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Seafood Stuffed Shells – creamy, cheesy, and packed with flavor!

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Seafood Stuffed Shells are a rich and creamy pasta dish filled with succulent shrimp, lump crab meat, ricotta cheese, and flavorful seasonings. Topped with melted cheese and optionally served with marinara sauce, this baked seafood pasta recipe is perfect for a comforting family dinner or a special occasion. Easy to prepare and packed with flavor, these stuffed shells are sure to impress!

Ingredients

  • 20 jumbo pasta shells, cooked al dente
  • 1 tbsp olive oil
  • ½ lb shrimp, peeled, deveined, and chopped
  • ½ lb lump crab meat
  • 2 cloves garlic, minced
  • 1 cup ricotta cheese
  • ½ cup mozzarella cheese, shredded
  • ¼ cup Parmesan cheese, grated
  • 1 egg
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp lemon juice
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 ½ cups marinara sauce (optional for topping)

Instructions

  1. Preheat Oven & Prepare Dish

    • Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil or non-stick spray.

  2. Cook Seafood

    • Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
    • Add chopped shrimp and crab meat, cooking for 3-4 minutes until shrimp turns opaque. Remove from heat and let cool.

  3. Make Filling

    • In a large bowl, mix ricotta, mozzarella, Parmesan, egg, parsley, lemon juice, salt, and pepper.
    • Stir in the cooked seafood mixture until evenly combined.

  4. Stuff Shells

    • Carefully fill each cooked pasta shell with the seafood mixture and place them in the prepared baking dish.

  5. Add Sauce & Bake

    • If using, spoon marinara sauce over the stuffed shells and sprinkle with extra cheese.
    • Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 5-10 minutes until cheese is bubbly and golden.

  6. Serve & Enjoy

    • Garnish with fresh parsley and serve warm.

Notes

  • Make-Ahead: Assemble the dish and refrigerate for up to 24 hours before baking.
  • Freezing: Freeze assembled shells (before or after baking) for up to 3 months. Thaw overnight in the fridge before baking.
  • Gluten-Free: Use gluten-free jumbo shells for a gluten-free version.
  • Customization: Add red pepper flakes for spice, or swap shrimp/crab for lobster or scallops for a luxurious twist.

Find it online: https://recipesbyjanet.com/seafood-stuffed-shells-creamy-cheesy-and-packed-with-flavor/