Campanelle with Shrimp & Mushrooms in White Wine Cream Sauce

Campanelle with Shrimp & Mushrooms in White Wine Cream Sauce

Earthy, delightful mushrooms are front and center in this seafood dish.  It’s hearty and deliciously interesting and affirms once again that mushrooms, seafood and pasta are great companions. The addition of a dry white wine to the sauce makes this indulgent dish too good to stick to one serving!

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Chicken and Shrimp Stuffed Shells

Hello Lovely,

File this recipe under fancy dinner date ideas to impress your lover with! Also file this under, I've had this recipe sitting around since August and I'm only just remembering to share it! I remember it like it was yesterday. It was a Sunday morning, I had just come from church and I had to figure out what we were going to eat for dinner. I had the whole day to prepare something because my boyfriend didn't get off work until 6 but trust me, this is not one of those recipes that will keep you in the kitchen all day!

I made this recipe with some leftover ingredients we had, but still had to go to the food store for more shrimp (you could never have too much shrimp). Just because I was on vacation was no excuse for me to slack off in the kitchen. You know what they say, if you want something done right, do it yourself. I paired this with a glass of wine, and everything was complete! You can't really complain about a dish that covers all food groups. You've got your carbs, your meats, dairy (cheese) and of course veggies! I even used the spicy tomato sauce just for him even though tomato sauce and anything spicy are the worst things for me. He was a little ashamed to admit that he couldn't even finish his plate because it was so filling. He loved it so file this one under boyfriend approved! So if you're looking for a recipe to impress your sweetie with, keep on reading.




§  1 12 oz. box Jumbo Pasta Shells

§  15 oz. Ricotta Cheese

§  8 oz. Parmesan Cheese, Grated, Divided

§  1/2 cup Grated Romano Cheese

§  2 Tablespoons Minced Parsley

§  Salt And Pepper, to taste

§  2 Tablespoons Olive Oil

§  1 jar tomato sauce

§  2 lbs. cooked chicken breasts, chopped in small pieces

§  2 cups cooked shrimp

§  2 cups cooked mixed vegetables (I used a broccoli and carrot mix)





Cook pasta shells for half the cooking time; make sure not to overcook. Drain and rinse in cool water. Set aside.

In a separate bowl, mix ricotta, half the Parmesan, Romano, salt and pepper, and 2 tablespoons parsley. Stir until combined. Add half of the chicken and shrimp, to the cheese mix.

To assemble, coat the bottom of a baking dish with sauce. Fill each half-cooked shell with the cheese mixture. Place face down on the sauce. Top with vegetables and a little more chicken and shrimp. Repeat with shells until cheese mixture is gone. Top shells with remaining sauce. Sprinkle on extra Parmesan. 

Bake at 350 degrees for 25 minutes, or until hot and bubbly.

They don't call these babies STUFFED shells for nothing! Enjoy!

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