Description

When you’re craving something warm, creamy, and irresistibly comforting, there’s nothing quite like Seafood Stuffed Shells. This cozy baked pasta dish is loaded with tender shell pasta, stuffed with a rich blend of shrimp, crab, and ricotta cheese, all blanketed in a velvety sauce and topped with golden, bubbling cheese.

This version takes classic stuffed shells to a luxurious level with seafood flair and creamy, cheesy goodness in every bite. Whether you’re hosting a dinner party or just need a comforting family dinner, these baked shells are a guaranteed hit.

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Ingredients

Scale

For the Stuffed Shells:

20 jumbo pasta shells
1 cup cooked shrimp, chopped
1 cup lump crab meat (or imitation crab)
1 cup ricotta cheese
1 cup shredded mozzarella cheese (plus more for topping)
½ cup grated Parmesan cheese
1 egg
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt & pepper, to taste
2 tablespoons chopped parsley (plus more for garnish)

For the Sauce:

2 cups Alfredo sauce or tomato cream sauce
1 tablespoon butter (optional, for extra richness)
Pinch of crushed red pepper flakes (optional)

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Instructions

Step 1: Prepare the Ingredients

Boil the jumbo pasta shells in salted water until al dente. Drain and rinse with cold water.
In a mixing bowl, combine shrimp, crab, ricotta, mozzarella, Parmesan, egg, garlic powder, Italian seasoning, salt, pepper, and parsley. Stir until well mixed.

Step 2: Fill the Shells

Spoon or pipe the seafood filling into each pasta shell. Be generous, but don’t overstuff.

Step 3: Assemble the Dish

Spread a layer of sauce on the bottom of your greased baking dish. Arrange the stuffed shells in a single layer.
Pour the remaining sauce evenly over the shells. Top with extra mozzarella and a sprinkle of Parmesan.

Step 4: Bake

Cover with foil and bake at 375°F (190°C) for 25 minutes.
Remove foil and bake for another 10–15 minutes, until cheese is golden and bubbly.

Step 5: Serve & Enjoy

Let cool slightly. Garnish with extra parsley. Serve with crusty bread or salad for the full experience.

Notes

Use Quality Seafood – Fresh or good-quality frozen seafood makes all the difference.
Don’t Overcook Pasta – Slightly undercook the shells so they hold up during baking.
Try Different Sauces – Alfredo is rich and creamy, but tomato cream or vodka sauce adds a nice tang.
Make It Spicy – Add crushed red pepper to the filling or sauce for a subtle heat.
Prep Ahead – Assemble and refrigerate up to 24 hours before baking.