Ingredients
- 12–14 jumbo pasta shells
- 1/2 pound shrimp, peeled, deveined, and chopped
- 1/2 pound crab meat (lump or claw)
- 4 oz cream cheese, softened
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk or half‑and‑half
- Optional: hot sauce or red pepper flakes for heat
Instructions
- Preheat the oven to 180 °C (350 °F).
- Cook jumbo pasta shells in salted boiling water until al dente—about 8–10 minutes. Drain and cool slightly.
- In a skillet, melt butter over medium heat; sauté garlic until fragrant, then stir in flour to form a roux.
- Whisk in milk until thickened into a creamy white sauce. Season with salt, pepper, and a bit of lemon zest.
- In a large bowl, combine cream cheese, ricotta, half the mozzarella, Parmesan, chopped shrimp, crab meat, parsley, lemon juice, salt, and pepper.
- Spoon the seafood-cream-cheese mixture into each shell and place them in a greased baking dish.
- Pour the white sauce evenly over the stuffed shells, then sprinkle remaining mozzarella on top.
- Bake uncovered for 20–25 minutes until the sauce is bubbling and cheese is melted and slightly golden.
- Garnish with extra parsley or chili flakes before serving.
Notes
- Use jumbo shells for best filling capacity.
- Swap seafood for scallops, lobster, or imitation crab.
- Add sautéed spinach or mushrooms for more vegetables.
- Freeze assembled shells unbaked for up to 1 month.
- Add cayenne or hot sauce for a spicy kick.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 portion (2–3 shells)
- Calories: 420
- Sugar: 4g
- Sodium: 620mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 135mg
