Seafood Stuffed Shells recipe

Irresistible Seafood Stuffed Shells Recipe: 7 Steps to a Cheesy Dinner Favorite

ByNiwala
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Seafood stuffed shells bring together tender jumbo pasta, rich seafood filling, and creamy sauces into a luxurious comfort dish that’s perfect for family dinners or special occasions. Combining the briny goodness of crab and shrimp with creamy cheeses and savory herbs, this seafood stuffed shells recipe is sure to impress even the pickiest eaters.

Whether you’re a seafood lover or just in the mood for something indulgent, this recipe delivers a satisfying combination of texture, taste, and presentation. Let’s dive into everything you need to create the ultimate seafood stuffed shells.

Why You’ll Love This Seafood Stuffed Shells Recipe

One bite of these creamy, seafood-packed stuffed shells, and you’ll understand why this recipe is a favorite for seafood pasta lovers everywhere. They’re:

  • Comforting and hearty – a perfect combination of carbs, cheese, and seafood.
  • Surprisingly easy to make – even though they look restaurant-worthy.
  • Versatile – you can customize the seafood and cheeses to your liking.
  • Make-ahead friendly – ideal for busy weeknights or entertaining guests.

There’s just something so satisfying about stuffing plump pasta shells with a luxurious blend of shrimp, crab, and creamy ricotta. Let’s talk ingredients.

Seafood Stuffed Shells ingredient this …
Seafood Stuffed Shells ingredient

Ingredients Needed for Seafood Stuffed Shells

To whip up a batch of this decadent dish, you’ll need the following ingredients:

  • Jumbo pasta shells – typically 20–24 for a 9×13 pan.
  • Seafood mix – usually a combination of cooked shrimp and crab meat.
  • Ricotta cheese – the creamy base of your filling.
  • Shredded mozzarella – for that stretchy, melty goodness.
  • Grated Parmesan – adds depth and a touch of saltiness.
  • Egg – binds the filling together.
  • Fresh garlic and onion – for an aromatic base.
  • Lemon zest – enhances the seafood flavor.
  • Parsley and Italian seasoning – adds herbal brightness.
  • Salt and pepper – to taste.
  • Alfredo sauce – a rich, creamy finish for baking.

Optional: red pepper flakes for heat, baby spinach for greens, or mushrooms for umami.

Choosing the Right Seafood for Stuffed Shells

The beauty of this dish is that it works with a variety of seafood. Most commonly, people use:

  • Cooked shrimp – deveined, peeled, and chopped.
  • Lump crab meat – fresh or canned.
  • Scallops – optional, chopped small for even distribution.

You can use fresh, frozen, or imitation crab meat depending on availability and budget. Just make sure everything is fully cooked before mixing into your filling.

How to Prepare Jumbo Pasta Shells

Properly cooked shells are key. You want them al dente — firm enough to hold their shape when filled. Here’s how:

  1. Boil salted water in a large pot.
  2. Add jumbo shells and cook for 9–10 minutes, stirring occasionally to prevent sticking.
  3. Drain immediately and rinse with cold water to stop the cooking process.
  4. Lay them out in a single layer on a parchment-lined tray to prevent sticking.

A little olive oil drizzle helps too.

Making the Perfect Seafood Filling

The heart of this seafood stuffed shells recipe lies in its rich, cheesy filling. In a mixing bowl, combine:

  • 1 cup cooked, chopped shrimp
  • 1 cup lump or imitation crab meat
  • 1 ½ cups ricotta cheese
  • 1 cup shredded mozzarella
  • ½ cup grated Parmesan
  • 1 beaten egg
  • 2 minced garlic cloves
  • 1 tsp lemon zest
  • 1 tsp Italian seasoning
  • Salt and pepper to taste

Mix gently but thoroughly. Don’t over-mix or the seafood may break down too much. The result should be creamy and slightly chunky.

Using Fresh vs Imitation Crab Meat

Both work well, but here’s the scoop:

  • Fresh crab meat (especially lump or claw) offers the best flavor and texture but is pricier.
  • Imitation crab (surimi) is more affordable and readily available. While it lacks the same richness, it blends well in cheesy fillings.

If you go with fresh, be sure to pick through it for any shell bits.

Adding Shrimp to Your Filling

Shrimp gives a sweet, tender bite that complements the crab. Use:

  • Cooked medium or small shrimp, chopped into chunks
  • Tail-off, deveined shrimp for easy prep

Sautéing the shrimp in a bit of garlic butter before adding boosts flavor even more.

