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Author Notes: I love cioppino. I love pasta (baked or otherwise). So, I combined them. Yum. —aargersi
- 1 slice sourdough bread
- 2 tablespoons butter
- 1 large clove garlic
- 8 jumbo pasta shells (the stuffing kind)
- 1/2 cup marinara sauce plus a bit extra for the baking dish
- 1 tablespoon creme fraiche
- 1 teaspoon orange zest
- 1 large basil leaf, chopped
- 1 tablespoon Italian parsley, chopped
- a pinch of crushed red pepper (optional)
- 8 bay scallops
- 8 small shrimp, peeled and cleaned
- 1/4 cup lump crab meat
- a squeeze of lemon
- a squeeze of orange
- Boil the pasta shells to al dente according to the directions.
- Meanwhile make the breadcrumbs. Whiz the bread in the processor until it is a coarse crumb. Saute over medium heat with the butter and garlic until just crisp.
- Preheat the oven to 375. Mix together the 1/2 cup marinara, creme fraiche, basil, parsley and orange zest. Add the red pepper if you opt in for spice.
- Put a little marinara in the bottom of your baking dish. Fill each shell with a spoon full of the mixture above, a bay scallop, a shrimp, and about a teaspoon of crab meat.
- Arrange the shells in the baking dish, then sprinkle the breadcrumb over top. Squeeze a bit of lemon over and bake until the seafood is done (about 20 minutes).
- Squeeze a bit of orange over and serve!
- This recipe was entered in the contest for Your Best Recipe for the Shore
- This recipe was entered in the contest for Your Best Seafood Pasta
- This recipe was entered in the contest for Your Best Baked Pasta
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