Name: Creamy Seafood Stuffed Shells
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Italian
Ingredients: 12 jumbo pasta shells; 1 tablespoon olive oil; 1/2 lb shrimp, peeled and chopped; 1/2 lb crab meat, shredded; 1 cup ricotta cheese; 1/2 cup grated Parmesan cheese; 1/2 cup mozzarella cheese, shredded; 1/4 cup fresh parsley, chopped; 1/2 teaspoon garlic powder; Salt and pepper, to taste; 2 cups marinara sauce; 1/2 cup heavy cream; 1 tablespoon butter

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These Creamy Seafood Stuffed Shells are a luxurious and satisfying dish filled with shrimp, crab, and a rich, cheesy filling. They’re perfect for special occasions or whenever I want to indulge in a comforting yet elegant meal. The combination of seafood, cheese, and marinara sauce creates a delightful blend of flavors that will make anyone at the table ask for seconds.

Ingredients

12 jumbo pasta shells

1 tablespoon olive oil

½ lb shrimp, peeled and chopped

½ lb crab meat, shredded

1 cup ricotta cheese

½ cup grated Parmesan cheese

½ cup mozzarella cheese, shredded

¼ cup fresh parsley, chopped

½ teaspoon garlic powder

Salt and pepper, to taste

2 cups marinara sauce

½ cup heavy cream

1 tablespoon butter

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 375°F (190°C).

Cook the pasta shells according to the package instructions, drain, and set aside to cool.

In a skillet, heat the olive oil over medium heat. Add the shrimp and cook until pink and fully cooked through, about 3-4 minutes. Remove from heat and set aside to cool.

In a large bowl, combine the ricotta, Parmesan, mozzarella, chopped parsley, garlic powder, salt, and pepper. Add the cooled shrimp and crab meat and mix well.

Stuff each pasta shell with the seafood and cheese mixture.

In a separate saucepan, melt the butter over medium heat. Add the marinara sauce and heavy cream, stirring to combine. Let it simmer for 5 minutes.

Spread a thin layer of the marinara sauce mixture at the bottom of a baking dish. Arrange the stuffed shells in the dish, and pour the remaining sauce over the top.

Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the shells are heated through and the cheese is bubbly.

Servings and timing

Prep Time: 20 minutes

Cooking Time: 35 minutes

Total Time: 55 minutes

Servings: 4 servings

Variations

Add spinach or kale: For an extra burst of greens, I sometimes add a handful of chopped spinach or kale to the seafood mixture before stuffing the shells.

Use different seafood: If I don’t have crab or shrimp, I like to substitute them with other seafood like scallops, lobster, or a mix of both.

Make it spicy: If I’m in the mood for some heat, I add a pinch of red pepper flakes to the marinara sauce for a spicy kick.

Storage/Reheating

If I have any leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat, I place the stuffed shells in a baking dish, cover with foil, and heat them in a preheated oven at 350°F (175°C) for 15-20 minutes until heated through. Alternatively, I can microwave individual portions for a quicker option.

FAQs

Can I make the creamy seafood stuffed shells ahead of time?

Yes! I often assemble the shells and cover them in the marinara sauce, then refrigerate them for up to a day before baking. Just add a few extra minutes to the baking time if they’re cold from the fridge.

Can I freeze these seafood-stuffed shells?

Absolutely! I love making a double batch and freezing the stuffed shells for later. Simply assemble them in the dish, cover tightly with foil, and freeze for up to 3 months. When ready to bake, thaw in the fridge overnight and bake as directed, adding 10-15 extra minutes of cooking time.

Can I use store-bought marinara sauce?

Yes, I often use store-bought marinara sauce for convenience, but I also love adding my own twist by mixing in some fresh herbs or extra garlic. It’s totally up to me!

Can I use regular pasta shells instead of jumbo shells?

While I recommend using jumbo shells for the best presentation and stuffing experience, I’ve used regular pasta shells in a pinch. The filling won’t be as abundant, but they still taste amazing.

What other fillings can I use besides seafood?

I sometimes swap the seafood for other fillings, such as ground chicken, sausage, or vegetables. This recipe is very versatile, and you can get creative with the fillings based on what I have on hand.

Conclusion

These creamy seafood stuffed shells are a delightful and decadent dish that brings together all my favorite flavors: seafood, cheese, and marinara sauce. It’s a dish that’s both comforting and special, perfect for a cozy dinner or a dinner party. Whether I make it as written or tweak it to suit my preferences, I always enjoy the rich, indulgent flavor in every bite.

Recipe:

Creamy Seafood Stuffed Shells

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Author: Cheryl
Total Time: 55 minutes
Yield: 4 servings

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Description

These creamy seafood stuffed shells are a luxurious and comforting dish, filled with shrimp, crab, and a rich, cheesy filling. Perfect for special occasions or whenever you want to indulge in a delicious and elegant meal. The combination of seafood, marinara sauce, and cheese makes this a crowd-pleasing dinner!

Instructions

Preheat the oven to 375°F (190°C).
Cook the pasta shells according to the package instructions, drain, and set aside to cool.
In a skillet, heat the olive oil over medium heat. Add the shrimp and cook until pink and fully cooked through, about 3-4 minutes. Remove from heat and set aside to cool.
In a large bowl, combine the ricotta, Parmesan, mozzarella, chopped parsley, garlic powder, salt, and pepper. Add the cooled shrimp and crab meat and mix well.
Stuff each pasta shell with the seafood and cheese mixture.
In a separate saucepan, melt the butter over medium heat. Add the marinara sauce and heavy cream, stirring to combine. Let it simmer for 5 minutes.
Spread a thin layer of the marinara sauce mixture at the bottom of a baking dish. Arrange the stuffed shells in the dish and pour the remaining sauce over the top.
Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the shells are heated through and the cheese is bubbly.

Notes

Variations:

Add spinach or kale for extra greens.

Substitute other seafood like scallops or lobster.

Add red pepper flakes for a spicy kick.

Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat by covering with foil and baking at 350°F (175°C) for 15-20 minutes. Alternatively, microwave individual portions.

Make Ahead: Assemble the shells and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if they're cold from the fridge.

Freezing: Freeze the shells for up to 3 months. Thaw overnight in the fridge and bake as directed, adding 10-15 minutes to the cooking time.