Creamy Seafood Stuffed Shells
There are some meals that just feel like a warm hug. For me, it’s anything baked in a casserole dish, bubbling with cheese, and promising pure comfort.
I remember Sunday dinners where a big dish of something amazing would land in the center of the table, making the whole house smell incredible. This Creamy Seafood Stuffed Shells recipe is exactly that kind of meal.
It takes classic stuffed shells and gives them a luxurious, coastal twist. Each pasta shell becomes a little treasure chest, filled with a rich blend of seafood and creamy cheese, all nestled in a velvety sauce. It looks fancy, but I promise, it’s surprisingly down-to-earth to make.
Let’s create a dish that’s perfect for a special occasion but easy enough for a cozy night in.
What You’ll Need
Here is the full list of ingredients to get you started. Don’t be intimidated; we’ll go through it step by step.
For the Shells and Filling:
- Jumbo Pasta Shells: One 12-ounce box.
- Shrimp: 1/2 pound, peeled, deveined, and roughly chopped.
- Crab Meat: 1/2 pound, lump or imitation crab works great.
- Ricotta Cheese: 15 ounces, whole milk is best for creaminess.
- Shredded Mozzarella Cheese: 1 cup, plus more for topping.
- Grated Parmesan Cheese: 1/2 cup, plus more for topping.
- Egg: 1 large, to bind the filling.
- Garlic: 2 cloves, minced.
- Fresh Parsley: 1/4 cup, chopped.
- Salt and Black Pepper: To taste.
For the Creamy Sauce:
- Butter: 4 tablespoons.
- All-Purpose Flour: 1/4 cup.
- Milk: 2 cups, whole or 2%.
- Heavy Cream: 1/2 cup.
- Jarred Marinara Sauce: 1 1/2 cups.
- Onion: 1 small, finely diced.
- Nutmeg: A tiny pinch (optional, but recommended).
Pro Tips
After making this dish more times than I can count, I’ve picked up a few tricks. These little details make a big difference.
- Slightly Undercook the Shells: Boil your pasta for about 1-2 minutes less than the package directions for al dente. They will finish cooking in the oven, and this prevents them from getting mushy or falling apart when you stuff them.
- The Enemy is Water: Make sure your seafood is completely thawed and patted very dry with paper towels. If you’re using ricotta that seems watery, let it strain in a fine-mesh sieve for 20 minutes. This prevents a runny filling.
- Don’t Overcook the Seafood: When you sauté the shrimp, cook it just until it turns pink. It will cook more in the oven. Overcooked shrimp is rubbery, and we want it to be tender and juicy in the final dish.
- A Piping Bag is Your Friend: For filling the shells cleanly and quickly, spoon the filling into a large zip-top bag, snip off a corner, and pipe it in. It’s much less messy than using a spoon.
“Cooking is all about people. Food is maybe the only universal thing that really has the power to bring everyone together. No matter what culture, everywhere around the world, people get together to eat.” – Guy Fieri
Tools Required
You won’t need any highly specialized equipment for this recipe. Just your standard kitchen gear.
- Large Pot (for boiling pasta)
- Colander
- Large Skillet
- 9×13 inch Baking Dish
- Large Mixing Bowl
- Whisk
- Measuring Cups and Spoons
- Cutting Board and Knife
- Piping Bag or a large Ziploc Bag (optional)
Substitutions and Variations
This recipe is a great starting point. Feel free to play around with it to suit your taste or what you have on hand.
- Seafood Swaps: Don’t have shrimp or crab? Finely chopped scallops or even cooked, flaked salmon would be delicious. A combination of all three is a real treat.
- Cheese Varieties: Swap the mozzarella for fontina, provolone, or an Italian blend. A little asiago can add a nice, sharp flavor to the filling.
- Add Some Veggies: For an extra layer of flavor and nutrition, mix in 1 cup of chopped, sautéed spinach (be sure to squeeze out all the water!) or finely diced mushrooms into the cheese filling.
- Sauce It Up Differently: Instead of the creamy tomato sauce, you could use a classic Alfredo sauce or a spicy vodka sauce as the base.
- Make it Spicy: Add 1/2 teaspoon of red pepper flakes to the sauce or the filling for a little kick.
Make Ahead Tips
Planning a dinner party or just want to get ahead? This dish is perfect for prepping in advance.
You can prepare the entire dish, assemble the shells in the baking dish, cover it tightly with foil, and refrigerate it for up to 24 hours before baking.
If you do this, you may need to add about 10-15 minutes to the covered baking time, as you’ll be starting with a cold dish.
How to Make Creamy Seafood Stuffed Shells
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add the jumbo shells and cook according to package directions, but pull them out a minute or two early. Drain and rinse with cold water to stop the cooking process. Set them aside carefully so they don’t tear.