Ideal Cheese Combinations for Stuffed Shells

Cheese is what makes this dish so indulgently creamy. Here’s a tried-and-true combo:

  • Ricotta – the creamy base
  • Mozzarella – for that classic melt and stretch
  • Parmesan – adds a salty, nutty depth

Want a flavor twist? Try swapping in mascarpone for ricotta or adding fontina or Gruyère for a gourmet touch.

Seasoning Tips for a Flavorful Dish

Seafood is delicate, so balance is key. Here are our favorite seasonings:

  • Old Bay Seasoning – a must for seafood lovers
  • Lemon zest or juice – brightens the richness
  • Fresh parsley or basil – adds color and a garden-fresh note
  • Garlic and onion – foundational aromatics
  • Salt and black pepper – adjust to taste
  • Optional: red pepper flakes or Cajun seasoning for heat
Seafood Stuffed
Seafood Stuffed

Preparing the Creamy Alfredo Sauce

You can go two routes:

Homemade Alfredo:

  • 2 cups heavy cream
  • 4 tbsp butter
  • 1 cup grated Parmesan
  • 2 garlic cloves, minced
  • Salt & pepper

Simmer cream and butter, stir in garlic and cheese until smooth.

Shortcut: Use store-bought Alfredo and elevate it with extra Parmesan, garlic, or a splash of white wine.

Alternative Sauces to Try

Not a fan of Alfredo? No worries. Other tasty options:

  • Lobster bisque sauce – rich and luxurious
  • Marinara – for a tomato-based twist
  • Creamy tomato sauce – best of both worlds

Each gives your seafood stuffed shells a unique personality.

How to Assemble Seafood Stuffed Shells

Now that everything’s prepped, let’s build your masterpiece:

  1. Preheat oven to 375°F (190°C).
  2. Spread a layer of Alfredo sauce on the bottom of a 9×13-inch baking dish.
  3. Stuff each shell generously with the seafood filling using a spoon or piping bag.
  4. Place stuffed shells into the dish in a single layer.
  5. Top with more Alfredo sauce and sprinkle with mozzarella and Parmesan.
  6. Cover with foil and bake for 25 minutes.
  7. Uncover and bake an additional 10–15 minutes, until golden and bubbly.

Baking Tips for the Best Texture

  • Don’t overfill the shells – a heaping tablespoon is perfect.
  • Bake covered first, then uncover to get that beautiful cheesy crust.
  • Let the dish rest for 10 minutes after baking before serving – it helps everything set.

Garnishing and Presentation Tips

Elevate the final dish with some flair:

  • Sprinkle chopped fresh parsley or chives on top.
  • Add a pinch of paprika or chili flakes for color.
  • Serve with lemon wedges for brightness.
  • A drizzle of garlic butter just before serving takes it over the top!

Seafood Stuffed Shells Recipe

Ingredients:

  • 20–24 jumbo pasta shells
  • 1 cup cooked shrimp, chopped
  • 1 cup crab meat (fresh or imitation)
  • 1 ½ cups ricotta cheese
  • 1 cup mozzarella cheese, shredded
  • ½ cup Parmesan cheese, grated
  • 1 egg, beaten
  • 2 garlic cloves, minced
  • 1 tsp lemon zest
  • 1 tsp Italian seasoning
  • Salt & pepper to taste
  • 2 cups Alfredo sauce (homemade or store-bought)

Instructions:

  1. Cook jumbo shells until al dente; rinse and set aside.
  2. Mix seafood, cheeses, egg, lemon zest, garlic, seasoning, salt & pepper in a bowl.
  3. Fill each shell with mixture.
  4. Spread ½ cup Alfredo in baking dish. Place filled shells on top.
  5. Cover with remaining sauce, then cheese.
  6. Bake at 375°F for 35–40 mins. Broil for 2–3 mins for a bubbly top.
  7. Garnish and serve warm.
Stuffed Shells
Stuffed Shells

Creative Twists for Shell-Stuffed Seafood Pasta

Want to make this dish your own? Try these fun variations:

  • Add a splash of white wine or sherry to the sauce for a gourmet edge.
  • Mix in lobster chunks for a decadent upgrade.
  • Swap out ricotta for cream cheese or béchamel sauce.
  • Use whole wheat or spinach pasta shells for added nutrition.

Best Side Dishes to Pair with Cheesy Seafood Shells

Complement the rich, cheesy seafood pasta with:

  • Crisp garden salad with citrus vinaigrette
  • Garlic breadsticks or buttery rolls
  • Grilled asparagus or sautéed green beans
  • A chilled glass of Sauvignon Blanc or Pinot Grigio

These sides balance the dish while enhancing its flavors.

Common Mistakes When Making Seafood Pasta Shells

Avoid these pitfalls for the perfect bake:

  • Overcooking pasta shells, causing them to tear
  • Under-seasoning the filling, making it bland
  • Using watery seafood, which can ruin texture
  • Skipping the resting time after baking

A little patience and attention make all the difference.

