Seafood Stuffed Italian Shells:

Chef Notes:
If you want to simplify this recipe, you can omit the sauce and top the shells before baking with prepared marinara sauce or simply olive oil and grated Asiago cheese. Parmesan or Romano are fine too. Garnish with strips of basil and sun dried tomatoes.
Serves 4 as a main dish , or 6 – 8 as an appetizer.

Ingredients:

14 large pasta shells (jumbo shells) cooked according to package directions

Filling: 8 oz package Shining Ocean surimi seafood, chopped
1 cup ricotta cheese
2 tsp minced garlic (2-4 cloves)
2 Tbsp sun dried tomatoes minced
2 Tbsp fresh basil leaves minced (or Italian flat leaf parsley)

Sauce: ( Optional)
1/3 cup white wine
1 cup clam juice (or broth)
½ cup heavy cream (or half and half)
1 Tbsp butter
2 oz Asiago cheese grated

Directions:
Mix filling ingredients and chill.
To make sauce add clam juice and wine to sauce pot and reduce by one third over medium heat. Reduce the heat to medium low and add the cream and butter for 5 minutes. Add the cheese and the sauce is ready.

Stuff cooked pasta shells with prepared mixture. Place shells in baking dish, pour sauce over and bake at F 325 for about 25 minutes. Remove from the oven and garnish.