Decadent Seafood Stuffed Shells
Indulge in creamy, cheesy seafood perfection with these Decadent Seafood Stuffed Shells — jumbo pasta shells filled with shrimp, crab, ricotta, and herbs, baked in rich marinara sauce. A comforting yet elegant meal that’s perfect for any occasion.
Equipment
- Large Pot
- Mixing Bowl
- Baking dish
- Aluminum foil
- Oven
Ingredients
Pasta Shells
- 12 jumbo pasta shells slightly undercooked
Seafood Filling
- 1 cup ricotta cheese
- 1 cup cooked shrimp chopped
- 1 cup cooked crab meat drained if canned
- 1 cup mozzarella cheese shredded, plus extra for topping
- ½ cup Parmesan cheese grated
- ¼ cup fresh parsley chopped
- 1 egg lightly beaten
- 2 cups marinara sauce store-bought or homemade
- salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Cook jumbo pasta shells according to package directions until slightly undercooked. Drain and rinse with cold water. Set aside on a towel to cool.
- In a large mixing bowl, combine ricotta cheese, chopped shrimp, crab meat, mozzarella, Parmesan, parsley, egg, salt, and pepper. Mix well until creamy and evenly combined.
- Stuff each cooled shell generously with the seafood mixture. Arrange them in a greased baking dish in a single layer.
- Pour marinara sauce evenly over the stuffed shells, covering them completely. Sprinkle extra mozzarella and Parmesan cheese on top if desired.
- Cover the baking dish tightly with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes, until the top is golden and bubbly.
- Let rest for 5–10 minutes before serving. Garnish with fresh parsley and serve warm with garlic bread or a fresh green salad.
Notes
For a richer flavor, mix in a few tablespoons of Alfredo sauce into the filling. To make ahead, assemble the shells and refrigerate for up to 24 hours before baking. Leftovers keep in the fridge for 3–4 days or freeze for up to 3 months.