Shrimp Stuffed Pasta Shells
16-20 jumbo pasta shells
3/4 pound shrimp, cooked
1 cup ricotta cheese
8 ounces cream cheese, softened to room temperature
1cup gorgonzola cheese, crumbled
1/2 cup pecan pieces
2/3 cup parsley, chopped
1 teaspoon grated orange zest
1/2 cup grated Parmesan cheese
1-24 ounce jar of favorite pasta sauce
Bring large stock pot of water to a boil. Add 2 teaspoons salt to season pasta shells. Cook for 10 minutes, drain in a colander and let cool down for at least 10 minutes.
While pasta shells are cooling preheat the oven to 350ºF and make the stuffing. With a fork, whip the ricotta, cream and gorgonzola cheeses until smooth. Blend in the pecans, parsley, orange zest and shrimp. Stuff the jumbo shells and lay in a casserole dish. Do not stack shells on top of each other. Spoon pasta sauce over top of shells and sprinkle with Parmesan cheese. Bake 15-20 minutes and serve immediately.