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Seafood Stuffed Shells

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Seafood stuffed shells are a decadent and flavorful dish that’s perfect for a special dinner or a hearty family meal. Tender pasta shells are filled with a creamy seafood mixture, topped with marinara or Alfredo sauce, and baked to perfection. This dish combines the richness of seafood with the comfort of baked pasta for an unforgettable meal.

Why You’ll Love This Recipe

  • Elegant and Delicious: A restaurant-quality dish you can make at home.
  • Rich and Creamy: Filled with a luscious blend of seafood, cheese, and seasonings.
  • Make-Ahead Friendly: Perfect for meal prep or entertaining guests.
  • Customizable: Use your favorite seafood or mix it up with different sauces.
  • Comfort Food with a Twist: Combines the coziness of pasta with the sophistication of seafood.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Jumbo pasta shells
  • Seafood mix (crab meat, shrimp, scallops, or lobster)
  • Ricotta cheese
  • Cream cheese, softened
  • Parmesan cheese, grated
  • Mozzarella cheese, shredded
  • Garlic, minced
  • Lemon juice
  • Italian seasoning
  • Marinara sauce or Alfredo sauce
  • Fresh parsley, chopped (for garnish)
  • Salt and pepper to taste

Directions

  1. Cook the Pasta: Boil the jumbo shells in salted water until al dente. Drain and set aside to cool slightly.
  2. Prepare the Filling: In a large bowl, combine ricotta cheese, cream cheese, Parmesan, mozzarella, minced garlic, lemon juice, Italian seasoning, and seafood. Mix until well combined. Season with salt and pepper.
  3. Stuff the Shells: Spoon the seafood mixture into the cooked pasta shells. Arrange the stuffed shells in a greased baking dish.
  4. Add the Sauce: Pour marinara or Alfredo sauce over the shells, ensuring they are evenly coated.
  5. Bake: Cover the dish with foil and bake at 375°F (190°C) for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
  6. Serve: Garnish with fresh parsley and serve hot with a side of garlic bread or salad.

Servings and Timing

  • Servings: 6–8
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes

Variations

  • Spicy Version: Add red pepper flakes or diced jalapeños to the filling for a kick of heat.
  • Lobster-Stuffed Shells: Use lobster meat for a luxurious twist.
  • Vegetable Addition: Mix spinach, kale, or mushrooms into the filling for added texture and nutrition.
  • White Wine Sauce: Replace marinara or Alfredo with a light white wine and butter sauce.
  • Dairy-Free Option: Use plant-based cheeses and a dairy-free sauce for a vegan-friendly version.

Storage/Reheating

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Reheat in the oven at 350°F (175°C) until warmed through or microwave individual portions.
  • Freezing: Assemble the stuffed shells but don’t bake. Cover tightly and freeze for up to 2 months. Bake from frozen, adding an extra 10–15 minutes to the cooking time.

FAQs

1. Can I use fresh seafood instead of frozen?

Yes, fresh seafood works wonderfully. Just make sure to cook and chop it before mixing into the filling.

2. What type of crab meat should I use?

Lump crab meat is ideal for its texture and flavor, but imitation crab can also be used.

3. Can I make this recipe ahead of time?

Absolutely! Assemble the shells and store them in the refrigerator for up to 24 hours before baking.

4. What’s the best sauce for this dish?

Both marinara and Alfredo work well. Choose based on your flavor preference or try a combination of both.

5. Can I substitute the ricotta cheese?

Yes, cottage cheese or mascarpone can be used as alternatives.

6. How do I prevent the shells from sticking together?

After cooking, toss the shells with a bit of olive oil or butter to keep them from sticking.

7. Can I use small shrimp for this recipe?

Yes, small shrimp are perfect. Chop them into bite-sized pieces for even distribution in the filling.

8. How do I avoid overcooking the seafood?

Use pre-cooked or slightly undercooked seafood, as it will finish cooking in the oven.

9. Can I make this recipe gluten-free?

Yes, use gluten-free pasta shells and a gluten-free sauce.

10. What side dishes pair well with seafood stuffed shells?

Serve with garlic bread, a Caesar salad, or roasted vegetables for a complete meal.

Conclusion

Seafood stuffed shells are a show-stopping dish that’s surprisingly simple to make. With their creamy filling and bold flavors, they’re perfect for special occasions or a cozy family dinner. Whether you’re hosting guests or treating yourself, this recipe is sure to impress. Try it today and enjoy the perfect balance of seafood and pasta!

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Seafood Stuffed Shells

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These creamy and flavorful seafood stuffed shells are the perfect combination of tender pasta shells filled with a rich seafood mixture and baked to perfection in a creamy sauce. Ideal for a special dinner or holiday meal, this dish is sure to impress!

  • Author: Beth
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 55 minutes
  • Yield: 4–6 servings 1x
  • Category: Main Course
  • Method: Baked
  • Cuisine: Italian-American

Ingredients

Scale

For the Filling:

  • 20 jumbo pasta shells, cooked al dente
  • 1 cup cooked shrimp, chopped
  • 1 cup lump crab meat
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 2 green onions, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 1 tsp lemon zest
  • 1/2 tsp salt
  • 1/4 tsp black pepper

For the Sauce:

  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 2 cups whole milk
  • 1/2 cup grated Parmesan cheese
  • 1/4 tsp ground nutmeg
  • Salt and pepper to taste

Topping:

  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Prepare the Filling:
    • In a large mixing bowl, combine the chopped shrimp, crab meat, ricotta cheese, mozzarella cheese, Parmesan cheese, green onions, garlic, parsley, lemon zest, salt, and pepper. Mix well until fully combined.
  2. Prepare the Sauce:
    • In a medium saucepan, melt the butter over medium heat.
    • Whisk in the flour and cook for 1 minute. Slowly add the milk, whisking continuously to avoid lumps.
    • Bring to a simmer and cook until thickened, about 5 minutes.
    • Stir in the Parmesan cheese, nutmeg, salt, and pepper. Remove from heat.
  3. Assemble the Shells:
    • Preheat your oven to 375°F (190°C).
    • Spread a thin layer of sauce on the bottom of a 9×13-inch baking dish.
    • Stuff each cooked shell with the seafood mixture and arrange them in the baking dish.
    • Pour the remaining sauce over the stuffed shells.
  4. Bake:
    • Sprinkle the shredded mozzarella and Parmesan cheese on top.
    • Cover the dish with foil and bake for 20 minutes.
    • Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
  5. Serve:
    • Garnish with extra parsley and serve hot. Enjoy!

Notes

  • For added flavor, try substituting part of the milk with heavy cream.
  • You can use pre-cooked, store-bought seafood for convenience.
  • Add a pinch of red pepper flakes to the filling for a spicy kick.

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