The Anti-Inflammatory Seafood Stuffed Shells have rich and nourishing flavors. We prepare these stuffed shells with jumbo pasta shells, shrimp, salmon, crab meat, olive oil, garlic, onion, spinach, cherry tomatoes, turmeric, oregano, black pepper, lemon juice, and creamy Greek yogurt with a touch of ricotta for extra smoothness. There are approximately 420 calories and 32 grams of protein in these stuffed shells. We make these stuffed shells in about fifty-five minutes. The Anti-Inflammatory Seafood Stuffed Shells are ideal for clean eating meal plans, Mediterranean diets, protein-rich dinners, and wholesome family meals without processed ingredients. For later use, we can store this dish in the refrigerator for just three days or freeze it before baking for longer than two months. You can serve these stuffed shells with Greek salad, lemon arugula salad, garlic roasted potatoes, steamed broccoli, or herb quinoa pilaf.
STATS:
- Cuisine: Mediterranean
- Prep Duration: 25 minutes
- Caloric Content: 420 kcal
- Diet: Anti-Inflammatory
- Course: Main Course
- Cook time: 30 minutes
- Portion size: 4 stuffed shells
- Cooking mode: Oven
- Total servings: 5
- Difficulty level: Medium
- Total time: 55 minutes
TOOLS:
- Large pot
- Wooden spoon
- Large skillet
- Chopping board
- Vessels
- Baking dish
- Whisk
- Knife
INGREDIENTS:
- 24 jumbo pasta shells
- 1 cup shrimp
- 1 cup salmon
- ¾ cup lump crab meat
- 2 tablespoons olive oil
- 4 pieces of garlic
- 1 small onion
- 2 cups spinach
- 1 cup cherry tomatoes
- 1 teaspoon turmeric powder
- 1 teaspoon oregano
- ½ teaspoon black pepper
- ½ teaspoon chili flakes
- 1 cup Greek yogurt
- ½ cup ricotta cheese
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- ½ cup Parmesan cheese
- Salt
INGREDIENT NOTES AND THEIR SUBSTITUTIONS:
SEAFOOD MIX:
- We have to utilize the seafood mix, as it will provide rich omega-3 fatty acids and help reduce inflammation. As a replacement, you can use tuna, cod, or chicken for a non-seafood option.
JUMBO PASTA SHELLS:
- Use jumbo pasta shells, which will hold the filling perfectly and create structure. You can swap them with conchiglie, cannelloni, or zucchini boats.
GREEK YOGURT:
- We use Greek yogurt, which will give a creamy texture and add protein without heavy cream. As further options, use coconut yogurt or cashew cream.
TURMERIC:
- Utilize turmeric to provide strong anti-inflammatory benefits and warm flavor. You can switch it with curry powder or saffron for variation.
SPINACH:
- We use spinach, which will add fiber, iron, and antioxidants. It can be replaced with kale, Swiss chard, or arugula.
OLIVE OIL:
- Use olive oil, which will deliver healthy fats and support anti-inflammatory benefits. Utilize avocado oil as another choice.
INSTRUCTIONS:
- Jumbo shells should be boiled till al dente in salted water.
- Strain them out and put them aside.
- Gently cook the onions with heated olive oil in a pan till they are tender.
- Include the crab meat, shrimp, garlic, and salmon, and cook for almost three minutes.
- Whisk in the chili flakes, spinach, pepper, tomatoes, oregano, and turmeric.
- Cook them till the spinach wilts perfectly.
- Bring it out of the flame and gently cool the mixture.
- Perfectly whisk the seafood mixture with lemon zest, Greek yogurt, lemon juice, and ricotta in a dish.
- Warm the empty oven to 180°Celcius.
- We stuff all the pasta shells with seafood filling.
- Distribute olive oil and a thin layer of tomato in a dish.
- Equally set all the shells and garnish their surface with Parmesan cheese
- Bake till their texture becomes bubbly and golden, for about twenty-five minutes.
- Cool these stuffed shells for almost five minutes and then serve them.
TIPS:
- Use fresh seafood, which delivers a perfect texture and flavor.
- Avoid cooking the pasta shells too much, so they will remain firm.
- Include an additional lemon to get a brighter anti-inflammatory boost.
- Before adding yogurt, perfectly cool the seafood mixture to prevent curdling.
SERVING SUGGESTIONS:
LIGHT SIDES:
- Greek salad
- Cucumber yogurt salad
- Lemon arugula salad
- Tomato basil salad
- Fennel citrus slaw
WARM SIDES:
- Garlic-roasted potatoes
- Herb quinoa pilaf
- Steamed jasmine rice
- Roasted zucchini medley
- Olive oil couscous
STORAGE INFORMATION:
FRIDGE:
- Store these filled shells for nearly three days in a tight box.
FREEZER:
- Store these unbaked stuffed shells for longer than 60 days.
FAQs:
Will we prepare these stuffed shells dairy-free?
- Yes, you can omit the Parmesan cheese and utilize coconut yogurt.
Could we utilize frozen seafood?
- Yes, you can use frozen seafood, although defrost it, strain out any additional water content, and then cook it.
Could we get these filled shells ready sooner?
- It is possible to build the shells ahead of time, chill them for nearly a full day, and then bake them.
Are these stuffed shells perfect for kids?
- Yes, children can eat these stuffed shells, although decrease the amount of chili flakes.
NUTRITIONAL INFORMATION:
Fats: 18 g
Caloric Content: 420 kcal
Proteins: 32 g
Sodium: 480 mg
Portion Size: 4 stuffed shells
Net carbs: 38 g
Total carbs: 42 g
Fiber: 4 g
Sugar: 5 g
