Rich, elegant, restaurant-style comfort pasta
These Creamy Seafood Stuffed Shells deliver all the luxurious flavor of a restaurant-style pasta dish with surprisingly simple steps. Jumbo shells are filled with a rich mixture of tender seafood, creamy ricotta, herbs, and Parmesan, then baked in a silky garlic cream sauce until bubbly and golden. It’s the perfect special-occasion meal for holidays, date nights, or cozy evenings when you want something indulgent without spending hours in the kitchen. Busy cooks will appreciate that the filling comes together quickly and the dish can be assembled ahead of time. Every bite is loaded with comforting, ocean-fresh flavor—making this a showstopper pasta you’ll want to make again and again.
⏱️ Time Breakdown
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 6
📝 Ingredients
For the Shells & Filling
- 20–24 jumbo pasta shells
- 1 tbsp olive oil
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 8 oz shrimp, cooked & chopped
- 8 oz crab meat (real or high-quality imitation)
- 1 cup ricotta cheese
- ½ cup shredded mozzarella
- ½ cup grated Parmesan
- 1 tbsp lemon juice
- 1 tsp Old Bay or seafood seasoning
- 2 tbsp chopped fresh parsley
- Salt & pepper to taste
For the Creamy Sauce
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups half-and-half (or whole milk)
- ½ cup grated Parmesan
- 1 tsp garlic powder
- ½ tsp paprika
- Salt & pepper to taste
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Large pot
- Skillet
- Mixing bowls
- Whisk
- Measuring cups & spoons
- Baking dish (9×13)
- Spoon or piping bag for filling shells
👩🍳 Step-by-Step Instructions
- Cook shells: Boil jumbo shells until just al dente. Drain and set aside to cool slightly.
- Sauté aromatics: In a skillet, heat olive oil over medium. Add onion and cook 3–4 minutes until soft. Add garlic and cook 1 minute until fragrant. 😊
- Mix filling: In a bowl, combine shrimp, crab, ricotta, mozzarella, Parmesan, lemon juice, Old Bay, parsley, onion mixture, salt, and pepper. Stir until creamy and well mixed.
- Make the sauce: Melt butter in a saucepan. Whisk in flour and cook 1 minute. Slowly add half-and-half, whisking until smooth.
- Season sauce: Add Parmesan, garlic powder, paprika, salt, and pepper. Simmer 2–3 minutes until slightly thickened and glossy. ✨
- Fill the shells: Spoon seafood filling into each cooked shell (about 2 tablespoons per shell).
- Assemble: Spread a thin layer of sauce on the bottom of your baking dish. Add stuffed shells on top. Pour remaining sauce evenly over them.
- Bake: Bake at 350°F (175°C) for 25–30 minutes, until bubbly and lightly golden.
- Serve: Garnish with fresh parsley and extra Parmesan. 🍽️
💡 Pro Tips
- Make-ahead friendly: Assemble up to 24 hours in advance and bake when ready.
- Seafood swaps: Use scallops, lobster, or canned salmon in place of crab or shrimp.
- Freezer option: Freeze assembled shells (without baking) for up to 2 months; thaw overnight before baking.
- Extra creamy: Stir 2 oz softened cream cheese into the filling for a richer texture.