Creamy Seafood Stuffed Shells Recipe
Introduction
Creamy Seafood Stuffed Shells combine tender pasta with a luscious seafood filling baked to perfection. This comforting dish is perfect for seafood lovers looking for a rich and satisfying meal.
Ingredients
- 12 large pasta shells
- 1 cup mixed seafood (such as shrimp, crab, and scallops), chopped
- 1 cup heavy cream
- 1 cup shredded cheese (mozzarella or a blend works well)
Instructions
- Step 1: Preheat your oven to 375°F (190°C). Cook the pasta shells according to package instructions until al dente, then drain and set aside to cool slightly.
- Step 2: In a bowl, gently mix the chopped seafood with the cream and shredded cheese until well combined.
- Step 3: Carefully stuff each pasta shell with the creamy seafood mixture and place them in a baking dish.
- Step 4: Bake the stuffed shells for 20–25 minutes until the filling is bubbly and the tops are lightly golden.
- Step 5: Remove from the oven and let cool for a few minutes before serving.
Tips & Variations
- For extra flavor, add minced garlic or fresh herbs like parsley or dill to the seafood mixture.
- Substitute half the cream with ricotta cheese for a thicker, richer filling.
- Use a mix of your favorite seafood or canned crab meat for convenience.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave until warmed through to maintain the creamy texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this dish ahead of time?
Yes, you can assemble the stuffed shells and refrigerate them before baking. Just add a few extra minutes to the baking time if baking from cold.
What type of cheese works best for this recipe?
Mozzarella melts beautifully, but you can also use a blend of mozzarella and Parmesan or a mild white cheddar for extra flavor.
PrintCreamy Seafood Stuffed Shells Recipe
Creamy Seafood Stuffed Shells are a delicious Italian-inspired dish featuring large pasta shells filled with a rich mixture of seafood, cream, and cheese, then baked to perfection until bubbly and golden. This comforting casserole combines tender pasta with a savory, creamy seafood filling ideal for a special family dinner or entertaining guests.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Low Salt
Ingredients
Pasta:
- 20 large pasta shells
Seafood Filling:
- 1 lb mixed seafood (shrimp, crab, scallops, chopped)
- 1 cup heavy cream
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (optional)
Additional:
- 1 cup marinara or tomato sauce (optional, for serving)
Instructions
- Cook the pasta shells: Bring a large pot of salted water to a boil. Add the large pasta shells and cook them until al dente, about 8-10 minutes. Drain and rinse with cold water to prevent sticking. Set aside on a tray to cool.
- Prepare the seafood filling: In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add the mixed seafood and cook until just opaque, approximately 3-4 minutes. Remove from heat and let cool slightly. In a bowl, combine the cooked seafood with heavy cream, mozzarella cheese, Parmesan cheese, salt, pepper, and chopped parsley. Mix well until creamy and evenly combined.
- Stuff the shells: Preheat your oven to 375°F (190°C). Spoon the creamy seafood mixture into each cooked pasta shell, filling generously but gently to avoid breaking the shells.
- Bake the stuffed shells: Arrange the stuffed shells in a baking dish. Spread a thin layer of marinara or tomato sauce on the bottom of the dish if desired to prevent sticking and add flavor. Place the stuffed shells seam side up in a single layer. Optionally, top with extra mozzarella cheese for a golden crust. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake an additional 10 minutes until the cheese is bubbly and slightly browned.
- Serve: Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh parsley if desired and enjoy warm.
Notes
- Use fresh or thawed seafood for best flavor and texture.
- You can substitute cream with half-and-half for a lighter version, but the filling may be less rich.
- Parmesan cheese adds a nice sharpness to balance the creaminess.
- Choose large pasta shells specifically made for stuffing.
- If you prefer, use a white sauce or béchamel instead of marinara for a different variation.
- To make ahead, prepare the filling and stuff the shells, then refrigerate the assembled dish overnight before baking.
Keywords: seafood stuffed shells, creamy pasta shells, baked seafood pasta, Italian seafood recipe, cheesy stuffed pasta
