Indulge in these creamy and cheesy seafood stuffed shells, filled with shrimp, crab, and three cheeses, all nestled in tender pasta shells and topped with a rich, velvety sauce.
Why You’ll Love This Recipe
- Rich and Flavorful: A perfect combination of seafood and cheesy goodness.
- Comforting and Satisfying: A great dish for special occasions or family dinners.
- Easy to Prepare: Simple steps with a luxurious result.
- Make-Ahead Friendly: Can be prepped in advance for convenience.
Ingredients
For the Stuffed Shells:
- 20 jumbo pasta shells
- 1 cup cooked shrimp, chopped
- 1 cup cooked crab meat (or imitation crab)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 egg, lightly beaten
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
For the Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- Salt and pepper, to taste
For Topping:
- ½ cup shredded mozzarella cheese
- 2 tablespoons chopped parsley (for garnish)
Directions
1. Cook the Pasta Shells:
- Preheat your oven to 375°F (190°C).
- Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside.
2. Prepare the Seafood Filling:
- In a large bowl, combine the chopped shrimp, crab meat, ricotta cheese, mozzarella cheese, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper. Mix until well combined.
3. Prepare the Sauce:
- In a saucepan over medium heat, melt the butter. Add the flour and whisk continuously for about 1 minute to form a roux.
- Gradually add the milk and heavy cream, whisking constantly to prevent lumps.
- Stir in the Parmesan cheese and garlic powder. Season with salt and pepper to taste. Continue to cook until the sauce thickens, about 5 minutes. Remove from heat.
4. Assemble the Dish:
- Spread a thin layer of the sauce on the bottom of a 9×13-inch baking dish.
- Stuff each cooked pasta shell with the seafood filling and arrange them in the baking dish.
- Pour the remaining sauce over the stuffed shells.
- Sprinkle the ½ cup of shredded mozzarella cheese over the top.
5. Bake:
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Garnish with chopped parsley before serving.
Servings and Timing
- Servings: 6
- Prep Time: 30 minutes
- Cooking Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Calories: Approximately 450 kcal per serving
Variations
- Spicy Kick: Add red pepper flakes or a dash of hot sauce to the filling.
- Different Seafood: Try scallops or lobster instead of crab and shrimp.
- Herb Infusion: Incorporate fresh basil or thyme into the sauce for added depth of flavor.
- Gluten-Free: Use gluten-free pasta shells and a flour substitute for the sauce.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Assemble the dish but do not bake; freeze for up to 2 months. Thaw in the refrigerator before baking.
- Reheating: Warm in a 350°F (175°C) oven for about 15 minutes, or microwave individual portions.
FAQs
1. Can I use frozen seafood?
Yes, but make sure to thaw and drain it well before using to avoid excess moisture.
2. Can I prepare this dish ahead of time?
Yes, you can assemble it a day in advance and bake it when ready to serve.
3. What kind of crab meat is best for this recipe?
Lump crab meat provides the best texture and flavor, but imitation crab can work as a budget-friendly option.
4. Can I use a different cheese?
Yes, feel free to substitute or add cheeses like Gouda or Fontina for a unique flavor.
5. How can I make this dish lighter?
Use half-and-half instead of heavy cream and reduce the cheese slightly.
6. What can I serve with seafood stuffed shells?
A fresh green salad, garlic bread, or roasted vegetables complement the dish well.
7. Can I make this dish spicy?
Yes, add crushed red pepper flakes or a dash of hot sauce to the filling or sauce.
8. Can I use a different pasta?
Jumbo shells work best, but large rigatoni or manicotti can be used as an alternative.
9. How do I prevent the shells from breaking?
Cook them just until al dente and handle gently when filling them.
10. Can I use pre-made Alfredo sauce instead of making my own?
Yes, a high-quality store-bought Alfredo sauce can save time while still providing a creamy texture.
Conclusion
Seafood Stuffed Shells are a decadent and flavorful dish perfect for seafood lovers. Creamy, cheesy, and packed with shrimp and crab, this dish is ideal for special occasions or family dinners. Whether served fresh or made ahead, it’s sure to impress with its rich and satisfying taste.
Print
Seafood Stuffed Shells
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
Description
Indulge in these creamy and cheesy seafood stuffed shells, filled with shrimp, crab, and three cheeses, all nestled in tender pasta shells and topped with a rich, velvety sauce.
Ingredients
For the Stuffed Shells:
- 20 jumbo pasta shells
- 1 cup cooked shrimp, chopped
- 1 cup cooked crab meat (or imitation crab)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 egg, lightly beaten
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
For the Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- Salt and pepper, to taste
For Topping:
- ½ cup shredded mozzarella cheese
- 2 tablespoons chopped parsley (for garnish)
Instructions
Cook the Pasta Shells:
- Preheat oven to 375°F (190°C).
- Cook pasta shells according to package instructions until al dente. Drain and set aside.
Prepare the Seafood Filling:
- In a bowl, mix shrimp, crab meat, ricotta, mozzarella, Parmesan, egg, garlic, Italian seasoning, salt, and pepper until well combined.
Prepare the Sauce:
- Melt butter in a saucepan over medium heat.
- Whisk in flour and cook for 1 minute to form a roux.
- Gradually add milk and heavy cream, whisking constantly.
- Stir in Parmesan and garlic powder, seasoning with salt and pepper. Cook until thickened (about 5 minutes).
Assemble the Dish:
- Spread a thin layer of sauce in a 9×13-inch baking dish.
- Stuff pasta shells with seafood filling and place them in the dish.
- Pour remaining sauce over shells and sprinkle mozzarella on top.
Bake:
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for another 10 minutes until bubbly and golden.
- Garnish with parsley and serve.
Notes
- Use fresh or canned crab for convenience.
- Add a pinch of red pepper flakes for a spicy kick.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Italian, Seafood