Seafood-Stuffed Shells - cooking recipe

Ingredients

16 jumbo pasta shells, cooked
1/2 lb shrimp, already cooked
1 tablespoon garlic, minced
3 tablespoons butter
1 lb scallops
1/2 cup onion, chopped
1 (15 ounce) container ricotta cheese or (15 ounce) container cottage cheese, works just as good
1 (8 ounce) package cream cheese, softened
1 (6 ounce) can crabmeat, drained, flaked
1/4 teaspoon black pepper
1/4 teaspoon salt
2 (10 1/2 ounce) cans cream of shrimp soup
1 1/4 cups chicken broth
1/4 cup dry sherry or 1/4 cup chicken broth

Preparation

Preheat oven to 375.
In large skillet cook shrimp and garlic in hot butter 2-3 minute Remove shrimp from skillet with slotted spoon.
Cut up any large scallops. Add scallops to skillet. Cook for 2-5 minute or until opaque; remove with slotted spoon.
Add onion to skillet and cook until tender.
Finely chop shrimp and scallop; place in a large mixing bowl.
Add cottage cheese or ricotta cheese, cream cheese, crab meat, pepper, salt and the cooked onion. Mix well.
Fill pasta shells with seafood mixture. Arrange shells in a greased 3 quart rectangular baking dish.
Stir together soup, broth and sherry or substitute more broth for sherry; pour over stuffed shells.
Bake 40-45 minute or until hot.