Seafood stuffed shells are a delightful blend of tender pasta, creamy seafood filling, and rich marinara or Alfredo sauce. This dish is a perfect choice for family dinners, holiday gatherings, or a special evening at home. It’s a comforting, restaurant-quality recipe that’s surprisingly easy to prepare.
Why You’ll Love This Recipe
- Rich and indulgent: The creamy, cheesy filling is bursting with seafood flavors.
- Impressive yet simple: Perfect for entertaining or cozy dinners without much hassle.
- Versatile: You can switch up the seafood or sauces to suit your tastes.
- Freezer-friendly: Make ahead and freeze for a ready-to-bake meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Jumbo pasta shells
- Seafood mix (such as crab, shrimp, or scallops)
- Ricotta cheese
- Cream cheese
- Mozzarella cheese
- Parmesan cheese
- Fresh parsley
- Garlic
- Egg
- Marinara or Alfredo sauce
- Salt and pepper
Directions
- Preheat and prepare: Preheat your oven to 375°F. Cook the jumbo pasta shells according to package instructions, drain, and set aside.
- Make the filling: In a large bowl, mix the ricotta, cream cheese, mozzarella, Parmesan, egg, garlic, and chopped parsley. Fold in the cooked seafood and season with salt and pepper.
- Stuff the shells: Gently fill each shell with the seafood mixture, being careful not to overfill.
- Assemble: Spread a layer of marinara or Alfredo sauce on the bottom of a baking dish. Arrange the stuffed shells in the dish and spoon additional sauce over the top.
- Bake: Cover with foil and bake for 25 minutes. Remove the foil, sprinkle with extra mozzarella or Parmesan if desired, and bake for another 10 minutes until bubbly and golden.
- Serve: Garnish with fresh parsley and serve warm.
Servings and Timing
- Servings: This recipe makes approximately 4-6 servings.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
Variations
- Seafood selection: Use your favorite seafood combination, such as lobster, crab, shrimp, or even smoked salmon.
- Sauce options: Swap marinara for Alfredo or mix the two for a rosé sauce.
- Cheese choices: Add mascarpone or goat cheese for a unique twist.
- Spicy kick: Stir in red pepper flakes or diced jalapeños for a bit of heat.
- Gluten-free: Use gluten-free jumbo shells or zucchini slices as a shell alternative.
Storage/Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze stuffed shells in a single layer in a freezer-safe dish before baking. Once frozen, transfer to a bag or wrap for up to 3 months.
- Reheating: Bake refrigerated shells at 350°F until warmed through, or reheat individual portions in the microwave. Frozen shells can be baked directly from frozen, adding 10-15 minutes to the cooking time.
FAQs
How do I prevent the shells from tearing during cooking?
Cook the pasta until al dente and handle gently when filling to avoid tears.
Can I use canned seafood?
Yes, drained and flaked canned seafood like crab or tuna works well.
What’s the best sauce to use?
Marinara, Alfredo, or even a creamy tomato sauce are excellent choices.
Can I prepare this dish in advance?
Absolutely! Assemble the shells a day ahead, cover, and refrigerate until ready to bake.
Can I add vegetables to the filling?
Yes, chopped spinach, sautéed mushrooms, or diced bell peppers are great additions.
How do I thaw frozen stuffed shells?
Thaw overnight in the refrigerator before baking or bake directly from frozen.
What sides go well with seafood stuffed shells?
Pair with garlic bread, a green salad, or roasted vegetables for a complete meal.
Can I use ricotta substitutes?
Yes, cottage cheese blended until smooth is a great alternative.
How do I ensure even baking?
Arrange the shells in a single layer, and cover with foil for even heat distribution.
Can I make this dish dairy-free?
Use dairy-free cheeses and a creamy cashew-based sauce to make it dairy-free.
Conclusion
Seafood stuffed shells are a flavorful, crowd-pleasing dish that’s perfect for any occasion. With its creamy seafood filling and customizable options, it’s a recipe you’ll turn to time and again. Whether you’re making it for a special dinner or prepping it ahead for a busy weeknight, this dish is sure to impress!
Print
Seafood Stuffed Shells
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings (5 shells per serving) 1x
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Description
Seafood Stuffed Shells are a delightful and indulgent dish, perfect for special occasions or a comforting meal at home. This recipe combines tender shrimp and crab meat with creamy cheeses, all stuffed into jumbo pasta shells and baked to perfection.
Ingredients
For the Shells:
- 24 jumbo pasta shells
- 1 pound shrimp, peeled, deveined, and roughly chopped
- 1 pound lump crab meat, picked over for shells
- 4 cloves garlic, minced
- Juice from 1/2 lemon
- 8 ounces cream cheese, cut into cubes
- 1 tablespoon Old Bay seasoning
- 2 tablespoons finely chopped parsley
- 2 teaspoons red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
For the Sauce:
- 2 tablespoons unsalted butter
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1/4 cup tomato paste
- 1/2 cup cognac
- 1 (28-ounce) can tomato purée
- 3/4 cup heavy whipping cream
- 1 teaspoon red pepper flakes (optional)
- 1 tablespoon finely chopped parsley
- Salt and freshly ground black pepper, to taste
For Assembly:
- 1/2 cup freshly grated Parmesan cheese
- Additional chopped parsley and red pepper flakes for garnish
Instructions
- Prepare the Pasta Shells:
- Cook the jumbo pasta shells according to package directions until al dente. Drain and rinse under cold water to prevent sticking. Set aside.
- Make the Filling:
- In a nonstick skillet over medium heat, add a thin layer of oil. Sauté the chopped shrimp, crab meat, and half of the minced garlic until the shrimp turns pink and the garlic is fragrant, about 2 minutes.
- Add the lemon juice and stir. Then, add the cream cheese cubes and continue stirring until completely melted and combined, about 3-4 minutes.
- Stir in the Old Bay seasoning, 1 tablespoon of parsley, and 1 teaspoon of red pepper flakes (if using). Season with salt and pepper to taste. Remove from heat and set aside.
- Prepare the Sauce:
- In a deep skillet over medium heat, melt the butter. Add the diced onion and remaining minced garlic, cooking until softened.
- Stir in the tomato paste and cook until it begins to stick to the bottom of the skillet, about 3 minutes.
- Deglaze the skillet with cognac, bringing it to a simmer and reducing by about half.
- Add the tomato purée and heavy cream, stirring to combine.
- Add the remaining red pepper flakes and parsley. Let the sauce simmer until thickened, about 5 minutes. Season with salt and pepper to taste.
- Assemble the Dish:
- Preheat the oven to 350°F (175°C).
- Spread the prepared sauce evenly over the bottom of a 9×13-inch casserole dish.
- Using a small spoon, stuff each cooked pasta shell with the seafood filling, placing them open-side up in the sauce-lined dish.
- Sprinkle the grated Parmesan cheese over the stuffed shells.
- Bake:
- Bake in the preheated oven until the cheese is melted and the sauce is bubbling, about 20-25 minutes.
- Serve:
- Remove from the oven and garnish with additional chopped parsley and red pepper flakes, if desired. Serve warm.
Notes
- For a spicier kick, increase the amount of red pepper flakes in the filling and sauce.
- Ensure all seafood is fresh and properly cleaned before use.
- This dish pairs well with a fresh green salad and crusty bread.
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