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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
Cool Ice Cream Tips
They'll change the way you cook—er, churn
The coolest ice cream tips.
The zucchini spaghetti of Italy.
Savor the season.
Tennessee whiskey is the tops.
Orange you sweet.