Seafood Stuffed Shells

I’ve taken giant pasta shells and filled them with a creamy, seafood-rich mixture, then baked them in marinara (or a white sauce, if I’m in the mood) topped with melted cheese. It’s an elegant yet homey dish that shows off seafood in all its tender, flavorful glory.

Why You’ll Love This Recipe

I love this recipe because it turns ordinary stuffed shells into something celebratory with seafood. The filling—packed with shrimp, crab, or scallops—is creamy, cheesy, and seasoned just right. It’s impressive enough for entertaining but easy enough for a comforting weeknight dinner.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• jumbo pasta shells, cooked al dente

• mixed seafood (shrimp, crab meat, scallops, or lobster), chopped

• ricotta cheese

• shredded mozzarella cheese

• grated Parmesan cheese

• cream cheese or mascarpone (optional for extra creaminess)

• garlic, minced

• fresh parsley or basil, chopped

• lemon zest (optional for brightness)

• salt and black pepper

• marinara sauce or white (Alfredo-style) sauce

• olive oil or butter (for sautéing seafood)

• optional: red pepper flakes for heat

directions

1. Cook the shells:
   I boil salted water and cook the jumbo shells until just al dente. I drain and rinse them under cold water to stop cooking and keep them from sticking.

2. Prepare the seafood filling:
   In a skillet, I heat a little olive oil or butter, sauté minced garlic until fragrant, then add chopped shrimp, crab, or scallops. I cook until seafood is just opaque (the shrimp or scallops should change color). I transfer it to a bowl and let it cool lightly.

3. Mix the creamy filling:
   I combine the seafood with ricotta, some mozzarella, Parmesan, and a touch of cream cheese or mascarpone if I want extra richness. I stir in chopped parsley, lemon zest, salt, pepper, and red pepper flakes (if I’m using them).

4. Assemble the shells:
   I spread sauce evenly in a baking dish. Then I stuff each shell with the creamy seafood mixture and place them seam-side up over the sauce. Once all shells are arranged, I spoon more sauce over the tops and sprinkle with remaining mozzarella and Parmesan.

5. Bake until bubbly:
   I bake at 375 °F (190 °C) for about 20–25 minutes, or until the cheese is melted and the sauce is bubbling around the shells. I let it rest a few minutes before serving.

6. Serve:
   I garnish with extra fresh parsley or basil and maybe a squeeze of lemon juice. I serve these shells with a green salad or garlic bread for a full meal.

Servings and timing

• Servings: 4–6 (about 4–6 shells per person, depending on size)

• Prep time: ~20 minutes

• Cook time: 20–25 minutes

• Total time: Around 40–45 minutes

Variations

• I swap ricotta for cottage cheese for a lighter version.

• I add cooked spinach or artichoke hearts to the filling for extra veggies.

• I use Alfredo sauce instead of marinara for a richer, creamier casserole-style version.

• I substitute smoked salmon or diced lobster for a gourmet twist.

• I sprinkle breadcrumbs mixed with Parmesan on top before baking for a crispy, golden crust.

storage/reheating

• Refrigeration: I store leftovers covered in the fridge for up to 3 days.

• Reheating: I reheat in a 350 °F (175 °C) oven, covered for about 10–15 minutes, until heated through. I uncover toward the end to crisp the cheese. Microwave works too for a quick meal but the oven maintains better texture.

• Freezing: I freeze the assembled (but unbaked) shells in a freezer-safe dish for up to 2 months. When ready, I bake straight from frozen, adding about 10 minutes to the bake time and keeping it covered until melted and bubbling.

FAQs

Can I use frozen seafood?

Yes—I thaw and pat the seafood dry before sautéing. Make sure to remove excess moisture so the filling isn’t watery.

What’s the best cheese combination?

I prefer a mix of ricotta for creaminess, mozzarella for meltiness, and Parmesan for a salty, sharp finish. Cream cheese adds extra richness if I want it.

Can I make this ahead of time?

Absolutely—I assemble the dish and refrigerate it for several hours or overnight. I add a few extra bake minutes when cooking from cold.

Is this dish dairy-free or vegan possible?

I haven’t tried it dairy-free, but I think dairy-free ricotta, cheese alternatives, and a light oil sauce could work well for a vegan version.

What to serve with it?

I love serving these with a crisp green salad, roasted vegetables, or garlic bread to round out the meal.

Conclusion

I adore these Seafood Stuffed Shells because they deliver indulgent, creamy seafood flavor in easy, handheld pasta bites. It’s a stunning yet approachable dish that works for special dinners or cozy nights in.