Description

If you’re looking for a comforting, restaurant-quality seafood pasta dish that’s easy to make at home, these Seafood Stuffed Shells are a dream come true. Jumbo pasta shells are filled with a creamy blend of shrimp, crab, and cheese, then baked in a luscious white sauce until bubbly and golden. Perfect for a cozy weeknight dinner or a special gathering.

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Ingredients

For the Shells:
20 jumbo pasta shells
1 tbsp salt (for boiling water)

For the Seafood Filling:
1 cup cooked shrimp, chopped
1 cup lump crab meat (real or imitation)
1 cup ricotta cheese
½ cup cream cheese, softened
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 egg
2 cloves garlic, minced
2 tbsp fresh parsley, chopped
½ tsp onion powder
½ tsp salt
½ tsp black pepper
¼ tsp crushed red pepper flakes (optional)

For the Creamy Sauce:
2 tbsp unsalted butter
2 tbsp all-purpose flour
2 cups milk (whole preferred)
½ cup heavy cream
½ tsp garlic powder
½ tsp salt
¼ tsp nutmeg
½ cup grated Parmesan cheese

For Topping:
½ cup shredded mozzarella cheese
2 tbsp Parmesan cheese
Fresh parsley for garnish

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Instructions

Step 1: Cook the Pasta Shells
Bring a large pot of salted water to a boil.
Add jumbo pasta shells and cook until al dente (about 9–10 minutes).
Drain and rinse with cold water to stop cooking.
Set aside on a tray to cool and prevent sticking.

Step 2: Make the Seafood Filling
In a large bowl, combine chopped shrimp, crab meat, ricotta, cream cheese, mozzarella, Parmesan, and egg.
Add minced garlic, parsley, onion powder, salt, black pepper, and red pepper flakes if using.
Mix well until everything is evenly combined.
Taste and adjust seasoning if needed.

Step 3: Prepare the Creamy Sauce
In a medium saucepan, melt butter over medium heat.
Whisk in flour and cook for 1–2 minutes to form a roux.
Slowly add milk and cream, whisking continuously until smooth.
Stir in garlic powder, salt, nutmeg, and Parmesan cheese.
Simmer for 5–7 minutes until sauce thickens slightly.
Remove from heat and set aside.

Step 4: Assemble the Dish
Preheat oven to 375°F (190°C).
Spread a thin layer of the creamy sauce on the bottom of a 9×13 baking dish.
Stuff each cooked pasta shell with 1–2 tablespoons of seafood filling using a spoon or piping bag.
Place the stuffed shells in the baking dish, open side up.
Pour the remaining creamy sauce evenly over the shells.
Sprinkle mozzarella and Parmesan cheese over the top.

Step 5: Bake to Perfection
Cover the dish loosely with foil and bake for 25 minutes.
Remove the foil and bake uncovered for another 10–15 minutes, or until the top is bubbly and golden.
Let it cool for 5 minutes before serving.
Garnish with chopped fresh parsley for a pop of color.

Notes

Use Fresh or Frozen Seafood – Thaw and drain well if using frozen shrimp or crab.
Don’t Overcook Pasta – Slightly undercook the shells so they hold their shape when baked.
Room-Temperature Filling – Let cheeses soften before mixing to make filling easier.
Make It Ahead – Assemble the dish and refrigerate up to 24 hours before baking.
Freeze for Later – Freeze unbaked shells in a covered dish for up to 2 months. Thaw overnight and bake as instructed.

Prep Time: 20 minutes
Cook Time: 35 minutes
Cuisine: American