You know those nights when you want something… special? Not just the usual spaghetti or weeknight chicken. I mean something that feels like you went out to a fancy Italian restaurant, but you’re still in your comfy pants.
That’s what this recipe is for. We’re making Creamy Seafood Stuffed Shells, and I promise it’s way easier than it sounds. This is the dish you make when you want to impress someone, even if that someone is just yourself.
It’s cheesy, creamy, and packed with seafood. And you’re going to nail it on the first try.
What You’ll Need
I’ve broken down the ingredients into a few tables to make your grocery store trip a little easier. Don’t get overwhelmed by the list, a lot of it is probably in your pantry already. The key is getting everything prepped and ready before you start cooking.
First up, the pasta and the seafood. This is the star of the show, so don’t skimp here.
| Ingredient | Amount |
|---|---|
| Jumbo pasta shells | 1 (12 oz) box |
| Raw shrimp | ½ pound |
| Lump crabmeat | 6 ounces |
| Bay scallops | ¼ pound |
| Olive oil | 1 tablespoon |
| Salt & Black pepper | To taste |
A little note on the seafood: make sure your shrimp is peeled and deveined. For the crab, you can use real lump crabmeat or a good quality imitation crab if you’re on a budget. And please, please pat all your seafood completely dry with a paper towel before you chop it up. This is the secret to a non-watery filling.
Next, we have the creamy, cheesy filling. This is what makes the dish so ridiculously good. Using full-fat cheese here really does make a difference in the final texture.
| Ingredient | Amount |
|---|---|
| Whole milk ricotta cheese | 15 ounces |
| Cream cheese | 4 ounces |
| Grated Parmesan cheese | ½ cup |
| Shredded mozzarella | 1 cup |
| Large egg | 1 |
| Fresh parsley, chopped | ¼ cup |
| Garlic powder | 1 teaspoon |
And finally, the simple rosé sauce that brings it all together. This sauce is light enough to not overpower the seafood but creamy enough to feel super luxurious.
| Ingredient | Amount |
|---|---|
| Salted butter | 2 tablespoons |
| Minced garlic | 2 cloves |
| Crushed tomatoes | 1 (15 oz) can |
| Heavy cream | ½ cup |
| Dried oregano | ½ teaspoon |
The Only Tools You Need
You don’t need any wild kitchen gadgets for this. If you’ve got the basics, you’re good to go.
- A large pot (for boiling the shells)
- A colander or strainer
- A large skillet
- A big mixing bowl
- A 9×13 inch baking dish
- A spatula or wooden spoon
- Measuring cups and spoons
How to Make Creamy Seafood Stuffed Shells (Step-by-Step)
Alright, here’s where the fun starts. Just follow along one step at a time, and you’ll have a perfect pan of stuffed shells ready for the oven before you know it.
Step 1: Cook the Shells
Bring a big pot of salty water to a rolling boil. I mean, really salty, like the ocean. Dump in your jumbo shells and cook them according to the package directions, but pull them out about 2 minutes early. You want them al dente, which means they’re cooked but still have a firm bite. (Troubleshooting: If they’re too soft, they will rip when you try to stuff them. A little undercooked is better than overcooked here.)
Step 2: Prep the Cooked Shells
Once they’re done, carefully drain the shells in a colander and rinse them with cool water to stop the cooking process. Gently lay them out on a baking sheet in a single layer so they don’t stick together. This little step saves a lot of frustration later.
Step 3: Cook the Seafood
While the pasta is cooking, get your seafood ready. In a large skillet, heat up 1 tablespoon of olive oil over medium heat. Add your chopped shrimp and scallops. Cook for just 2-3 minutes, stirring, until the shrimp is pink and the scallops are opaque. Don’t cook them all the way through, they’ll finish cooking in the oven. Remove them from the pan and let them cool a bit.
Step 4: Make the Cheesy Filling
In your big mixing bowl, combine the ricotta cheese, softened cream cheese, ½ cup of the mozzarella, Parmesan cheese, the egg, chopped parsley, and garlic powder. Mix it all up until it’s smooth. Then, gently fold in your cooked shrimp, scallops, and the lump crabmeat. Give it a taste and add a pinch of salt and pepper if you think it needs it.
Step 5: Start the Sauce
Wipe out the skillet you used for the seafood (no need to wash it). Melt the 2 tablespoons of butter over medium heat. Add the minced garlic and cook for about 30 seconds until you can smell it. Be careful not to let it burn.
Step 6: Finish the Sauce
Pour the can of crushed tomatoes into the skillet, along with the dried oregano. Let it simmer for about 5 minutes, just to let the flavors get to know each other. Then, turn the heat down to low and stir in the heavy cream. Let it warm through for another minute. That’s it. Your sauce is done.
Step 7: Assemble the Dish
Preheat your oven to 375°F (190°C). Spread about half of your finished sauce evenly across the bottom of your 9×13 inch baking dish. This creates a nice bed for the shells so they don’t stick.
