6 Serves
50 Mins
Bring a large pot of salted water to a boil. Add the pasta shells and cook until al dente. Drain the shells and lay them out individually on a lightly oiled baking sheet to prevent sticking.
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Vitamin E
1 mg / 15 mgVitamin K
25 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
88 µg / 400 µgCalcium
565 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
51 mg / 420 mgPhosphorus
545 mg / 1,250 mgPotassium
422 mg / 4,700 mgSodium
1750 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
49 µg / 55 µgFiber
2 g / 28 gSugar
5 g / 50 gSaturated Fat
16 g / 20 gCholesterol
269 mg / 300 mgCaffeine
0 mgNet Carbs
37 gAlcohol
0 g
In a medium saucepan over medium heat, melt the butter. Add minced garlic and a portion of the lemon zest, sautéing for 2 minutes until fragrant. Whisk in the flour and cook for 2 minutes to create a roux.
Gradually whisk in the warmed half and half, stirring constantly until the béchamel sauce thickens and becomes smooth. Remove from heat and stir in salt, black pepper, and nutmeg.
In a large mixing bowl, combine the ricotta cheese, parmesan cheese, egg yolk, basil, seafood, remaining lemon zest, salt, and black pepper. Mix thoroughly until well combined.
Fill each cooked pasta shell with approximately one tablespoon of the ricotta mixture. Arrange the stuffed shells in a 9x13 baking dish with the open side facing upward.
Pour the prepared béchamel sauce evenly over the shells. Sprinkle the top with the remaining parmesan cheese and shredded mozzarella cheese. Bake in a preheated oven until the sauce is bubbly and the top is golden brown.
12
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