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!
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
Instructions
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Preheat the oven to 375°F (190°C).
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Cook the pasta shells according to the package instructions, drain, and set aside to cool.
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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.
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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.
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Stuff each pasta shell with the seafood and cheese mixture.
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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.
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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.
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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.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4 servings
- Calories: 420 kcal
