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Creamy Seafood Stuffed Shells

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These Creamy Seafood Stuffed Shells are filled with a rich mixture of shrimp, crab, and cheese, then topped with a homemade cream sauce and baked until bubbly and golden. It’s an easy yet impressive recipe that feels restaurant-quality while remaining comforting and budget-friendly.

  • Total Time: 1 hour
  • Yield: 6 1x

Ingredients

Scale

For the filling:

  • 20 jumbo pasta shells
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup cooked shrimp, chopped
  • 1 cup cooked crab meat (or imitation crab)
  • 1/2 cup ricotta cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1/4 teaspoon paprika (optional)
  • Salt and pepper, to taste

For the sauce:

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups heavy cream
  • 1/2 cup chicken broth
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper, to taste

For topping:

  • Extra shredded mozzarella cheese
  • Extra grated Parmesan cheese

Instructions

  1. Preheat your oven to 180°C (350°F).
  2. Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook until just al dente, about 1–2 minutes less than package directions. Drain and rinse under cold water to stop the cooking. Set aside.
  3. Heat olive oil and butter in a skillet over medium heat. Add finely chopped onion and sauté until translucent, about 4 minutes. Stir in minced garlic and cook for 1 more minute.
  4. Add chopped shrimp and crab to the skillet. Season lightly with salt, pepper, and paprika (if using). Cook, stirring for 2–3 minutes, then remove from heat. Let cool slightly.
  5. In a large mixing bowl, combine the seafood mixture with ricotta, mozzarella, Parmesan, and parsley. Mix well until creamy. Taste and adjust seasoning if needed.
  6. In a separate saucepan, melt butter over medium heat. Whisk in the flour and cook for 1–2 minutes to form a roux. Slowly add the heavy cream and chicken broth, whisking constantly to prevent lumps.
  7. Add garlic powder, onion powder, salt, and pepper to the sauce. Cook until the sauce thickens enough to coat the back of a spoon, then remove from heat.
  8. Lightly grease a 9×13-inch baking dish. Spread a thin layer of cream sauce on the bottom.
  9. Fill each pasta shell with about 1–2 tablespoons of seafood filling. Arrange stuffed shells in the baking dish, open side up.
  10. Pour the remaining cream sauce evenly over the top of the shells, making sure all are well covered.
  11. Sprinkle with additional mozzarella and Parmesan. Cover the dish with foil.
  12. Bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and lightly golden.
  13. Let rest for 5 minutes before serving.

Notes

Make sure not to overcook the pasta as it will finish cooking in the oven.

You can substitute ricotta with cottage cheese for a lighter version.

Add a pinch of red pepper flakes to the sauce for subtle heat.

Chopped spinach or mushrooms can be added to the filling for more texture.

  • Author: Emily
  • Prep Time: 25
  • Cook Time: 35

Find it online: https://recipesmars.com/2025/08/creamy-seafood-stuffed-shells/