Name: Shrimp Stuffed Pasta Shells
Ingredients: 20 jumbo pasta shells; 3/4 pound shrimp, cooked; 1 cup ricotta cheese; 8 ounce cream cheese, at room temperature; 1 cup gorgonzola cheese, crumbled; 1/2 cup pecans, chopped; 2/3 cup fresh parsley, chopped; 1 teaspoon orange zest, grated; 1/2 cup grated parmesan cheese; 24 ounce pasta sauce

Shrimp Stuffed Pasta Shells

Ingredients

20 jumbo pasta shells
3/4 pound shrimp, cooked
1 cup ricotta cheese
8 ounces cream cheese, at room temperature
1 cup gorgonzola cheese, crumbled
1/2 cup pecans, chopped
2/3 cup fresh parsley, chopped
1 teaspoon orange zest, grated
1/2 cup grated parmesan cheese
24 ounces pasta sauce

Instructions

Bring large stock pot of water to a boil. Add 2 teaspoons salt to season pasta shells. Cook for 10 minutes, drain in a colander and let cool down for at least 10 minutes. While pasta shells are cooling preheat the oven to 350\xbaF and make the stuffing. With a fork, whip the ricotta, cream and gorgonzola cheeses until smooth. Blend in the pecans, parsley, orange zest and shrimp. Stuff the jumbo shells and lay in a casserole dish. Do not stack shells on top of each other. Spoon pasta sauce over top of shells and sprinkle with Parmesan cheese. Bake 15-20 minutes and serve immediately. NOTES : This would be nice with a garlicky bechamel sauce, rather than a tomato-based sauce.