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Creamy Seafood Stuffed Shells

Jumbo pasta shells stuffed with a savory blend of shrimp, crab, and ricotta cheese, baked in a rich garlic cream sauce.
Print Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian-American, Seafood
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Pasta & Filling
  • 12 oz jumbo pasta shells
  • 1 lb shrimp peeled, deveined, chopped
  • 8 oz lump crab meat drained if canned
  • 15 oz ricotta cheese whole milk
  • 2 cups mozzarella cheese shredded, divided
  • 0.5 cup Parmesan cheese grated
  • 1 egg large
  • 1 tsp Old Bay seasoning
  • 2 tbsp fresh parsley chopped
Cream Sauce
  • 4 tbsp unsalted butter
  • 3 cloves garlic minced
  • 3 tbsp all-purpose flour
  • 1 cup heavy cream
  • 1.5 cups whole milk
  • 1 tsp lemon zest

Equipment

  • Large Pot
  • 9x13 Baking Dish
  • Mixing bowls
  • Saucepan

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Boil pasta shells in salted water for 2-3 minutes less than package directions (al dente). Drain and rinse with cool water.
  3. In a large bowl, mix ricotta, 1 cup mozzarella, Parmesan, egg, Old Bay, and parsley. Gently fold in chopped shrimp and crab meat.
  4. In a saucepan, melt butter over medium heat. Sauté garlic for 30 seconds. Whisk in flour and cook for 1 minute.
  5. Gradually whisk in milk and heavy cream. Simmer until thickened. Stir in lemon zest, salt, and pepper.
  6. Spread 1/2 cup sauce on the bottom of a 9x13 baking dish.
  7. Stuff each shell generously with the seafood mixture and arrange in the baking dish.
  8. Pour remaining sauce over shells and top with remaining 1 cup mozzarella.
  9. Cover with foil and bake 20 minutes. Remove foil and bake 10-15 minutes more until bubbly.

Notes

Ensure seafood is patted dry before mixing to prevent watery filling.