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
Scale
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