These seafood stuffed shells fill jumbo pasta with a creamy mix of lump crab, shrimp, ricotta, and Parmesan, then bake under a blanket of melted mozzarella. They take about 25 minutes of prep and 30 minutes in the oven.
A little heavy cream poured around the shells keeps the pasta tender and makes a light sauce at the bottom of the dish. Lemon juice and parsley brighten the filling, so the rich cheese never feels heavy and every bite tastes of the sea.
Table of Contents
Why This Seafood Stuffed Shells Recipe Works
Crab and shrimp are sweet and mild, so they need a creamy, cheesy filling to carry them. Ricotta gives a soft base, Parmesan adds salty depth, and a little mozzarella inside the filling melts into gooey pockets.
Pouring cream around the stuffed shells before baking creates steam that keeps the pasta from drying out. Covering the dish with foil for the first 20 minutes traps that steam, and the last 10 minutes uncovered turn the cheese golden.
Seafood seasoning, garlic, lemon juice, and parsley add savory and fresh notes that match seafood well. Using these simple flavors lets the crab and shrimp stay the star of the dish.
Ingredients for Seafood Stuffed Shells
- 12 jumbo pasta shells, about 4 ounces dry
- 1 tsp salt for the pasta water
- 1 cup lump crab meat, drained and picked over for shell pieces
- 1 cup cooked shrimp, chopped
- 1 cup whole milk ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp seafood seasoning
- 1 tbsp lemon juice
- 2 tbsp fresh parsley, chopped
- 1/2 cup heavy cream
- 1/4 tsp black pepper
Jumbo shells. Cook them 1 minute short of the package time so they stay firm enough to fill. Lay them on an oiled sheet to cool.
Crab and shrimp. Pat both dry so they do not water down the filling. Check the crab for small bits of shell.
Ricotta. Whole milk ricotta gives a creamy filling. Drain it for 10 minutes in a sieve if it looks wet.
Mozzarella. Shred it from a block for better melting than bagged cheese, which is coated with starch that keeps it from clumping.
Heavy cream. Pour it around the shells, not over them, so the cheese on top stays golden.
How to Make Seafood Stuffed Shells
1. Heat the oven Heat the oven to 375 degrees F and grease a 9×13 inch baking dish.
2. Cook the shells Boil the shells in salted water for 1 minute less than the package says. Drain and spread them on a sheet to cool.
3. Mix the filling Stir the crab, shrimp, ricotta, half the mozzarella, Parmesan, garlic, seafood seasoning, lemon juice, parsley, and pepper until combined.
4. Stuff the shells Spoon about 2 1/2 tablespoons of filling into each shell and set them open side up in the dish.
5. Add the cream Pour the cream around the shells and sprinkle the rest of the mozzarella over the top.
6. Bake covered Cover with foil and bake for 20 minutes.
7. Bake uncovered Remove the foil and bake 10 more minutes, until bubbling and golden.
8. Rest and serve Rest 5 minutes, then garnish with parsley and serve warm.
How to Serve Seafood Stuffed Shells
Serve 3 shells per plate with a spoonful of the creamy sauce from the dish. A crisp Italian house salad balances the richness, and air fryer garlic bread slices mop up the sauce. Add a side of Parmesan garlic roasted Brussels sprouts or air fryer asparagus for color, and finish with a squeeze of lemon.
How to Store and Reheat Seafood Stuffed Shells
Cool the shells and refrigerate them in an airtight container for up to 3 days. Freeze them for up to 2 months, then thaw in the refrigerator overnight. Reheat covered with foil at 350 degrees F for 20 minutes, until the center reaches 165 degrees F. Add a splash of cream to the dish to keep the shells moist.
Tips and Variations for Seafood Stuffed Shells
Flag the allergens. This dish contains shellfish, milk, and wheat. Tell guests before serving.
Check the shrimp. Buy precooked shrimp that smell fresh and show no signs of freezer burn.
Keep seafood cold. Keep crab and shrimp in the refrigerator until you mix the filling.
Check the temperature. The filling should reach 165 degrees F in the center before serving.
Do not overfill. Use about 2 1/2 tablespoons per shell, or the filling will spill out while baking.
Keep the foil on. Bake covered for the first 20 minutes so the pasta steams instead of drying out.
Make it ahead. Assemble the shells, cover, and refrigerate up to 24 hours before baking. Add 10 minutes to the covered bake time.
Check trusted guidance. For safe handling of seafood and leftovers, read the Purdue Extension guide to storing leftovers.
Frequently Asked Questions About Seafood Stuffed Shells
What goes in seafood stuffed shells?
Lump crab, chopped cooked shrimp, ricotta, mozzarella, Parmesan, garlic, and parsley fill the shells, with cream poured around them.
Can I make seafood stuffed shells ahead?
Yes. Assemble them, cover tightly, and refrigerate for up to 24 hours. Bake straight from the refrigerator with 10 extra minutes.
Can I freeze seafood stuffed shells?
Yes, freeze baked shells for up to 2 months and thaw in the refrigerator before reheating to 165 degrees F.
Can I use imitation crab?
Yes, chop it fine. The flavor is milder and sweeter than lump crab.
Why did my shells tear?
Overcooked shells tear easily. Pull them 1 minute early and handle them gently.
Seafood Stuffed Shells
Equipment
- 9×13 inch baking dish
- Large pot
- Mixing bowl
- Aluminum foil
- Spoon
Ingredients
Main Ingredients
- 12 jumbo pasta shells about 4 ounces dry
- 1 tsp salt for the pasta water
- 1 cup lump crab meat drained and picked over
- 1 cup cooked shrimp chopped
- 1 cup whole milk ricotta cheese
- 1 cup shredded mozzarella cheese half in the filling and half on top
- ½ cup grated Parmesan cheese
- 2 cloves garlic minced
- 1 tsp seafood seasoning
- 1 tbsp lemon juice
- 2 tbsp fresh parsley chopped
- ½ cup heavy cream
- ¼ tsp black pepper
Instructions
Cooking
- Cook the shells. Boil the shells 1 minute short of the package time, drain, and cool on a sheet. Heat the oven to 375 degrees F.
- Mix the filling. Combine the crab, shrimp, ricotta, half the mozzarella, Parmesan, garlic, seasoning, lemon juice, parsley, and pepper.
- Fill. Spoon the filling into the shells and set them in a greased 9×13 dish.
- Add cream and cheese. Pour the cream around the shells and top with the remaining mozzarella.
- Bake. Cover and bake 20 minutes, then uncover and bake 10 more minutes until bubbling and golden.
