Description
Creamy Seafood Stuffed Shells are a delightful Italian-inspired dish featuring large pasta shells filled with a rich mixture of ricotta, mozzarella, cooked shrimp, crab meat, and creamy Parmesan sauce. Combined with aromatic herbs and spices, then baked with marinara sauce and extra cheese topping, this recipe serves up a luxurious and comforting seafood pasta casserole perfect for family dinners or special occasions.
Ingredients
Scale
Pasta
- 12-15 large pasta shells
Cheese and Dairy
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese (plus extra for topping)
- 1/2 cup grated Parmesan cheese
- 1 cup heavy cream (can substitute with Greek yogurt for a lighter version)
Seafood
- 1 cup cooked shrimp, chopped (use fresh or thawed)
- 1 cup crab meat or a mix of seafood (can add other seafood like scallops)
Flavorings
- 1/4 cup fresh parsley, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- To taste salt and pepper
- 1/2 teaspoon red pepper flakes (optional for added spice)
Other
- 1 cup marinara sauce
- 1 tablespoon olive oil
Instructions
- Prepare the Pasta Shells: Bring a large pot of salted water to a boil. Cook the large pasta shells according to package instructions until al dente, usually about 10-12 minutes. Drain carefully and rinse with cold water to stop cooking and prevent sticking. Set aside on a clean towel.
- Make the Filling: In a large mixing bowl, combine ricotta cheese, shredded mozzarella, grated Parmesan, chopped cooked shrimp, crab meat or seafood mix, chopped parsley, garlic powder, onion powder, salt, pepper, and red pepper flakes if using. Stir together until well mixed and creamy.
- Prepare the Creamy Sauce: In a small saucepan over medium heat, warm the heavy cream with olive oil and a pinch of salt and pepper. Stir occasionally and bring to a gentle simmer. Remove from heat once slightly thickened.
- Stuff the Shells: Using a spoon, fill each cooked pasta shell generously with the seafood and cheese mixture. Place the stuffed shells seam side up in a baking dish that has been lightly greased or coated with a thin layer of marinara sauce to prevent sticking.
- Assemble the Dish: Once all shells are stuffed and arranged, pour the warmed creamy sauce evenly over them, then spoon marinara sauce over the top. Sprinkle additional shredded mozzarella cheese over everything for a golden cheesy crust.
- Bake: Preheat the oven to 375°F (190°C). Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for an additional 10-15 minutes or until the cheese topping is melted, bubbly, and slightly browned.
- Serve: Allow the stuffed shells to cool for 5 minutes before serving. Garnish with extra chopped parsley if desired. Enjoy your creamy seafood stuffed shells warm as a comforting main course.
Notes
- You can substitute heavy cream with Greek yogurt to reduce calories and add a tangy flavor.
- Use fresh seafood for best flavor, but frozen seafood that’s properly thawed will work well.
- Make sure to rinse cooked pasta shells under cold water to stop cooking and prevent sticking for easier stuffing.
- Add red pepper flakes sparingly if you prefer a mild heat; omit for a milder taste.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently in the oven or microwave.