How to Turn Leftovers Into a New Seafood Pasta Bake

Have extras? Transform them into a new dish:

Bake until golden and crispy — it becomes a creamy seafood casserole you’ll love!

Chop the shells, mix with leftover sauce, and layer in a baking dish.

Top with breadcrumbs and extra cheese.

FAQs

How long can I store seafood stuffed shells?

Store leftovers in the fridge for up to 3 days. Reheat in the oven at 350°F until warm.

Can I freeze this recipe?

Yes! Assemble the shells, cover tightly, and freeze for up to 2 months. Thaw overnight before baking.

Can I use only shrimp or only crab?

Absolutely! Just double the amount of your chosen seafood to maintain volume.

Is this recipe gluten-free?

It can be—just use gluten-free jumbo pasta shells and check your Alfredo sauce ingredients.

Can I make seafood stuffed shells ahead of time?

Definitely! Assemble the night before, refrigerate, and bake when ready.

What side dishes go well with seafood stuffed shells?

Try garlic bread, Caesar salad, steamed asparagus, or a crisp white wine like Chardonnay.

Final Thoughts on Seafood Stuffed Shells

There’s nothing quite like digging into a bubbling dish of seafood stuffed shells—melty, creamy, savory, and oh-so-satisfying. This recipe brings restaurant-quality flavor to your home kitchen with simple ingredients and easy steps. Whether you’re hosting a dinner party or craving a cozy family meal, this dish is sure to become a new favorite in your rotation.

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Seafood Stuffed Shells

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Creamy, seafood-packed jumbo pasta shells filled with a rich mixture of shrimp, crab, and cheeses, topped with Alfredo sauce.

  • Author: helth-recipe
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 70 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Seafood

Ingredients

Scale
  • 20–24 jumbo pasta shells
  • 1 cup cooked shrimp, chopped
  • 1 cup crab meat (fresh or imitation)
  • 1 ½ cups ricotta cheese
  • 1 cup mozzarella cheese, shredded
  • ½ cup Parmesan cheese, grated
  • 1 egg, beaten
  • 2 garlic cloves, minced
  • 1 tsp lemon zest
  • 1 tsp Italian seasoning
  • Salt & pepper to taste
  • 2 cups Alfredo sauce (homemade or store-bought)

Instructions

  1. Cook jumbo shells until al dente; rinse and set aside.
  2. Mix seafood, cheeses, egg, lemon zest, garlic, seasoning, salt & pepper in a bowl.
  3. Fill each shell with mixture.
  4. Spread ½ cup Alfredo in baking dish. Place filled shells on top.
  5. Cover with remaining sauce, then cheese.
  6. Bake at 375°F (190°C) for 35–40 minutes. Broil for 2–3 minutes for a bubbly top.
  7. Garnish and serve warm.

Notes

Don’t overfill the shells; a heaping tablespoon is perfect. Let the dish rest for 10 minutes after baking for the best texture.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 4g
  • Sodium: 550mg
  • Fat: 18g
  • Saturated Fat: 9g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 30g
  • Cholesterol: 110mg

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Seafood Stuffed Shells recipe

Seafood Stuffed Shells

Creamy, seafood-packed jumbo pasta shells filled with a rich mixture of shrimp, crab, and cheeses, topped with Alfredo sauce.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian, Seafood
Calories: 450
Ingredients Method Notes

Ingredients
  

Jumbo Pasta Shells
  • 20-24 pieces jumbo pasta shells typically for a 9×13 pan
Seafood Filling
  • 1 cup cooked shrimp, chopped use medium or small shrimp, tail-off and deveined
  • 1 cup crab meat (fresh or imitation) ensure fully cooked before adding to filling
  • 1.5 cups ricotta cheese the creamy base of your filling
  • 1 cup mozzarella cheese, shredded for that stretchy, melty goodness
  • 0.5 cup Parmesan cheese, grated adds depth and a touch of saltiness
  • 1 piece egg, beaten binds the filling together
  • 2 cloves garlic, minced for an aromatic base
  • 1 tsp lemon zest enhances the seafood flavor
  • 1 tsp Italian seasoning adds herbal brightness
  • Salt and pepper to taste
Alfredo Sauce
  • 2 cups Alfredo sauce (homemade or store-bought) for a rich, creamy finish for baking

