Creamy Seafood Stuffed Shells
A comforting dish of jumbo pasta shells filled with a rich mixture of seafood, cheese, and herbs, smothered in a creamy sauce.
Ingredients
For the filling
- 12 pieces jumbo pasta shells Large shells to hold filling.
- 1 cup ricotta cheese For creamy texture.
- 1 cup cooked shrimp, chopped Can use any variety, peeled and deveined.
- 1 cup cooked crab meat Can substitute with other seafood.
- ½ cup grated Parmesan cheese Adds flavor to the filling.
- 1 cup shredded mozzarella cheese For creaminess and melt.
- 2 cloves garlic, minced Adds aroma and flavor.
- 1 tablespoon olive oil For sautéing garlic.
- 1 cup heavy cream Used in the sauce.
- 1 teaspoon Italian seasoning For flavor.
- to taste Salt and pepper To adjust flavor.
- to garnish Fresh parsley or basil For presentation.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
- In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- In a large bowl, combine the ricotta cheese, chopped shrimp, cooked crab meat, half of the grated Parmesan cheese, half of the mozzarella cheese, and Italian seasoning. Season with salt and pepper to taste. Mix carefully until combined.
- Using a spoon, stuff each cooked pasta shell with the seafood mixture.
Baking
- Spread a thin layer of heavy cream on the bottom of a baking dish. Arrange the stuffed shells in the dish.
- Pour the remaining heavy cream over the stuffed shells, ensuring each shell receives some sauce.
- Sprinkle the remaining mozzarella and Parmesan cheese on top.
- Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is golden and bubbly.
- Carefully remove from the oven, let cool for a few minutes, then garnish with fresh parsley or basil before serving.
Notes
Don’t overcook the pasta shells; they should remain firm. You can make the filling in advance and let it meld in the fridge for added flavor.