Seafood Stuffed Shells
Jumbo pasta shells filled with crab, shrimp, ricotta, and Parmesan, baked with cream and melted mozzarella.
Equipment
- 9x13 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 9x13 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.
Notes
Substitutions: Use chopped imitation crab in place of lump crab.
Tips: Do not overcook the shells and keep seafood cold until mixing. The center should reach 165 degrees F.
Storage: Refrigerate for 3 days or freeze for 2 months. Reheat covered at 350 degrees F.