Name: Creamy Seafood Stuffed Shells
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: Italian-American
Ingredients: Jumbo Shells:; 20–24 jumbo pasta shells, cooked and cooled; Seafood Filling:; 1 cup cooked shrimp, chopped; 1 cup cooked crab meat (or imitation crab); 1 cup ricotta cheese; 1 cup mozzarella cheese, shredded; ¼ cup parmesan cheese; 1 egg; 2 green onions, chopped; 1 tsp garlic powder; 1 tbsp lemon juice; Salt and pepper, to taste; Creamy Sauce:; 2 tbsp butter; 2 cloves garlic, minced; 2 tbsp flour; 2 cups half & half (or milk); ½ cup parmesan cheese; Salt, pepper, and a pinch of Old Bay seasoning or paprika; For Finishing:; Extra mozzarella or parmesan for topping; Fresh parsley, chopped (for garnish)

This Creamy Seafood Stuffed Shells recipe brings together tender pasta shells filled with a rich blend of shrimp, crab, cheeses, and herbs, all smothered in a velvety cream sauce. It’s a luxurious dish that tastes like something from a coastal Italian bistro—right from my own oven.

Why You’ll Love This Recipe

I love how elegant and comforting this meal is without being too fussy. The creamy seafood filling is both delicate and satisfying, and the sauce brings everything together in a warm, cheesy embrace. It’s perfect for special dinners, but easy enough to pull off on a weeknight. Whether I’m cooking for guests or just indulging in a cozy night in, this dish never fails to impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Jumbo Shells

20-24 jumbo pasta shells, cooked and cooled

Seafood Filling

1 cup cooked shrimp, chopped

1 cup cooked crab meat (or imitation crab)

¼ cup parmesan cheese

1 cup ricotta cheese

1 cup mozzarella cheese, shredded

2 green onions, chopped

One egg

1 tsp garlic powder

1 tbsp lemon juice

Salt and pepper to taste

Creamy Sauce

2 tbsp butter

2 cloves garlic, minced

½ cup parmesan cheese

2 tbsp flour

2 cups half & half (or milk)

Salt, pepper, and a pinch of Old Bay seasoning or paprika

For Finishing

Extra mozzarella or parmesan for topping

Fresh parsley, chopped (for garnish)

Directions

Prepare the Filling:
I mix the chopped shrimp and crab with ricotta, mozzarella, parmesan, egg, green onions, garlic powder, lemon juice, salt, and pepper until everything is well combined.

Make the Sauce:
I melt butter in a pan, sauté the garlic for about a minute, then stir in the flour and cook for another minute. Slowly, I whisk in the half & half until it thickens. I stir in parmesan, season with salt, pepper, and a pinch of Old Bay.

Stuff the Shells:
Once the shells are cool, I carefully fill each one with the seafood mixture.

Assemble the Dish:
I pour a little of the sauce into the bottom of a baking dish, arrange the stuffed shells on top, and then pour the rest of the sauce over everything.

Bake:
I bake it at 350°F (175°C) for about 25–30 minutes, until everything is hot and bubbly.

Finish:
To get that irresistible golden top, I add extra mozzarella or parmesan and broil for 2–3 minutes. A sprinkle of fresh parsley adds a nice touch before serving.

Servings and Timing

This recipe makes about 4–6 servings. From start to finish, I can have this on the table in about 1 hour (including prep and bake time).

Variations

I sometimes add scallops or chopped lobster to the filling for an even more decadent twist.

For a lighter version, I use low-fat ricotta and milk instead of half & half.

If I’m short on seafood, I just increase the cheese mixture slightly and use more shrimp or crab only.

I’ve also tried adding spinach or chopped artichokes to the filling for extra flavor and texture.

Storage/Reheating

Leftovers keep well in the fridge for up to 3 days in an airtight container. When I reheat, I cover the dish with foil and warm it in the oven at 325°F until heated through. A splash of milk or cream helps revive the sauce. I avoid microwaving if possible, but if I’m in a rush, I do it in short bursts and stir halfway through.

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FAQs

How do I know when the shells are fully baked?

I look for a bubbly sauce around the edges and a golden top if I’ve added extra cheese. The filling should be hot all the way through.

Can I make this dish ahead of time?

Yes, I often assemble it ahead and store it in the fridge for up to 24 hours before baking. It’s great for prepping before a dinner party.

Can I freeze these stuffed shells?

Absolutely. I freeze them before baking in a foil-covered dish. When I’m ready to cook, I bake from frozen at 350°F for about 45–50 minutes.

What’s a good substitute for crab meat?

If crab isn’t available, I like using more shrimp or even cooked white fish, like cod or tilapia, flaked into pieces.

Can I use store-bought Alfredo sauce instead of making my own?

Yes, if I’m in a pinch, I’ve used Alfredo sauce to save time. I still like to add a little lemon juice and seasoning to mimic the homemade flavor.

Conclusion

Creamy Seafood Stuffed Shells are the kind of meal I love pulling out when I want something comforting, elegant, and packed with flavor. With tender pasta, rich seafood, and that luscious sauce, this dish is always a crowd-pleaser. Whether it’s a family dinner or a special occasion, I can count on this recipe to deliver something truly memorable.

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