These creamy seafood stuffed shells are a treat! Big pasta shells are filled with a yummy mix of seafood and cheese, then baked in a rich sauce. What’s not to love?
Honestly, my favorite part is that cheesy filling! It makes me want to keep these shells all to myself. Perfect for impressing family or just treating yourself on a cozy night!
Key Ingredients & Substitutions
Pasta Shells: Large pasta shells are essential for holding the filling. If you can’t find them, use manicotti or even jumbo pasta tubes. Just ensure they can hold the filling without breaking.
Seafood: I like a mix of shrimp and crab for flavor and texture. If you’re on a budget, imitation crab works too. For a veggie option, consider stuffed shells with sautéed mushrooms or spinach instead.
Cheeses: Ricotta and mozzarella bring creaminess while Parmesan adds a salty bite. For a lighter recipe, substitute part-skim ricotta and reduced-fat mozzarella. Vegan cheese can also work if you want a dairy-free version.
Heavy Cream: This makes the sauce rich. If you’re watching calories, you can replace it with additional milk or use half-and-half for a little creaminess without all the fat.
How Do You Make Creamy Seafood Filling Without It Being Watery?
The key to a good filling is balancing moisture and texture. Start by cooking the seafood until just heated through. If using frozen seafood, make sure it’s fully thawed and drained to prevent excess water.
- Incorporate ricotta and cheeses while mixing—this binds the filling and adds richness.
- Add spinach that’s been sautéed or wilted to reduce its moisture, preventing a watery filling.
- Season well, but be cautious with salt; seafood and cheese can already be salty.
How to Make Creamy Seafood Stuffed Shells
Ingredients You’ll Need:
For the Pasta:
- 12 large pasta shells
For the Seafood Filling:
- 1 cup cooked shrimp, chopped
- 1 cup cooked crab meat (or imitation crab), shredded
- 1 cup cooked scallops or clams (optional), chopped
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese, plus extra for topping
- 1 cup fresh spinach, chopped
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 2 tablespoons olive oil
For the Creamy Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk (whole or 2%)
- ½ cup heavy cream
- 1 teaspoon lemon zest
- 1 teaspoon dried Italian seasoning or fresh herbs (parsley, basil)
- Salt and pepper to taste
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This recipe takes approximately 40 minutes to prepare and cook. You’ll spend about 15 minutes cooking the pasta and preparing the seafood filling, and then another 25 minutes baking everything to perfection. It’s a great dish for a cozy dinner!
Step-by-Step Instructions:
1. Cook the Pasta Shells:
Bring a large pot of salted water to a boil. Cook the pasta shells according to the package directions until they are al dente. Once done, drain them and rinse with cold water to stop the cooking. Set them aside for later use.
2. Prepare the Creamy Seafood Filling:
In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until they become softened and fragrant, about 3 to 4 minutes. Then, gently stir in the seafood (shrimp, crab, and optional scallops or clams) just to warm it through. Remove from heat once heated.
3. Combine Filling Ingredients:
In a large mixing bowl, combine the ricotta cheese, shredded mozzarella, grated Parmesan, chopped spinach, lemon zest, Italian seasoning, and the seafood mixture. Mix everything together until well combined. Season with salt and pepper to taste.
4. Make the Creamy Sauce:
In a medium-sized saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1-2 minutes to form a roux. Gradually whisk in the milk and heavy cream, making sure to whisk continuously to avoid lumps. Cook the sauce until it thickens, about 5 to 7 minutes. Add salt, pepper, and if you like, a pinch of nutmeg to enhance the flavor.
5. Assemble the Shells:
Preheat your oven to 375°F (190°C). Spread a thin layer of the creamy sauce on the bottom of a baking dish to prevent sticking. Carefully stuff each pasta shell with the creamy seafood filling and arrange them in the baking dish. Pour the remaining creamy sauce evenly over the stuffed shells and sprinkle extra Parmesan cheese on top.
6. Bake:
Cover the baking dish with foil and bake for 20 minutes. After that, remove the foil and bake for an additional 10 minutes, or until the sauce is bubbly and the top is lightly golden.
7. Serve:
Garnish the stuffed shells with fresh chopped parsley before serving. Enjoy them warm, paired with a nice green salad or some crusty bread for a complete meal!
Enjoy your delicious creamy seafood stuffed shells with a rich, cheesy filling and a smooth, flavorful sauce!
Can I Use Frozen Seafood for This Recipe?
Yes, you can use frozen seafood! Just make sure to thaw it completely before cooking. You can thaw seafood overnight in the fridge or quickly under cold running water. Drain well to prevent excess moisture from making the filling watery.
Can I Make The Filling in Advance?
Absolutely! You can prepare the seafood filling a day ahead, store it in the refrigerator in an airtight container, and stuff the shells just before baking. This helps save time on a busy day!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place the stuffed shells in a baking dish with a splash of milk or cream to keep them moist and reheat in the oven at 350°F (175°C) until warmed through.
Can I Substitute Ingredients to Make It Healthier?
Yes! You can use whole wheat pasta shells for added fiber or substitute part-skim ricotta and low-fat mozzarella to reduce calories and fat. You can also add more vegetables, like mushrooms or zucchini, for additional nutrition!
