Seafood Stuffed Pasta Shells

Seafood stuffed shells turn any meal into a celebration with their creamy cheese filling, delicate shrimp and crab, and a luscious sauce. They are my answer when I want a dish that feels restaurant special but still comforts like home cooking.

I still remember serving this to my in-laws on their first visit and their eyes lit up at the first bite. It is the recipe I always pull out when I want to wow a crowd but keep the process simple.

Ingredients

• Jumbo pasta shells: This shape holds plenty of the rich filling Look for shells that feel sturdy and free from cracks
• Shrimp: Choose fresh or frozen peeled and deveined shrimp gives a briny bite and meaty texture
• Crab meat: Lump is sweet and succulent while imitation still offers great flavor Just check freshness or use what you love best
• Ricotta cheese: Provides creaminess and binds the seafood filling Select whole milk ricotta for richness
• Mozzarella cheese: Gives that classic cheesy pull and melts beautifully Choose a block you can shred for better melt
• Parmesan cheese: Adds saltiness and depth Grate fresh if you can for best flavor
• Fresh parsley: Brightens the filling and the finish Look for vibrant green leaves
• Lemon zest: Brings lift to the rich filling Use a fresh lemon for the best aroma
• Old Bay seasoning: Brings that signature seafood warmth A little goes a long way and you can adjust to your taste or skip it
• Half and half or heavy cream: Makes the sauce velvety and rich Use cream for extra decadence or half and half for lightness
• Butter and flour: Builds the base of the creamy sauce Go for unsalted butter and fresh flour

Step-by-Step Instructions

Cook the Shells:

Boil pasta shells in a large pot of salted water and stir gently to prevent sticking Make sure shells are just al dente then drain and spread them out to cool so they hold their shape for stuffing

Sauté the Aromatics:

Warm olive oil in a skillet over medium heat Add chopped onion and garlic and cook slowly for five minutes until the onion is soft and translucent This step layers in so much flavor

Cook the Seafood:

Add the chopped shrimp to the skillet with the aromatics Let the shrimp cook until just pink about three minutes Stir in the crab meat at the end and remove from heat to keep the seafood tender

Mix the Filling:

In a mixing bowl combine the cooked seafood mixture with ricotta shredded mozzarella grated Parmesan parsley lemon zest salt and pepper Mix gently so the seafood stays in tasty bites

Make the Cream Sauce:

Melt butter in a saucepan over medium heat Whisk in the flour and cook for one minute to remove floury taste Slowly pour in half and half whisking constantly until the mixture thickens This takes several minutes off the heat add Parmesan Old Bay salt and pepper and whisk until the sauce is smooth

Assemble the Shells:

Spread a layer of the cream sauce in the bottom of a greased baking dish Stuff each shell with the seafood cheese filling and place them side by side over the sauce Pour the rest of the sauce all over the stuffed shells Finish with extra mozzarella or Parmesan on top if desired

Bake to Finish:

Cover the baking dish tightly with foil Place in a 375 degree oven and bake for twenty five minutes Then remove the foil and bake for ten more minutes until the sauce is bubbling and the top is golden Let cool just slightly before serving

Save

My favorite part is sneaking a little sauce for dipping bread before the shells even hit the table. One year my son asked for these instead of birthday cake. It is that memorable and special in our home.

Storage Tips

Seafood stuffed shells are perfect for making ahead Cover tightly and refrigerate unbaked shells for up to twenty four hours or freeze the whole dish before baking for up to two months. Reheat leftovers gently with a splash of milk to keep things creamy.

Ingredient Substitutions

You can use all shrimp or all crab if one is easier to find Swap ricotta for cottage cheese if that is your preference Monterey Jack or provolone can substitute for mozzarella. Use dairy free options for lactose considerations and gluten free shells and flour to keep the dish celiac friendly.

Save

Serving Suggestions

Serve these shells with a crisp green salad and crusty bread to soak up the sauce. Try with roasted asparagus or a squeeze of lemon over the top for extra brightness. This dish stands alone on a buffet or as a centerpiece for a holiday meal.

Cultural History

Stuffed pasta shells are inspired by Italian traditions but seafood fillings show off a coastal American twist Some families in the Northeast make stuffed shells every Christmas Eve with different fillings Using seafood brings a sense of celebration and pays homage to the Italian Feast of the Seven Fishes.

Recipe FAQs

→ Can I use imitation crab in the filling?

Yes, both lump and imitation crab work well in the filling. Use your preferred option for best flavor and texture.

→ Is it possible to prepare seafood stuffed shells ahead of time?

Absolutely! Assemble the dish up to a day in advance, cover, and refrigerate. Bake just before serving.

→ What type of cheese is best for the filling?

Ricotta, mozzarella, and Parmesan blend together for a creamy, flavorful filling that's rich and gooey when baked.

→ Can I substitute shrimp with another ingredient?

Yes, scallops or cooked white fish can replace shrimp, offering different but delicious seafood notes.

→ How should leftovers be stored and reheated?

Store in an airtight container in the fridge for up to 3 days. Reheat covered in the oven until warmed through.