Method
 

Preparation
  1. Boil salted water in a large pot.
  2. Add jumbo shells and cook for 9–10 minutes, stirring occasionally to prevent sticking.
  3. Drain immediately and rinse with cold water to stop the cooking process.
  4. Lay them out in a single layer on a parchment-lined tray to prevent sticking.
Filling
  1. In a mixing bowl, combine shrimp, crab meat, ricotta cheese, mozzarella, Parmesan, beaten egg, garlic, lemon zest, Italian seasoning, salt, and pepper.
  2. Mix gently but thoroughly to maintain the seafood texture.
Assembly
  1. Preheat oven to 375°F (190°C).
  2. Spread a layer of Alfredo sauce on the bottom of a 9x13-inch baking dish.
  3. Stuff each shell generously with the seafood filling.
  4. Place stuffed shells into the dish in a single layer.
  5. Top with more Alfredo sauce and sprinkle with mozzarella and Parmesan.
  6. Cover with foil and bake for 25 minutes.
  7. Uncover and bake an additional 10-15 minutes, until golden and bubbly.

Notes

Don’t overfill the shells; a heaping tablespoon is perfect. Let the dish rest for 10 minutes after baking for the best texture.

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  • healthy Moist Yogurt Carrot Cake Muffins for a Healthier Treat

    ByNiwala

    So, ever get that late-night urge for something sweet, but don’t really want to destroy all the healthy eating work you put in earlier? Yup, “been there, done that” about a million times. That’s why these healthy Moist Yogurt Carrot Cake Muffins for a Healthier Treat are my not-so-secret weapon. They totally hit the spot when you’re just not up for a heavy dessert, but still want something more than a sad rice cake. No weird ingredients, either! And you can whip these up pretty fast—no expert baking powers required. So, hang with me while I spill my favorite no-guilt muffin recipe. Why These Muffins? Okay, let’s be real. Regular carrot cake? Loaded with oil, sugar, and honestly, you just feel sort of… meh after one. My healthy Moist Yogurt Carrot Cake Muffins for a Healthier Treat solve that. They’re genuinely moist (not the dry hockey pucks you buy sometimes), lightly sweet, and you don’t need a truckload of oil or butter because Greek yogurt swoops in for the win. I like ‘em as a grab-and-go breakfast, but they work for dessert too. Also—carrots! I know, I know—“Veggies in my muffin?” Trust me, you don’t even notice except for this magical moist texture, plus a hint of carrot sweetness that totally works. Coconut sugar and a bit of honey keep everything just sweet enough. I make these all the time, and folks always ask for the recipe… or just make puppy eyes for seconds. “I can’t get over how these muffins actually taste like something you’d get at a five-star restaurant (yeah, I said it!) but with zero guilt. Perfect for my kiddos too.” – Jess R. Simple Steps to Make These Muffins Don’t sweat about needing fancy gear. You’ll need: one bowl, a whisk or fork (biceps optional), and a muffin tin. Here’s my general rundown: First, mix all your wet ingredients—Greek yogurt, eggs, a splash of vanilla, maybe a glug of honey. Whisk ’em good. Then, dump in your dry stuff (think flour, baking powder, cinnamon, a sprinkle of nutmeg if you’re feeling spicy, coconut sugar). Stir just to combine. Fold in grated carrots last. Don’t overmix, or you’ll end up with dense muffins. Pour into muffin cups and bake around 20 minutes, give or take (everyone’s oven is moody). Let ‘em cool, if you have that kind of willpower. I know, sounds basic. But seriously—it just works. Serving Suggestions Common Questions Q: Can I swap out the yogurt?  A: For sure. Any unsweetened plain yogurt works, even dairy-free. Texture might vary a tad, but still good. Q: How do I store these?  A: Keep them in an airtight container at room temp for two days, or fridge for up to five. I freeze ‘em too, grab out and zap in the microwave for those hangry moments. Q: Do I really need to peel the carrots?  A: Up to you! I’m lazy and skip it sometimes. Just wash well and grate. Q: Can I use a different sweetener?  A: Yes! Maple syrup, brown sugar, or even date paste will work. Tweak the amount and see what you like. Q: Kids picky? Will they notice the carrot?  A: Nope. Mine call them “orange muffins” and have zero clue. Muffin Perfection, Every Time Honestly, there’s nothing like pulling a tray of these healthy Moist Yogurt Carrot Cake Muffins for a Healthier Treat out of the oven and smelling all that cinnamon-carrot goodness. Plus, you can make little changes—add walnuts, raisins, or skip them if you want. If you want more on why yogurt is so awesome, this Mayo Clinic article got me hooked. Point is, don’t be afraid to get creative. Anyway, you gotta try making these. Promise, they’ll be in your regular baking rotation after one bite!   A healthy twist on classic carrot cake! These moist yogurt carrot cake muffins are light, naturally sweetened, and perfect for breakfast, snack time, or guilt-free dessert.