Description
Seafood Stuffed Shells combine tender jumbo pasta shells filled with a creamy, savory mixture of shrimp, crab, scallops, ricotta, and Parmesan cheese, all baked in a rich marinara sauce topped with melted mozzarella. This elegant yet easy recipe offers a flavorful, family-friendly meal perfect for weeknights or special occasions, adaptable to dietary preferences and make-ahead preparation.
Ingredients
Pasta Shells
- Jumbo pasta shells (about 20 shells)
Seafood Filling
- Seafood mix (shrimp, crab, scallops) – approx. 1 lb total, chopped
- Olive oil – 2 tablespoons
- Butter – 1 tablespoon
- Garlic – 2 cloves, minced
- Shallots – 1 small, minced
- Ricotta cheese – 1 cup
- Parmesan cheese, grated – ½ cup
- Fresh parsley, chopped – 2 tablespoons
- Fresh basil, chopped – 2 tablespoons
- Lemon zest – 1 teaspoon
- Lemon juice – 1 tablespoon
- Heavy cream or béchamel sauce – ¼ cup
- Salt and freshly ground black pepper to taste
Sauce and Topping
- Marinara sauce – 2 cups
- Mozzarella cheese, shredded (optional) – 1 cup
- Extra grated Parmesan cheese for topping (optional) – ¼ cup
Instructions
- Cook the pasta shells: Bring a large pot of salted water to a boil and cook the jumbo shells until al dente, about 8-10 minutes. Drain carefully and place on a lightly oiled tray to prevent sticking.
- Prepare the seafood filling: In a skillet, heat olive oil and butter over medium heat. Sauté minced garlic and shallots until fragrant and translucent. Add chopped seafood and cook gently until just opaque. Remove from heat and let cool slightly.
- Mix the cheese filling: In a large bowl, combine ricotta, grated Parmesan, chopped parsley, basil, lemon zest, and lemon juice along with the cooked seafood. Stir in heavy cream or béchamel sauce to create a creamy consistency. Season with salt and pepper to taste.
- Stuff the shells: Using a spoon, fill each cooked shell generously with the seafood-cheese mixture. Spread a layer of marinara sauce in the bottom of a baking dish and arrange the stuffed shells on top to prevent sticking.
- Bake to perfection: Top the stuffed shells with additional marinara sauce and sprinkle shredded mozzarella and extra Parmesan cheese if desired. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes or until bubbly and golden on top.
Notes
- Don’t overcook the shells; they will continue cooking in the oven and should remain slightly firm after boiling.
- Use fresh seafood when possible for the best flavor and texture.
- Allow the filling to cool before stuffing the shells to prevent cheese from melting too quickly.
- Layer sauce generously to keep shells moist and balance richness.
- Cover with foil while baking to avoid over-browning cheese; remove foil in the last 5 minutes for a perfect crust.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup (about 3 shells)
- Calories: 420
- Sugar: 6g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 110mg
Keywords: seafood stuffed shells, seafood pasta, baked stuffed shells, Italian seafood recipe, family dinner, make-ahead, gluten-free pasta
