Creamy Seafood Stuffed Shells Recipe
Introduction
Creamy Seafood Stuffed Shells combine tender jumbo pasta shells filled with a delicious blend of shrimp, crab, and cheeses, all baked in a rich cream sauce. This dish is perfect for a special dinner that feels indulgent yet comforting.
Ingredients
- 20 jumbo pasta shells
- 1 cup cooked shrimp, chopped
- 1 cup crab meat
- 1 ½ cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 2 cups cream sauce (homemade or store-bought)
Instructions
- Step 1: Preheat the oven to 350°F (175°C) and cook the jumbo shells according to package instructions until al dente. Drain and let cool slightly.
- Step 2: In a bowl, combine the chopped shrimp, crab meat, ricotta, and half of the mozzarella cheese. Mix gently until well incorporated.
- Step 3: Stuff each pasta shell with the seafood and cheese mixture, placing them in a baking dish in a single layer.
- Step 4: Pour the cream sauce evenly over the stuffed shells, then sprinkle the remaining mozzarella cheese on top.
- Step 5: Bake uncovered for 25-30 minutes or until the sauce is bubbly and the cheese is melted and slightly golden.
- Step 6: Let the dish rest for 5 minutes before serving to allow flavors to settle.
Tips & Variations
- For extra flavor, add fresh herbs like parsley or basil to the seafood mixture.
- Substitute crab meat with canned or fresh lobster for a luxurious twist.
- Use a garlic or herb cream sauce to enhance the overall taste.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F (160°C) covered with foil to prevent drying out, or microwave in short intervals until warmed through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this dish in advance?
Yes, you can assemble the stuffed shells and refrigerate them covered for up to 24 hours before baking. Add a few extra minutes to the baking time if baking straight from the fridge.
Can I freeze the stuffed shells?
Absolutely. Freeze the assembled but unbaked dish in an airtight container for up to 2 months. Thaw in the refrigerator overnight before baking as directed.
PrintCreamy Seafood Stuffed Shells Recipe
Creamy Seafood Stuffed Shells combine jumbo pasta shells filled with a luscious mixture of shrimp, crab, ricotta, and mozzarella cheeses. Baked in a rich cream sauce until bubbly and golden, this dish offers a decadent and flavorful seafood pasta bake perfect for a special dinner or cozy family meal.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Ingredients
Seafood Filling
- 20 jumbo pasta shells
- 1 cup cooked shrimp, chopped
- 1 cup cooked crab meat, flaked
- 1 ½ cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 egg, beaten
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- Salt and pepper, to taste
Cream Sauce
- 2 cups heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 1 tablespoon butter
Instructions
- Cook and prepare pasta shells: Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to package instructions until al dente. Drain the shells and rinse with cold water to stop the cooking process. Set aside to cool.
- Prepare the seafood filling: In a medium bowl, combine the chopped shrimp, crab meat, ricotta, mozzarella, Parmesan, beaten egg, minced garlic, and chopped parsley. Season with salt and pepper and mix thoroughly to create a creamy filling.
- Stuff the shells: Carefully fill each cooled pasta shell with the prepared seafood mixture, ensuring each shell is generously stuffed but not overfilled to prevent breaking during baking.
- Make the cream sauce: In a saucepan over medium heat, melt butter and add heavy cream. Stir in Parmesan cheese and garlic powder. Season with salt and pepper to taste and simmer gently until the sauce thickens slightly, about 5 minutes.
- Assemble the dish: Spread a thin layer of the cream sauce on the bottom of a baking dish. Arrange the stuffed shells in the dish and pour the remaining cream sauce evenly over the top.
- Bake until bubbly: Preheat the oven to 375°F (190°C). Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes or until the sauce is bubbly and lightly golden on top.
- Serve: Remove from the oven and let cool for 5 minutes before serving. Garnish with additional chopped parsley or Parmesan if desired.
Notes
- Use fresh or thawed seafood for best flavor.
- Can be prepared a day in advance and baked before serving.
- For a lighter version, substitute heavy cream with half-and-half or milk and use reduced-fat cheeses.
- Make sure shells are fully cooled before stuffing to prevent tearing.
- Leftovers keep well and taste even better the next day.
Keywords: seafood stuffed shells, baked seafood pasta, creamy seafood pasta, jumbo pasta shells, ricotta stuffed shells
