Pasta Shells with Surimi, Ricotta & Pesto Filling Pasta Shells with Surimi, Ricotta & Pesto Filling 7 Servings (21 pasta shells) Heat oil in a large pan over medium heat. Add onion and cook until translucent.  Add garlic and cook 1 additional minute. Add white wine and reduce until almost dry, remove from heat and set aside. Combine ricotta, pesto and 1 ½ cups Italian Cheese, reserving remaining ½ cup. Fold in onion mixture, surimi, season to taste, Stuff shells with mixture. Pour 1 ½ cups Alfredo Sauce in the bottom of 3–4-inch deep, ½ hotel pan. Place 20 filled shells on top of sauce and pour remaining sauce over shells. Cover with foil, bake in oven for 30 minutes. Remove foil and sprinkle with reserved cheese and broil at 450°F until tops are slightly browned.