I found this recipe in a copy of Tide Magazine a couple of months ago and tore it out to save for a later date. I finally had a chance to cook this a few nights ago and it came out great. The original recipe called for trout fillets but I caught a few redfish on Sunday and decided to substitute them in. The recipe came out great and was very easy to make. The taste of fish is not too strong and they served as a great side dish to go along with the Spicy Sautéed Redfish I prepared. I couldn’t find any fresh basil so I used 1 tbsp of dried basil in the fish/cheese mixture and then only a 1/2 tbsp to top with at the end. The recipe shown makes 8-10 servings so you may want to cut it in half or there will be a lot of leftovers. I brought a whole baking dish full of them to work the next day to share with the other teachers in my hall. These would make a great side dish for something a little different during Thanksgiving and/or Christmas dinner.
1 Large Package of Jumbo Shells
1 tbsp Olive Oil
4 Medium Redfish or Trout Fillets
1 Cup of Yellow Onion, Diced
3 Cloves of Garlic, Minced
1 tbsp Worcestershire Sauce
1 Egg, Slightly Beaten
1 15 oz Container Ricotta Cheese
1 Cup of Grated Parmesan
1 Cup of Shredded Mozzarella
1/4 Cup of Chopped Fresh Basil or 1 tbsp dried basil
Salt and Pepper
2 24 oz Jars of Marinara Sauce
2 Cups of Shredded Mozzarella for Topping
1/2 Cups of Fresh Chopped Basil for Toppings or 1/2 tbsp dried basil
2 Greased 9″x13″ Baking Dishes
Cook pasta shells according to package directions, slightly under-cooking them. Drain, rinse, with cold water, and set aside.
Combine the fillets, onion, garlic, worcestershire, 1/2 teaspoon salt and 1/2 teaspoon pepper in a large non-stick sauté pan over medium heat. Cook and stir, breaking fillets apart until fish is cooked through completely. Transfer to large mixing bowl and let cool slightly.
To bowl of fish mixture add the egg, ricotta, parmesan, mozzarella, 1/4 cup chopped basil, 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir to combine.
Preheat the oven to 375 degrees F.
Pour half of one jar of marinara into one baking dish and the other half of the jar into the other. In each dish, spread sauce into an even layer, covering the bottoms completely.
Stuff each shell with about 1/4 cup of the fish and cheese mixture and arrange in the baking dishes, open side up.
Spoon one half of the second jar of marinara over the shells in one baking dish and spoon the remaining half jar of marinara over the other dish of shells.
Top with additional 2 cups of shredded mozzarella and bake for 30-40 minutes. Remove from oven and sprinkle with additional 1/2 cup chopped fresh basil.