Ingredients
- Serves 8
- 2 cubs dry shell pasta or elbow
- 2 cups fat free 1/2 and 1/2)
- 4 ounces shredded fat free cheddar cheese
- 4 ounces white cheddar cheese (I used kerrygold)
- 4 ounces fat free cream cheese
- 6 ounces fresh grated parmesan cheese
- 4 ounces shredded gruyere or gouda cheese
- 1/2 lb scallops sliced and 1/2 lb peeled deveined prawns chopped
- 1/2 cup breadcrumbs
- 2 garlic cloves, minced
- 1 shallot, minced
- 1 tablespoon olive oil
- 1 dash salt
- 1 dash pepper
Preparation
Step 1
Directions
Bring salted water to boil and add noodles. Cook 8 - 10 minutes (do not overcook). Drain pasta and set aside.
In a large non stick pan, heat olive oil, add shallots and garlic. Saute. Add shrimps and scallops and cook until opaque. Remove and set aside.
In same non stick pan add cheddar cheeses, 4 oz. parmesan cheese, cream cheese and Gruyere cheeses. Heat until partially melted together.
Gradually add half and half, stirring until smooth.
Add shrimp scallop mixture, pasta and then cheese sauce, salt and pepper. Mix well.
Spray 9x13 casserole dish. Pour mixture into dish. Sprinkle with remaining parmesan cheese and top with breadcrumbs.
Bake at 350°F for 6-8 minutes until breadcrumbs are golden brown.
Note if making ahead of time, preheat ove to 400 and cover casserole. Once preheated turn back to 350 and heat up in oven covered for about 30minutes or until hot. Remove cover and bake additional 10 minutes to bread crumbs are golden and dish is bubbly.