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Delicious seafood stuffed shells filled with creamy seafood and topped with cheese.
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Seafood Stuffed Shells

A creamy and flavorful pasta dish featuring jumbo shells stuffed with shrimp, crab, and a rich cheesy filling, all draped in luscious Alfredo sauce.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main
Cuisine: Italian
Keyword: Easy
Servings: 4 servings

Equipment

  • Baking Dish
  • Skillet
  • Mixing Bowl

Ingredients

Pasta

  • 20 pieces jumbo pasta shells cooked al dente

Seafood Filling

  • 1 tablespoon olive oil
  • 0.5 pound shrimp peeled, deveined, and chopped
  • 0.5 pound lump crab meat
  • 2 cloves garlic minced
  • 1 cup ricotta cheese
  • 0.5 cup cream cheese softened
  • 0.5 cup shredded mozzarella cheese
  • 0.25 cup grated Parmesan cheese
  • 1 piece egg beaten
  • 1 tablespoon fresh parsley chopped
  • 1 teaspoon Old Bay seasoning
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 1.5 cups Alfredo sauce
  • 0.5 cup shredded mozzarella for topping
  • 0.25 cup grated Parmesan for topping

Instructions

  • Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
  • Cook the jumbo pasta shells according to the package instructions until just al dente. Drain and set aside to cool slightly.
  • In a skillet, heat the olive oil over medium heat. Add the chopped shrimp and cook for 2-3 minutes, stirring occasionally, until pink and just cooked through. Add garlic and cook for 30 more seconds. Remove from heat and let cool.
  • In a large bowl, combine the ricotta cheese, cream cheese, mozzarella cheese, Parmesan cheese, beaten egg, parsley, Old Bay seasoning, salt, and pepper. Mix well until smooth.
  • Gently fold in the cooked shrimp and the lump crab meat, being careful not to break the crab meat up too much.
  • Spread 1 cup of the Alfredo sauce over the bottom of the prepared baking dish.
  • Using a spoon, carefully stuff each shell with the seafood and cheese mixture, then arrange them in the baking dish.
  • Spoon the remaining Alfredo sauce over the filled shells, then sprinkle the top with the extra mozzarella and Parmesan cheese.
  • Cover loosely with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, until the cheese is bubbly and starting to brown.
  • Let cool slightly before serving, and sprinkle with a bit more fresh parsley if desired.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for about 15 minutes, or until hot throughout.