Creamy Seafood Stuffed Shells Recipe
Introduction
Creamy Seafood Stuffed Shells offer a delicious twist on traditional stuffed pasta. Filled with a rich seafood mixture and baked in a smooth cream sauce, this dish is perfect for a comforting dinner that feels special.
Ingredients
- Pasta shells – 20 large shells
- Mixed seafood (shrimp, crab, scallops) – 2 cups, chopped
- Cream sauce – 2 cups (homemade or store-bought)
- Cheese (mozzarella or parmesan) – 1 cup shredded
Instructions
- Step 1: Cook pasta shells according to package instructions until al dente, then drain and set aside to cool slightly.
- Step 2: Prepare the seafood mixture by combining the chopped seafood with half of the cheese in a bowl.
- Step 3: Stuff each pasta shell with the seafood mixture, filling them generously but gently so they hold their shape.
- Step 4: Spread a layer of cream sauce on the bottom of a baking dish, then arrange the stuffed shells in a single layer.
- Step 5: Pour the remaining cream sauce evenly over the shells and sprinkle the rest of the cheese on top.
- Step 6: Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until the sauce is bubbly and the cheese is golden.
Tips & Variations
- For extra flavor, sauté the seafood with garlic and herbs before stuffing the shells.
- Substitute cream sauce with a tomato-based sauce for a lighter, tangier version.
- Add fresh chopped parsley or basil on top before serving to brighten the dish.
Storage
Store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through, or microwave covered on medium power, stirring halfway.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen seafood for this recipe?
Yes, just be sure to thaw the seafood completely and pat it dry before mixing to avoid excess moisture in the filling.
Is it possible to prepare this dish ahead of time?
Absolutely. You can assemble the stuffed shells a day in advance, cover them tightly, and refrigerate. Bake them fresh when ready to serve.
PrintCreamy Seafood Stuffed Shells Recipe
Creamy Seafood Stuffed Shells feature tender pasta shells filled with a rich mixture of seafood and cheese, baked in a luscious cream sauce. This hearty and satisfying dish combines the delicate flavors of various seafood with creamy textures, making it perfect for a comforting family dinner or special occasion.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Ingredients
Pasta
- 20 large pasta shells
Seafood Filling
- 1 cup cooked crab meat
- 1 cup cooked shrimp, chopped
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 clove garlic, minced
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
Cream Sauce
- 2 cups heavy cream
- 1 tablespoon butter
- 2 tablespoons all-purpose flour
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Cook Pasta Shells: Boil a large pot of salted water and cook the pasta shells according to package instructions until al dente. Drain carefully and set aside to cool.
- Prepare Seafood Filling: In a mixing bowl, combine cooked crab meat, chopped shrimp, ricotta cheese, shredded mozzarella, grated Parmesan, minced garlic, chopped parsley, salt, and pepper. Mix gently until fully combined.
- Make the Cream Sauce: In a saucepan over medium heat, melt butter. Whisk in flour and cook for about 1 minute to form a roux. Gradually whisk in heavy cream, stirring until sauce thickens. Add Parmesan cheese, garlic powder, salt, and pepper. Remove from heat once creamy and smooth.
- Stuff the Shells: Using a spoon, carefully fill each cooked pasta shell with the seafood and cheese mixture.
- Assemble and Bake: Preheat oven to 375°F (190°C). Spread a thin layer of cream sauce on the bottom of a baking dish. Arrange stuffed shells in the dish, then pour remaining cream sauce evenly over the top.
- Bake: Place the baking dish in the oven and bake for 25-30 minutes until the sauce is bubbly and the tops of the shells are lightly golden.
- Serve: Remove from the oven and allow to cool slightly before serving. Garnish with additional fresh parsley or grated Parmesan if desired.
Notes
- Use fresh seafood if possible for best flavor.
- Ensure shells are not overcooked to prevent tearing during stuffing.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but sauce may be less thick.
- Can be prepared a day ahead and baked just before serving.
- Freeze leftovers in an airtight container for up to 2 months.
Keywords: seafood stuffed shells, creamy stuffed shells, baked pasta shells, seafood pasta bake, creamy seafood pasta
