Ingredients:

  • 24 Jumbo Pasta Shells (Conchiglioni), plus 2-3 spares
  • 1 tbsp Coarse Salt
  • 1 tbsp Olive Oil
  • 1/2 lb Medium Shrimp, peeled, deveined, and finely diced
  • 1/2 lb Cooked Lump Crabmeat (well-drained, check for shells)
  • 15 oz Whole Milk Ricotta Cheese (drained of excess liquid)
  • 4 oz Cream Cheese, softened
  • 1 cup Freshly Grated Parmesan Cheese (plus 1/4 cup for topping)
  • 1/4 cup Fresh Parsley, finely chopped
  • 1 large Egg, lightly beaten (for binding)
  • 1 tsp Lemon Zest
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • 4 tbsp Unsalted Butter
  • 1/4 cup All-Purpose Flour (plain flour)
  • 3 cups Whole Milk, warmed slightly
  • 1/2 cup Dry White Wine (e.g., Sauvignon Blanc or Pinot Grigio)
  • 2 large Cloves Garlic, minced
  • 1 tbsp Fresh Dill, finely chopped
  • 1 tbsp Fresh Lemon Juice
  • 1/2 tsp Kosher Salt (or to taste)
  • 1/4 tsp White Pepper (optional, for clean colour)

Instructions:

  1. Cook the Shells: Bring a large pot of salted water to a rolling boil. Add the shells and cook according to package directions, reducing the time by 2 minutes (al dente). Drain immediately and toss with 1 tbsp olive oil to prevent sticking. Set aside on a sheet pan to cool.
  2. Cook the Shrimp: Lightly sauté the diced shrimp in a pan with a drizzle of oil until just pink (about 2 minutes). Remove and allow to cool slightly. Cooking the shrimp first prevents the filling from becoming watery during baking.
  3. Prepare the Filling: In a large mixing bowl, combine the drained ricotta, softened cream cheese, beaten egg, lemon zest, salt, pepper, and garlic powder. Mix until smooth. Gently fold in the cooked shrimp, drained crabmeat, 1 cup of Parmesan, and the chopped parsley. Do not overmix.
  4. Make the Roux and Aromatics: Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes until smooth and lightly golden. Stir in the minced garlic and cook for 30 seconds until fragrant. Slowly whisk in the white wine until fully incorporated.
  5. Build the Sauce (Béchamel): Gradually whisk in the warmed milk. Bring the mixture to a gentle simmer, whisking occasionally, until the sauce thickens enough to coat the back of a spoon (about 5-7 minutes). Remove from heat.
  6. Finish the Sauce: Stir in the fresh lemon juice, chopped dill, salt, and white pepper. Taste and adjust seasoning as necessary.
  7. Assemble the Dish: Pour approximately 1/3 of the lemon-dill sauce evenly across the bottom of the prepared 9x13 inch baking dish. Use a small spoon or piping bag to generously fill each cooked pasta shell with the seafood mixture. Arrange the stuffed shells open-side up in the baking dish.
  8. Bake and Rest: Pour the remaining 2/3 of the sauce evenly over the shells, ensuring they are mostly covered. Sprinkle the reserved 1/4 cup of Parmesan cheese over the top. Cover tightly with foil and bake in a preheated oven at 375°F (190°C) for 20 minutes. Remove the foil and bake for an additional 5-10 minutes, or until the sauce is bubbly and the top is golden brown. Allow the dish to rest for 10 minutes before serving.