Creamy Seafood Stuffed Shells (Printable Version)
Tender pasta shells filled with shrimp, crab, and creamy cheeses baked in rich white sauce.
# What You Need:
→ Pasta
01 - 16 jumbo pasta shells
→ Seafood Filling
02 - 8 oz cooked shrimp, peeled, deveined, and chopped
03 - 4 oz lump crab meat
04 - 8 oz ricotta cheese
05 - 4 oz cream cheese, softened
06 - ½ cup grated Parmesan cheese
07 - 1 egg, lightly beaten
08 - 2 tbsp chopped fresh parsley
09 - 2 tbsp chopped chives or green onions
10 - 1 clove garlic, minced
11 - ½ tsp salt
12 - ¼ tsp black pepper
13 - ¼ tsp crushed red pepper flakes (optional)
→ Sauce
14 - 2 tbsp unsalted butter
15 - 2 tbsp all-purpose flour
16 - 1½ cups whole milk
17 - ½ cup heavy cream
18 - ½ cup grated Parmesan cheese
19 - 1 tsp lemon zest
20 - 2 tbsp fresh lemon juice
21 - ¼ tsp ground nutmeg
22 - Salt and pepper to taste
→ Topping
23 - ½ cup shredded mozzarella cheese
24 - 2 tbsp grated Parmesan cheese
# Directions:
01 - Preheat oven to 350°F. Lightly grease a 9 x 13-inch baking dish.
02 - Cook jumbo pasta shells in salted boiling water according to package directions until al dente. Drain and rinse under cold water to stop cooking. Set aside.
03 - In a large bowl, combine shrimp, crab, ricotta, cream cheese, Parmesan, egg, parsley, chives, garlic, salt, pepper, and red pepper flakes. Mix until well combined.
04 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in milk and heavy cream until smooth. Bring to a gentle simmer, stirring frequently, until thickened (about 3–4 minutes).
05 - Stir in Parmesan, lemon zest, lemon juice, nutmeg, salt, and pepper. Remove from heat.
06 - Spread ⅓ of the sauce over the bottom of the prepared baking dish.
07 - Fill each pasta shell with the seafood mixture (about 2 tablespoons per shell) and arrange stuffed shells, open side up, in the dish.
08 - Pour remaining sauce evenly over the shells. Sprinkle with mozzarella and Parmesan.
09 - Cover with foil and bake for 25 minutes.
10 - Remove foil and bake an additional 10 minutes, or until bubbly and golden.
11 - Let stand for 5 minutes before serving. Garnish with extra parsley if desired.
# Expert Tips:
01 -
- The combination of shrimp and crab feels luxurious without requiring restaurant prices
- That homemade white sauce with lemon zest creates layers of flavor you cannot get from jarred versions
02 -
- Overfilling the shells causes them to split during baking, so leave a little room for expansion
- The sauce must be bubbling before you add cheese or the texture will never properly thicken
03 -
- Use a piping bag or ziplock bag with the corner snipped to fill shells quickly and neatly
- Room temperature ingredients blend more smoothly, so pull everything out about 30 minutes before starting