Seafood Stuffed Shells
This seafood stuffed shells recipe is a luxurious and flavorful dish featuring jumbo pasta shells filled with a creamy seafood mixture, baked in a rich, cheesy sauce. Packed with shrimp, crab, and ricotta cheese, it’s an indulgent yet easy-to-make meal that’s perfect for special occasions or a comforting dinner.
Ingredients
For the Shells & Filling:
20 jumbo pasta shells
1 cup ricotta cheese
½ cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 cup cooked shrimp, chopped
1 cup lump crab meat (or imitation crab)
1 egg, beaten
2 tbsp cream cheese, softened
2 tbsp fresh parsley, chopped
1 tsp lemon juice
½ tsp garlic powder
½ tsp onion powder
¼ tsp salt
¼ tsp black pepper
For the Sauce:
2 tbsp olive oil
2 cloves garlic, minced
1 cup heavy cream
½ cup chicken or seafood broth
½ cup grated Parmesan cheese
½ tsp Italian seasoning
¼ tsp red pepper flakes (optional)
¼ tsp salt
¼ tsp black pepper
For Topping:
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 tbsp fresh parsley, chopped
Instructions
1. Cook the Pasta Shells:
Bring a large pot of salted water to a boil.
Cook the jumbo shells until al dente (about 8-10 minutes).
Drain, rinse with cold water, and set aside.
2. Prepare the Filling:
In a bowl, mix ricotta, mozzarella, Parmesan, shrimp, crab, egg, cream cheese, parsley, lemon juice, garlic powder, onion powder, salt, and black pepper.
Stir until well combined and creamy.
3. Make the Sauce:
In a saucepan over medium heat, melt butter and saute garlic for 30 seconds.
Add heavy cream and broth, stirring continuously.
Mix in Parmesan cheese, Italian seasoning, red pepper flakes, salt, and black pepper.
Simmer for 5 minutes, stirring occasionally, until slightly thickened.
4. Assemble the Dish:
Preheat oven to 375°F (190°C).
Spread a thin layer of the sauce in a greased baking dish.
Stuff each pasta shell with the seafood filling and arrange in the dish.
Pour the remaining sauce over the shells.
Sprinkle with mozzarella and Parmesan cheese.
5. Bake & Serve:
Cover with foil and bake for 20 minutes.
Remove foil and bake uncovered for 10 more minutes, until bubbly and golden.
Garnish with fresh parsley and serve warm.
Nutritional Information
Calories: ~480
Protein: ~35g
Carbohydrates: ~38g
Fats: ~22g
Fiber: ~2g
Sodium: ~750mg
Notes & Tips:
Seafood Options: Use scallops, lobster, or salmon for variety.
Lighter Option: Substitute half-and-half for heavy cream.
Make-Ahead: Assemble the dish a day in advance and refrigerate before baking.
Storage: Store leftovers in the fridge for 3 days or freeze for later.
This seafood stuffed shells dish is creamy, cheesy, and packed with flavor!