Few dishes bring comfort and elegance together as seamlessly as Seafood Stuffed Shells. This classic Italian-inspired meal features tender jumbo pasta shells generously filled with a creamy mixture of seafood, ricotta, and herbs, then baked in a savory sauce until bubbling and golden. It’s a dish that feels indulgent and restaurant-worthy, yet it’s simple enough to make at home for a weeknight dinner or a special gathering.
Whether you’re a seafood lover looking for a new way to enjoy your favorite flavors or simply craving something cozy and satisfying, seafood stuffed shells are the perfect choice.
Why You’ll Love This Dish
- Elegant yet approachable: The combination of seafood and baked pasta makes it perfect for holidays, dinner parties, or even Sunday family meals.
- Customizable: Use crab, shrimp, scallops, or a mix depending on what you enjoy most.
- Comfort food with a twist: It’s as hearty as traditional stuffed shells but elevated with the freshness of seafood.
- Make-ahead friendly: You can prep the shells in advance and bake them later, making dinner stress-free.
Ingredients You’ll Need
For the stuffed shells:
- 20 jumbo pasta shells (uncooked)
- 1 cup ricotta cheese
- ½ cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 large egg, lightly beaten
- ½ pound lump crabmeat (fresh or canned, drained)
- ½ pound cooked shrimp, chopped
- 2 green onions, finely sliced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon lemon zest
- ½ teaspoon garlic powder
- Salt and pepper, to taste
For the sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk (warmed)
- ½ cup grated Parmesan cheese
- Pinch of nutmeg (optional)
- Salt and pepper, to taste
Topping:
- ½ cup shredded mozzarella cheese
- 2 tablespoons Parmesan cheese
- Fresh parsley, for garnish
Prep and Cook Time
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Servings: 6 (about 3–4 shells per serving)
Step-by-Step Instructions
1. Cook the Pasta Shells
Bring a large pot of salted water to a boil. Cook jumbo shells according to package directions until al dente. Drain and set aside on a tray to cool slightly.
2. Prepare the Seafood Filling
In a large bowl, combine ricotta, mozzarella, Parmesan, egg, crab, shrimp, green onions, parsley, lemon zest, garlic powder, salt, and pepper. Stir until smooth and well-blended.
3. Make the Sauce
In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux. Gradually add warm milk, whisking constantly until smooth and slightly thickened. Stir in Parmesan, nutmeg (if using), salt, and pepper. Remove from heat.
4. Stuff the Shells
Fill each cooked shell with 2–3 tablespoons of the seafood mixture. Arrange the shells in a greased 9×13-inch baking dish.
5. Assemble the Dish
Pour the prepared sauce evenly over the stuffed shells. Sprinkle mozzarella and Parmesan cheese on top.
6. Bake
Cover with foil and bake at 375°F (190°C) for 20 minutes. Remove foil and bake an additional 10 minutes, until the cheese is melted and bubbly.
7. Garnish and Serve
Let the dish rest for 5 minutes before serving. Sprinkle with fresh parsley and serve warm.
Nutritional Information
- Calories: 410
- Fat: 20g
- Carbohydrates: 32g
- Protein: 28g
- Fiber: 2g
- Sodium: 620mg
Nutritional values may vary based on specific ingredients used.
Presentation and Serving Suggestions
- Elegant plating: Serve 3–4 stuffed shells on a shallow dish with extra sauce spooned over the top.
- Pair with sides: A crisp green salad, roasted vegetables, or garlic bread perfectly complements the richness.
- Wine pairing: A chilled glass of Chardonnay or Pinot Grigio balances the creamy sauce and seafood flavors.
- Garnish for flair: Fresh parsley, lemon wedges, or even a sprinkle of red pepper flakes for a touch of heat.
Variations and Creative Twists
- Mixed Seafood: Swap or add scallops, lobster, or even smoked salmon for a richer flavor.
- Tomato-Based Sauce: Use marinara instead of a cream sauce for a lighter, tangier dish.
- Spinach Boost: Add sautéed spinach or kale to the filling for extra nutrition and color.
- Cheesy Upgrade: Top with Gruyère or Fontina for an elevated cheese pull.
- Make Ahead: Assemble the shells up to a day in advance, refrigerate, and bake when ready.
Tips for Success
- Don’t overcook shells: Slightly undercooked pasta is easier to stuff and won’t fall apart during baking.
- Use quality seafood: Fresh crab and shrimp bring the best flavor, but canned or frozen options work in a pinch.
- Season generously: The filling should be flavorful before baking—taste and adjust seasoning as needed.
- Let it rest: Allow the baked dish to cool slightly before serving to set the filling.
Seafood Stuffed Shells are the kind of dish that makes any meal feel like a celebration. Creamy, cheesy, and filled with the delicate flavors of crab and shrimp, they deliver comfort with every bite while still feeling gourmet. Whether you’re cooking for family, entertaining friends, or simply treating yourself, this dish is sure to earn rave reviews.
So grab some jumbo shells, fresh seafood, and your favorite baking dish—you’re about to create a crowd-pleasing recipe that will become a staple in your kitchen.