package cream cheese, softened

• 1 (6 ounce) can crabmeat, drained, flaked
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt

• 2 (10 1/2 ounce) cans cream of shrimp soup
• 1 1/4 cups chicken broth
• 1/4 cup dry sherry or chicken broth

Directions

1. 1

   Preheat oven to 375.

2. 2

   In large skillet cook shrimp and garlic in hot butter 2-3 minute Remove shrimp from skillet with slotted spoon.

3. 3

   Cut up any large scallops. Add scallops to skillet. Cook for 2-5 minute or until opaque; remove with slotted spoon.

4. 4

   Add onion to skillet and cook until tender.

5. 5

   Finely chop shrimp and scallop; place in a large mixing bowl.

6. 6

   Add cottage cheese or ricotta cheese, cream cheese, crab meat, pepper, salt and the cooked onion. Mix well.

7. 7

   Fill pasta shells with seafood mixture. Arrange shells in a greased 3 quart rectangular baking dish.

8. 8

   Stir together soup, broth and sherry or substitute more broth for sherry; pour over stuffed shells.

9. 9

   Bake 40-45 minute or until hot.