INGREDIENTS
1 cup grated mozzarella cheese
1 cup ricotta cheese
2 eggs, beaten
1/4 tsp. garlic powder
1/2 tsp. salt
1 cup crab meat
1 cup diced shrimp
1/2 cup shredded asiago cheese
1/2 cup shredded parmesan cheese
Sauce:
1 cup heavy cream
1/2 cup milk
2 TBSP butter (do not substitute)
3 garlic cloves
1/2 tsp. salt
1/2 cup grated parmesan cheese
1/2 cup asiago cheese, grated
Juice of 1/2 lemon
1 tsp. grated lemon rind
1/2 cup water
1 TBSP cornstarch
Pasta:
16 to 20 large pasta shells
1 tsp. salt
DIRECTIONS
Preheat oven to 350-degrees.
Boil giant pasta shells in salted water until they are pliable but not quite completely cooked.
While shells are cooking, melt butter in skillet.
Add garlic and saute for 3 minutes.
Add the cream, milk, salt, and lemon zest. Bring to a boil.
Turn heat to low.
Wait 2 to 3 minutes and add cheeses.
When cheese has melted, add the lemon juice.
Stir over medium heat for 2 to 3 minutes.
Make a slurry of water and cornstarch, mixing it well.
Add to the sauce and continue cooking until it thickens nicely. Be sure to keep an eye on it, and to stir it, because it will thicken quickly. Don't overcook it or you will have a paste.
Drain pasta shells and run under cold water until you can handle them.
Stuff with the cheese and seafood mixture.
Cover with sauce and bake for 30 minutes.
Serve.
