Shrimp Stuffed Shells

Hello All!  Hope the week is treating you well.  It's moving right along for me.  Quick note today because it's my day off and I have life to live! :D.  I found today's recipe in the Cooking Light Weekly Meal Planner magazine.  Love the recipe and the magazine.  You should check them both out.  This turned out amazing!  Look for yourself...............

See, I told you!  And it tastes amazing.  I found myself fussing while making the recipe because I really hadn't read it all the way through, which is a huge no no of recipe using!  LOL  Don't do it!  Trust me!  Be prepared.  Anywho, it seemed a little more complicated than I first thought, but after I tasted it my Dad asked if it was worth it and I told him absolutely!  And of course he agreed, lol.  So give it shot, I personally will be making it for company the next time some one comes through!  Have a great day all, see you on Saturday!

Oh yeah, the shrimp go into the pasta shells raw to prevent them from over cooking while the pasta bakes.

Shrimp Stuffed Shells

20 uncooked jumbo pasta shells (about 8 ounces)

1 1/2 Tablespoons olive oil

1/2 Cup chopped shallots

2 Tablespoons minced garlic (about 6 cloves)

4 ounces 1/3-less-fat cream cheese (about 1/2 Cup)

1/4 Cup 2% reduced-fat milk

1/4 teaspoon ground red pepper

1/3 Cup chopped fresh basil

1 pound medium shrimp, peeled, deveined and coarsely chopped

1 Tablespoon potato starch (I used corn starch)

Cooking spray

3 Cups lower-sodium marinara sauce (such as Dell'Amore), divided (I used Newman's Own)

1 1/2 ounces grated fresh Parmigiano-Reggiano cheese (about 1/3 Cup)

Preheat oven to 400°.

Cook pasta 7 minutes or until almost al dente, omitting salt and fat.  Drain well.

Heat a medium skillet over medium heat.  Add oil to pan; swirl to coat.  Add shallots; cook 4 minutes, stirring occasionally.  Add garlic; cook 1 minute, stirring constantly.  Add cream cheese, milk, and pepper; cook until cheese melts, stirring until smooth.  remove from heat.  Stir in basil.  Place shrimp in a bowl.  Sprinkle with potato starch; toss well to coat.  Add cream cheese mixture to shrimp; toss well.

Divide shrimp mixture evenly among pasta shells.  Coat a 13 x 9 inch glass or ceramic baking dish with cooking spray; spread 1 Cup marinara over bottom of dish.  Arrange shells in prepared dish; top with remaining 2 Cups marinara.  Sprinkle shells evenly with Parmigiano-Reggiano cheese.  Bake at 400° for 30 minutes or until shrimp is done.

You're gonna love it! Mmmmmmmmmmm