Creamy Seafood Stuffed Shells are a rich and satisfying baked pasta dish filled with the elegance of seafood and the comfort of cheese. Jumbo pasta shells are generously stuffed with a creamy mixture of shrimp, crab, ricotta, and herbs, then nestled into a silky parmesan garlic sauce and baked until golden and bubbling. This decadent casserole is ideal for holidays, cozy dinners, or whenever you’re craving something indulgent and homemade.
Why You’ll Love This Recipe
- A creamy, luxurious seafood pasta dish that’s easy to prepare
- Perfect for special occasions, holidays, or family dinners
- Elegant yet comforting with classic flavors of garlic, parmesan, and seafood
- Can be made ahead for easy entertaining
- Great use of leftover shrimp or crab
- Balanced texture—tender pasta, creamy filling, and cheesy topping
- Adaptable to include your favorite seafood or cheese combinations
- Freezer-friendly for future meals
- Impressive enough for guests, simple enough for weeknights
- Pairs beautifully with a light salad or crusty bread
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the filling:
jumbo pasta shells
cooked shrimp, chopped
lump crab meat (or imitation crab)
ricotta cheese
shredded mozzarella
grated parmesan cheese
egg
fresh parsley, chopped
garlic, minced
salt and pepper
For the sauce:
butter
all-purpose flour
milk
grated parmesan cheese
garlic powder
salt and pepper
optional: red pepper flakes
directions
- Preheat the oven to 375°F (190°C).
- Cook the jumbo pasta shells in salted boiling water until al dente. Drain and set aside to cool slightly.
- In a large mixing bowl, combine the chopped shrimp, crab meat, ricotta cheese, mozzarella, parmesan, egg, parsley, minced garlic, salt, and pepper. Stir until well mixed.
- In a saucepan over medium heat, melt the butter. Add the flour and whisk continuously for about 1 minute to form a roux.
- Slowly whisk in the milk, continuing to stir until the sauce thickens.
- Stir in the grated parmesan, garlic powder, salt, pepper, and red pepper flakes (if using). Remove from heat once smooth and creamy.
- Spread a thin layer of the sauce on the bottom of a 9×13-inch baking dish.
- Fill each cooled shell with the seafood mixture and place it in the dish.
- Pour the remaining sauce over the filled shells. Sprinkle with additional mozzarella or parmesan if desired.
- Cover the baking dish with foil and bake for 25 minutes.
- Remove foil and bake for an additional 10 minutes, or until the top is lightly golden and the sauce is bubbling.
- Garnish with chopped parsley and serve warm.
Servings and timing
Servings: 5
Prep time: 25 minutes
Cooking time: 35 minutes
Total time: 1 hour
Calories: Approximately 410 kcal per serving
Variations
- Add Scallops: Substitute or add chopped scallops for a richer seafood medley.
- Spicy Option: Increase red pepper flakes or stir in a dash of hot sauce to the sauce.
- Cheese Blend: Use a mixture of fontina, gouda, or asiago with mozzarella.
- Tomato Base: Add a layer of marinara under the shells for a tomato-cream hybrid.
- Spinach Addition: Mix in cooked spinach or sautéed leeks to the filling.
- Breadcrumb Topping: Add seasoned breadcrumbs for a crunchy topping before baking.
- Cajun Twist: Add Cajun seasoning to the filling and sauce for a Southern spin.
- Lemon Zest: Add a touch of lemon zest to the filling for brightness.
- Non-Seafood Version: Replace seafood with shredded chicken or mushrooms.
- Gluten-Free: Use gluten-free shells and substitute flour with gluten-free flour.
storage/reheating
To store: Place leftovers in an airtight container and refrigerate for up to 3 days.
To reheat: Warm in a covered baking dish in a 350°F (175°C) oven until heated through, or microwave individual portions.
To freeze: Assemble shells in a freezer-safe dish (before baking), wrap tightly, and freeze for up to 2 months. Bake from frozen, covered, at 375°F for 45–50 minutes or until hot throughout.
