Shrimp Casserole

This shrimp casserole dish takes a little while to get ready, but it is well worth the wait! It tastes delicious and freezes well, so it's the perfect dish to make ahead of time for a party or potluck dinner.

Course Main Course

Cuisine Italian

Prep Time 30

Cook Time 1

Total Time 1 30

Servings servings

Calories 262kcal

Author Wanda Simone

Equipment

Electric mixer and bowl
Large pot
Medium pot
9" x 13" baking pan

Ingredients

4 oz cream cheese
⅔ cup sour cream
2 Tablespoons olive oil
1 large onion
2 garlic cloves minced
1 teaspoon dried parsley
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon salt
¼ teaspoon black pepper
1 28-oz can diced tomatoes
1 14-oz can tomato sauce
2 pounds shrimp peeled and de-veined
2 ½ cups Ziti pasta
1 cup shredded mozzarella cheese
½ cup freshly grated Parmesan cheese

Instructions

Heat the oven to 350ºF.
In the mixer, combine the cream cheese and sour cream. Set aside.
In the large saucepan, heat the olive oil over medium heat.
Add the onions and garlic and saute until softened, about 5 minutes.
Mix in the parsley, basil, oregano, thyme, salt and pepper
Add the canned tomatoes and tomato sauce.
Bring to a boil, then reduce heat and simmer for 15 minutes.
Meanwhile, boil some water in the medium-sized pot.
Cook the pasta for 8 minutes, or until al dente.
Drain and set aside.
Once the tomato sauce has finished simmering, add the shrimp.
Cook for about 5 minutes until the shrimp has turned pink.
Add the pasta to the tomato sauce and shrimp mixture.
Spread half of the tomato sauce mixture in the bottom of the 13" x 9" baking dish.
Spread the cream cheese mixture on top of the tomato sauce.
Spread the other half of the tomato sauce mixture over the cream cheese layer.
Sprinkle the mozzarella and Parmesan cheese over the top.
Cover with foil.
Bake for an hour, removing the foil for the last 15 minutes.

Notes

To make ahead of time, make the casserole up to the point of baking it. Then wrap it in saran wrap and store in the refrigerator for a day or two. Take it out 30 minutes before baking to let it warm to room temperature.
This casserole can also be frozen for up to 3 months. After you have put it together in the 9" x 13" baking pan, but before you have baked it, wrap it in saran wrap and put it in the freezer. To serve later, take it out of the freezer and let it thaw for a few hours. Then bake as in the directions above.

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