Creamy 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
Scale
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
Find it online: https://famdishes.com/creamy-seafood-stuffed-shells-recipe/
