Award-winning chef. Successful restaurateur. Iron Chef judge. Social media star. Donatella Arpaia has done it all. Still her favorite thing to do is working in the kitchen, creating inspiring dishes using the freshest, most authentic ingredients—including Galbani® cheese. Explore her latest menu ideas and learn tricks of the trade from this inspirational entrepreneur.

Galbani® Seafood Stuffed Shells

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INGREDIENTS

Stuffed Shells

24 Dry jumbo pasta shells
2–3 Egg yolks
2 ½ cups Galbani Whole Milk Ricotta
1 cup Galbani Parmesan
2 tbsp. Parsley, finely chopped (divided)
1 tbsp. Tarragon, finely chopped
1 lb. Shrimp, peeled, deveined, tails  removed and roughly chopped
1 lb. Lobster meat, chopped
1 tbsp. Thyme, finely chopped, for garnish
  Kosher salt and freshly ground black pepper to taste

Cheese Sauce

6 tbsp. Butter
2 Medium garlic cloves, minced
1 ½ cups Heavy whipping cream
1 tbsp. All-purpose flour
12 oz. Galbani Bel Paese, cut into cubes
1 tsp. Smoked paprika
  Kosher salt and white pepper to taste

 

METHOD

Stuffed Shells

  1. Cook pasta shells and remove from boiling water one minute before required package directions. Rinse with cold water, drain again.

  2. Preheat oven to 350 degrees.

  3. In a clean bowl, combine egg yolks, Ricotta, Parmesan, one tbsp. parsley, and tarragon. Mix well and set aside.

  4. Clean and pat dry shrimp and lobster. Heat oil in large skillet over medium-high heat. Add shrimp and lobster to skillet, and lightly season with kosher salt and freshly ground black pepper. Cook for just a couple of minutes and remove from heat. Set aside to cool thoroughly.

  5. Gently fold cooled shrimp and lobster into Ricotta mixture.

  6. Spoon Ricotta and seafood mixture into each shell.

Cheese Sauce

  1. Melt butter in skillet over medium low heat. Add garlic, and cook for a couple minutes, being careful that garlic doesn’t turn color.

  2. Add heavy whipping cream and 1 tbsp. of all-purpose flour. Simmer for about 4 minutes while stirring continuously.

  3. Add Bel Paese and continue to stir until cheese is completely melted. Season with kosher salt and white pepper.

  4. Set aside 2 tbsp. of cheese sauce and stir in paprika for a pink-colored garnish.

Assembly

  1. Pour half of Bel Paese cheese sauce into an ungreased baking dish.

  2. Arrange stuffed shells on top of sauce. Spoon some more sauce over each shell.

  3. Cover dish with foil and bake for 20 minutes.

  4. Remove foil and change oven from “bake” to “broil.” Broil uncovered on high for 3 minutes.

  5. Remove from oven and assemble on serving plates. Garnish with lobster tails, sprinkle thyme and remaining parsley, and add pink sauce for color.

 

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