Seafood Stuffed Shells are a delightful dish that combines the best of the ocean with creamy goodness. This recipe is perfect for seafood lovers and works great for family dinners or special occasions. Imagine biting into a cheesy shell filled with succulent crab and shrimp—it’s a taste of luxury that’s easy to make!
Why Make This Recipe
Making Seafood Stuffed Shells is a wonderful way to enjoy the flavors of seafood in a fun and comforting way. The jumbo pasta shells are perfect for holding the rich filling, making every bite a treat. It’s also a great way to impress your guests with a dish that looks and tastes gourmet, but is simple enough to prepare at home.
How to Make Seafood Stuffed Shells
Ingredients
- 12 jumbo pasta shells
- 1 cup lump crab meat, drained
- 1 cup cooked shrimp, chopped
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon Old Bay seasoning
- 1/2 cup heavy cream
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
Directions
- Preheat your oven to 375°F (190°C).
- Grease a baking dish.
- Cook the jumbo pasta shells according to package instructions until they are al dente. Drain and set aside.
- In a mixing bowl, combine the crab meat, chopped shrimp, ricotta cheese, half of the mozzarella, Parmesan cheese, minced garlic, Old Bay seasoning, lemon juice, and parsley. Mix everything well.
- Fill each cooked pasta shell with the seafood mixture and place them in the greased baking dish.
- Pour the heavy cream over the shells and sprinkle the remaining mozzarella on top.
- Cover the dish with foil and bake for 20 minutes.
- Remove the foil and bake for another 10 minutes until the dish is bubbly and golden.
- Garnish with extra parsley and serve warm.
How to Serve Seafood Stuffed Shells
Seafood Stuffed Shells are best served warm right out of the oven. Pair them with a fresh salad or garlic bread for a complete meal. A drizzle of lemon juice or a sprinkle of additional parsley on top enhances the dish even more.
How to Store Seafood Stuffed Shells
If you have leftovers, Seafood Stuffed Shells can be stored in an airtight container in the refrigerator for up to three days. To reheat, simply place them in the oven until heated through.
Tips to Make Seafood Stuffed Shells
- Make sure to cook the jumbo shells al dente so they hold their shape when you fill them.
- You can add more seafood, like scallops or lobster, depending on your preference.
- For extra flavor, mix in some spinach or artichokes to the filling.
Variation
You can easily customize Seafood Stuffed Shells by swapping out the seafood. If you prefer, use just shrimp or incorporate other types of fish. For a vegetarian option, try a spinach and cheese filling instead.
FAQs
1. Can I make Seafood Stuffed Shells ahead of time?
Yes, you can prepare them a day in advance. Just follow the steps up to the baking stage, cover them, and store them in the fridge. When you’re ready, bake them as directed.
2. Can I freeze Seafood Stuffed Shells?
Yes, you can freeze unbaked stuffed shells. Wrap them tightly in plastic wrap and place them in a freezer-safe container. Thaw and bake as directed when you’re ready to eat.
3. What is Old Bay seasoning?
Old Bay seasoning is a unique blend of spices that is popular in seafood dishes. It typically includes celery salt, black pepper, red pepper, and paprika, among other spices. You can find it in the spice aisle of most grocery stores.
Seafood Stuffed Shells
Ingredients
For the filling
- 1 cup lump crab meat, drained
- 1 cup cooked shrimp, chopped
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese divided
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon Old Bay seasoning
- ½ cup heavy cream
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
For the pasta
- 12 pieces jumbo pasta shells cooked according to package instructions
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Grease a baking dish.
- Cook the jumbo pasta shells according to package instructions until they are al dente. Drain and set aside.
Filling
- In a mixing bowl, combine the crab meat, chopped shrimp, ricotta cheese, half of the mozzarella, Parmesan cheese, minced garlic, Old Bay seasoning, lemon juice, and parsley. Mix everything well.
- Fill each cooked pasta shell with the seafood mixture and place them in the greased baking dish.
Baking
- Pour the heavy cream over the shells and sprinkle the remaining mozzarella on top.
- Cover the dish with foil and bake for 20 minutes.
- Remove the foil and bake for another 10 minutes until the dish is bubbly and golden.
- Garnish with extra parsley and serve warm.
