Seafood Stuffed Pasta Shells (Print-Friendly Version)
Jumbo shells with shrimp, crab, and cheeses baked in a creamy, golden sauce. Ideal for an elegant, comforting meal.
# Ingredients:
→ Shells & Filling
01 -
20 jumbo pasta shells
02 -
1 tablespoon olive oil
03 -
2 garlic cloves, minced
04 -
1 small onion, finely chopped
05 -
0.5 pound shrimp, peeled, deveined, and chopped
06 -
0.5 pound crab meat, lump or imitation
07 -
1 cup ricotta cheese
08 -
1 cup shredded mozzarella cheese
09 -
0.5 cup grated Parmesan cheese
10 -
2 tablespoons chopped fresh parsley
11 -
1 teaspoon lemon zest
12 -
Salt, to taste
13 -
Pepper, to taste
→ Sauce
14 -
2 tablespoons butter
15 -
2 tablespoons flour
16 -
2 cups half-and-half (or heavy cream for richness)
17 -
0.5 teaspoon Old Bay seasoning (optional)
18 -
0.25 cup grated Parmesan cheese
19 -
Salt, to taste
20 -
Pepper, to taste
# Steps:
01 -
Boil jumbo pasta shells in salted water until al dente. Drain and set aside to cool.
02 -
In a skillet, heat olive oil over medium heat. Sauté minced garlic and chopped onion until soft. Add shrimp and cook until pink (about 2–3 minutes), then remove from heat. In a large bowl, mix cooked shrimp, crab meat, ricotta, mozzarella, Parmesan, parsley, lemon zest, salt, and pepper.
03 -
In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in half-and-half and bring to a simmer, stirring until thickened. Add Parmesan cheese, Old Bay seasoning (if using), salt, and pepper. Stir until smooth, then remove from heat.
04 -
Preheat oven to 375°F (190°C). Spread a layer of sauce on the bottom of a greased 9×13-inch baking dish. Stuff each shell with seafood filling and arrange in the dish. Pour remaining sauce over the shells. Sprinkle with extra mozzarella or Parmesan cheese, if desired.
05 -
Cover the baking dish with foil and bake for 25 minutes. Uncover and bake for an additional 10 minutes or until bubbly and lightly golden.
06 -
Garnish with extra parsley and a squeeze of lemon juice before serving.