Shrimp-Stuffed Pasta Shells

A touch of lemon zest and fresh garlic brightens up these shells stuffed with creamy ricotta and seafood, then simmered in marinara paste.

Cook pasta shells according to package directions. Drain; reserve.
In bowl, combine shrimp, ricotta, mozzarella, garlic, zest and pepper. Evenly divide shrimp mixture among shells.
Transfer sauce to pot; top with stuffed shells.
Over medium-high heat, bring sauce to boil; reduce heat to low. Cover; cook until shrimp filling is heated through, about 15 min. Serve sprinkled with chives.

Source

12 jumbo pasta shells

8 oz. frozen cooked peeled and deveined extra-small or salad shrimp thawed, coarsely chopped

1 c. ricotta cheese

1/2 c. shredded mozzarella cheese 2 oz.

1 clove garlic finely chopped

1 tsp. grated lemon zest

1 1/2 c. marinara pasta sauce from 24-oz. jar

2 tbsp. chopped chives

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