FAQs
Can I use frozen seafood?
Yes, just make sure to thaw and pat it dry before adding it to the filling to avoid excess moisture.
Is imitation crab okay?
Yes, imitation crab works well if you prefer it or have it on hand.
Can I make this dish ahead of time?
Yes, assemble the shells and refrigerate up to one day in advance. Bake just before serving.
Can I use pre-cooked pasta shells?
Yes, just ensure they’re al dente and not overcooked, as they’ll soften more in the oven.
What’s the best way to fill the shells?
Use a small spoon or a piping bag without a tip for easier and cleaner filling.
How do I know when it’s done baking?
The sauce should be bubbling, and the cheese on top lightly golden.
Can I add vegetables to the filling?
Yes, sautéed spinach, zucchini, or finely chopped bell pepper work well.
What kind of wine pairs with this dish?
A crisp white wine such as Sauvignon Blanc, Pinot Grigio, or Chardonnay complements the creamy seafood flavors beautifully.
Can I use a different pasta?
Jumbo shells are best, but you can adapt this to manicotti or roll the filling in cooked lasagna noodles.
How can I keep the sauce from becoming too thick?
Add a splash more milk or reserved pasta water to loosen the sauce if it thickens too much during baking.
Conclusion
Creamy Seafood Stuffed Shells are the perfect balance of indulgent and comforting. Filled with tender seafood and rich cheeses, and nestled in a luscious garlic parmesan sauce, this dish is destined to impress. Whether served at a holiday table or a quiet family dinner, it brings warmth, elegance, and delicious satisfaction to every bite.
PrintSeafood Stuffed Shells
Rich, comforting, and elegant, these Creamy Seafood Stuffed Shells are packed with tender shrimp, sweet crab, creamy ricotta, and herbs—all nestled in jumbo pasta shells and smothered in a luscious garlic parmesan sauce. This baked seafood casserole is the perfect centerpiece for a holiday dinner or a cozy night in.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 1 hour
- Category: 5 servings
- Method: Baked
- Cuisine: Italian-American / Seafood
Ingredients
For the Filling:
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20 jumbo pasta shells
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1 cup cooked shrimp, chopped
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1 cup lump crab meat (or imitation crab)
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1 cup ricotta cheese
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1/2 cup shredded mozzarella
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1/4 cup grated parmesan cheese
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1 egg
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2 tbsp fresh parsley, chopped
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2 cloves garlic, minced
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Salt & pepper to taste
For the Sauce:
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2 tbsp butter
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2 tbsp all-purpose flour
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1 1/2 cups milk
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1/2 cup grated parmesan cheese
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1/2 tsp garlic powder
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Salt & pepper to taste
-
Optional: pinch of red pepper flakes
Instructions
-
Preheat Oven & Cook Pasta:
Preheat oven to 375°F (190°C). Boil jumbo shells in salted water until al dente. Drain and set aside to cool. -
Make the Filling:
In a bowl, combine shrimp, crab, ricotta, mozzarella, parmesan, egg, parsley, garlic, salt, and pepper. Mix until creamy and well-blended. -
Prepare the Sauce:
In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in milk and cook until thickened.
Stir in parmesan, garlic powder, salt, pepper, and red pepper flakes (if using). Remove from heat. -
Assemble:
Spread a thin layer of sauce on the bottom of a greased baking dish.
Stuff each shell with the seafood mixture and place in the dish. Pour remaining sauce evenly over the top.
Optional: sprinkle extra mozzarella or parmesan on top for a golden finish. -
Bake:
Cover with foil and bake for 25 minutes. Remove foil and bake another 10 minutes until bubbly and golden. -
Serve:
Garnish with fresh parsley and serve hot.
Notes
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Use a piping bag for easy stuffing.
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This dish can be made a day ahead and baked just before serving.
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Pairs well with garlic bread and a crisp green salad.