Step 8: Stuff the Shells
Now, carefully take each cooked shell and fill it with a generous spoonful of the seafood and cheese mixture. Don’t be shy here, pack it in. As you fill each shell, nestle it into the sauce in the baking dish, open-side up.
Step 9: Top and Bake
Once all your shells are filled and arranged, pour the rest of the sauce over the top. Then, sprinkle the remaining ½ cup of mozzarella cheese all over everything. Cover the dish loosely with foil and bake for 20 minutes.
Step 10: Get it Golden Brown
After 20 minutes, remove the foil and bake for another 10-15 minutes. You’ll know it’s done when the cheese is melted and bubbly and the edges are turning a beautiful golden brown. Let it rest for 5-10 minutes before serving. This part is hard, I know, but it helps everything set up so it doesn’t fall apart when you serve it.
Pro Tips From My Kitchen
I’ve made this dish more times than I can count, and I’ve learned a few things the hard way. Here are some tips to make sure yours turns out perfect.
- The Ziploc Bag Trick. Filling pasta shells can be a messy job. The easiest way to do it is to scoop all your filling into a large Ziploc bag. Push the filling down to one corner and snip off the tip. Now you have a simple piping bag. You can fill the shells quickly and cleanly without getting cheese all over your hands.
- Don’t Drown the Shells. It might be tempting to completely cover the shells in sauce, but try not to. You want some of the pasta edges to be exposed. These parts get a little toasty and slightly crispy in the oven, which adds a really nice texture to the final dish.
- Rest is Best. I mentioned it in the instructions, but I’m saying it again because it’s important. Letting the dish rest for at least 5 minutes after it comes out of the oven is a game-changer. It allows the filling and sauce to settle, making it so much easier to serve.
Swaps and Fun Variations
This recipe is a great starting point, but feel free to play around with it. Cooking should be fun, right?
- All About the Seafood: Not a fan of crab? Use all shrimp. Want to make it extra fancy? Chop up a lobster tail and add it to the mix. Even canned salmon (drained well) works in a pinch.
- Add Some Greens: Want to sneak in some vegetables? A handful of chopped frozen spinach, thawed and squeezed bone dry, is a great addition to the cheese filling.
- Turn Up the Heat: If you like things a little spicy, add ¼ teaspoon of red pepper flakes to your sauce while it’s simmering. It adds a nice, subtle warmth.
- Cheese Please: You can totally swap the cheeses. Some shredded Gruyère or Asiago on top would add a delicious, nutty flavor.
Can I Make This Ahead of Time?
Yes, you absolutely can, which makes this a fantastic dish for when you have company coming over.
You can fully assemble the entire dish—sauce on the bottom, stuffed shells on top, more sauce, and cheese—and then cover it tightly with foil and pop it in the fridge. It will stay good for up to 24 hours. When you’re ready to eat, just bake it straight from the fridge. You may need to add about 10-15 minutes to the covered baking time since you’re starting with a cold dish.
What to Do With Leftovers
If you happen to have any leftovers, they are amazing the next day. The flavors have even more time to meld together.
Store them in an airtight container in the refrigerator for up to 3 days. The best way to reheat them is in the oven. Place the shells in a small baking dish, cover with foil, and bake at 350°F for about 15-20 minutes, or until heated through. Microwaving works too, but the oven helps keep the pasta from getting too soft.
What Goes Well With This?
This dish is pretty rich, so you don’t need much to go with it. A simple side salad with a light vinaigrette is perfect to cut through the creaminess.
Of course, you can never go wrong with a side of garlic bread for dipping up any extra sauce left on the plate. If you want a green vegetable, some simple steamed asparagus or green beans would be a great choice.
Your Questions, Answered (FAQ)
Q1. Can I use frozen seafood?
Ans: Yes, but you must thaw it completely first. The most important part is to pat it extremely dry with paper towels to remove all excess water before cooking.
Q2. My filling seems watery. What went wrong?
Ans: This usually happens for two reasons: the ricotta was too wet or the seafood wasn’t patted dry. Always pour off any excess liquid from the ricotta container and always pat your seafood dry.
Q3. Why did my pasta shells break when I was stuffing them?
Ans: You probably cooked them a minute or two too long. For stuffed shells, you want the pasta to be a little firmer than you’d normally eat it so it can hold its shape.
Q4. Can I make this with a different sauce?
Ans: For sure. This would be just as delicious with a classic marinara sauce or even a creamy Alfredo sauce if you want it to be extra rich.
Wrapping Up
See? A restaurant-quality meal, made right in your own kitchen. There’s something so satisfying about pulling a bubbly, cheesy pan of stuffed shells out of the oven. It’s comfort food at its absolute best.
Now it’s your turn. Give this recipe a try and see how it goes. I’d love to hear about it in the comments below. Did you try any variations? Did you make it for a special occasion? Let me know
