Description
This Seafood Stuffed Shells recipe features jumbo pasta shells filled with a savory mixture of shrimp, crab, and cheeses, baked in a creamy Parmesan sauce. Perfect for a seafood lover’s dinner, it combines tender pasta, rich flavors from a homemade sauce, and a golden baked topping for a comforting and impressive meal.
Ingredients
Scale
Pasta Shells
- 20–25 jumbo pasta shells
Seafood Filling
- 1 tablespoon olive oil
- 1 cup cooked shrimp, chopped
- 1 cup lump crab meat (or imitation crab)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 2 teaspoons Old Bay seasoning
- 1 tablespoon chopped parsley
- Salt and black pepper, to taste
Parmesan Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk or half-and-half
- ½ cup grated Parmesan cheese
- ¼ teaspoon garlic powder
- Salt and black pepper, to taste
Garnish
- Fresh parsley
- Extra grated Parmesan cheese
Instructions
- Cook pasta shells: Boil the jumbo pasta shells in salted water until they are just al dente, about 10-12 minutes. Drain thoroughly and rinse with cold water to stop cooking. Set aside to cool before filling.
- Make the filling: In a large bowl, combine chopped cooked shrimp, lump crab meat, ricotta cheese, shredded mozzarella, grated Parmesan, beaten egg, minced garlic, Old Bay seasoning, chopped parsley, and season with salt and black pepper. Mix well until all ingredients are fully incorporated.
- Prepare the sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute to form a roux. Gradually whisk in the milk or half-and-half, stirring constantly until the sauce thickens, about 3 to 5 minutes. Remove from heat and stir in Parmesan cheese, garlic powder, salt, and pepper.
- Assemble the dish: Lightly coat the bottom of a 9×13-inch baking dish with a thin layer of the prepared Parmesan sauce. Carefully stuff each cooked pasta shell with the seafood mixture and arrange them in the dish, open side up.
- Bake: Pour the remaining sauce evenly over the stuffed shells. Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 25 to 30 minutes. For a golden top, remove the foil during the last 5 to 10 minutes of baking.
- Garnish and serve: Once baked, sprinkle fresh parsley and extra grated Parmesan cheese over the stuffed shells. Serve hot and enjoy a creamy, cheesy seafood pasta bake.
Notes
- Use lump crab meat for a more authentic flavor, but imitation crab works as a budget-friendly alternative.
- Ensure the pasta shells are cooked al dente so they hold their shape when stuffed and baked.
- Leftovers can be refrigerated and reheated in the oven covered with foil to maintain moisture.
- For a lighter version, substitute whole milk with low-fat milk and reduce the cheese slightly.
- If desired, add a pinch of red pepper flakes in the filling for a subtle kick.
