Ingredients
30 uncooked jumbo pasta shells1/2 pound bay scallops2 teaspoons butter2 large eggs2 cups cream-style cottage cheese1 carton (15 ounces) ricotta cheese1/2 teaspoon ground nutmeg1/4 teaspoon pepper1 can (6 ounces) lump crabmeat, drained3/4 pound cooked small shrimp, peeled and deveined1 jar (15 ounces) Alfredo sauce
Preparation
Cook pasta shells according to package directions. Preheat oven to 350°.
Meanwhile, in a small skillet over medium heat, cook scallops in butter until opaque, 1-2 minutes. Transfer to a large bowl.
Place 1 egg and half the cottage cheese, ricotta, nutmeg and pepper in a blender; cover and process until smooth. Add to scallops. Repeat with remaining egg, cottage cheese, ricotta, nutmeg and pepper. Add to scallops. Stir in crab and shrimp.
Stuff cooked pasta shells with seafood mixture. Place in a greased 13x9-in. baking dish; top with Alfredo sauce. Cover and bake until bubbly, 30-35 minutes.
