Real Recipes From Real Home Cooks ®

4 cheese seafood & garlic alfredo shells

(1 rating)
Recipe by
Dawn Whitted
Spearfish, SD

Cheesy rich & creamy describes this dish. This recipe is fancy enough for company in my opinion. Add a crusty loaf of garlic bread & a green salad for a wonderful meal that is sure to please most appetites.

(1 rating)
yield 6 +
prep time 30 Min
cook time 40 Min
method Bake

Ingredients For 4 cheese seafood & garlic alfredo shells

  • 1/2 box
    large shell pasta, cook according to instructions al dente
  • 1 c
    ricotta cheese
  • 1 c
    cottage cheese, low fat
  • 1 c
    mozzarella cheese, low-fat
  • 1 c
    parmesan cheese or italian cheese blend
  • 2
    green onions, finely minced
  • 1/2 lg
    red bell pepper, finely minced
  • 1 lg
    carrot, shredded
  • 1 c
    spinach, fresh (loosely packed, stems picked & chopped)
  • 1 lg
    garlic clove, finely minced
  • 1 tsp
    garlic powder
  • 1 tsp
    onion powder
  • 1 tsp
    italian seasoning
  • 1 pinch
    red pepper flake, **optional**
  • 1-2 pinch
    salt and pepper, to taste
  • 1 lg
  • 8 oz
    immitation crab or other seafood, finely chopped
  • 1/2 stick
    butter, unsalted
  • 2 clove
    garlic, minced
  • 2 Tbsp
  • 1 c
    heavy cream
  • 1/3 stick
    cream cheese
  • 1/2 c
    parmesan or italian cheese blend, shredded
  • 1/8 tsp
    onion powder
  • 1/4 tsp
    nutmeg, ground
  • 1-2 pinch
    salt and pepper

How To Make 4 cheese seafood & garlic alfredo shells

  • 1
    Cook pasta al dente according to package instructions & drain. Set aside to fill later.
  • 2
    For the filling: Combine all of the cheeses in a large mixing bowl. Finely mince & grate all veggies and add into the cheeses.
  • 3
    Add all of the herbs & spices to the veggies & cheese.
  • 4
    Wisk egg in a smaller bowl & add into filling. Combine well & set aside.
  • 5
    The Sauce: In large skillet melt butter on low heat to avoid scorching and add garlic saute for about a minute. Make a roux by adding flour, saute for 2-3 minutes.
  • 6
    Slowly add the cream wisking gently. Bring to a slight simmer for a few minutes to begin thickening the sauce. Melt the cream cheese into this mixture and add the shredded parmesean cheese getly stirring. If this thickens too much thin it down with a splash of milk.
  • 7
    Season with onion powder, nutmeg, salt & pepper according to your taste. Shut off the heat.
  • 8
    Spray 9x13 casserole dish with non-stick cooking spray and spread 2T of sauce over the bottom of dish. Fill each shell with cheesy seafood mixture and place in casserole dish. Top the filled shells with garlic alfredo sauce & a bit more shredded cheese.
  • 9
    Cover with foil & bake @ 350 degrees for 30-40 minutes removing the foil for the last 10 minutes of baking time. Cheese topping should be melted hot & bubbly. *Serve with garlic bread & a salad