Go Back
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.