Step 2: Prepare the Seafood
While the pasta cooks, melt 1 tablespoon of butter in a large skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Add the chopped shrimp and cook for just 1-2 minutes until they turn pink. Remove from the skillet and set aside. Don’t clean the skillet.
Step 3: Make the Creamy Tomato Sauce
In the same skillet, melt the remaining 3 tablespoons of butter. Add the finely diced onion and cook until soft, about 3-4 minutes. Whisk in the flour and cook for one minute. Slowly pour in the milk while whisking constantly to prevent lumps. Add the heavy cream and continue to cook until the sauce thickens.
Step 4: Finish the Sauce
Stir in the jarred marinara sauce, a pinch of nutmeg, salt, and pepper. Let it simmer for a few minutes to allow the flavors to meld. Spread about half of this sauce onto the bottom of your 9×13 inch baking dish.
Step 5: Mix the Filling
In a large bowl, combine the ricotta, 1 cup of mozzarella, 1/2 cup of Parmesan, the egg, and chopped parsley. Gently fold in the cooked shrimp and the crab meat. Season with salt and pepper to taste.
Step 6: Stuff and Assemble
Preheat your oven to 375°F (190°C). Carefully fill each cooked shell with the seafood and cheese mixture. Arrange the filled shells in a single layer in the baking dish, on top of the sauce.
Step 7: Bake to Perfection
Pour the remaining sauce over the top of the shells. Sprinkle generously with the extra mozzarella and Parmesan cheese. Cover the dish with aluminum foil.
Step 8: Final Bake
Bake for 25 minutes. Then, remove the foil and bake for another 10-15 minutes, or until the cheese is melted, golden brown, and the sauce is bubbly. Let it rest for 10 minutes before serving to allow it to set.
Nutritional Snapshot
Here’s an approximate breakdown per serving, assuming the recipe serves 6.
| Nutrient | Approximate Amount |
|---|---|
| Calories | 650 kcal |
| Protein | 40g |
| Fat | 35g |
| Carbohydrates | 45g |
*Disclaimer: These values are estimates and can vary based on the specific ingredients used.
Meal Pairing and Efficiency
To round out this rich dish, you need something simple and fresh.
Pairing Suggestions:
A crisp green salad with a light lemon vinaigrette cuts through the richness beautifully. You also can’t go wrong with some warm, crusty garlic bread for dipping into that incredible sauce.
Time-Saving Tips:
While the pasta water is coming to a boil, you can chop your onion, garlic, and parsley. While the shells are cooking, you can prepare the seafood and start the sauce. Overlapping these tasks makes the process feel much faster.
Leftovers and Storage
If you’re lucky enough to have leftovers, they are fantastic the next day.
Store any remaining stuffed shells in an airtight container in the refrigerator for up to 3 days.
To reheat, you can use the microwave for a quick meal, or place them back in a baking dish, cover with foil, and warm in a 350°F oven for about 20 minutes until heated through.
Frequently Asked Questions
Q1. Can I use frozen seafood?
Ans: Absolutely. Just make sure it is completely thawed before you start. Most importantly, pat it very dry with paper towels to remove excess moisture, which can make your filling watery.
Q2. My pasta shells keep tearing. What am I doing wrong?
Ans: This is a common problem! The key is to cook them just until they are flexible but still firm (al dente) and to handle them gently. Also, it’s always a good idea to cook a few extra shells just in case some break during boiling or stuffing.
Q3. Can I make this dish gluten-free?
Ans: Yes. Use your favorite brand of gluten-free jumbo shells. To thicken the sauce, you can use a gluten-free all-purpose flour blend or create a slurry with 2 tablespoons of cornstarch and a little cold milk, whisking it into the sauce until it thickens.
Q4. Can I freeze the seafood stuffed shells?
Ans: Yes, this dish freezes well. Assemble the entire dish but do not bake it. Cover it tightly with a layer of plastic wrap and then a layer of aluminum foil. It can be frozen for up to 2 months. To cook, bake directly from frozen at 375°F for about 60-70 minutes covered, then uncover for the last 15 minutes to brown the top.
Wrapping Up
There you have it—a restaurant-quality meal that feels both special and incredibly comforting, made right in your own kitchen.
Each bite of these Creamy Seafood Stuffed Shells is a perfect combination of tender pasta, savory seafood, and rich, creamy sauce. It’s a dish designed to be shared and to create wonderful memories around the dinner table.
I truly hope you give this recipe a try. If you do, please come back and leave a comment below. I’d love to hear how it turned out for you or if you added your own creative spin to it!
