Introduction

Creamy Seafood Stuffed Shells bring together tender lobster, crab, and a rich cheese sauce for a decadent meal that’s perfect for impressing guests or treating yourself. This comforting dish is easy to assemble and bakes to a golden, bubbly perfection.

The image shows a white bowl filled with large pasta shells that are stuffed with creamy white cheese and topped with small cooked shrimp. Each shell has one or two orange-pink shrimp resting in a thick, smooth cheese sauce that looks slightly browned and bubbly on top. There are small green herb pieces scattered over the cheese and shrimp, and black pepper or seasoning sprinkled lightly over each shell. The ridged texture of the pasta shells is visible around the edges. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz lobster meat
8 oz lump crab meat
3 garlic cloves, minced
1 tablespoon all-purpose flour
Salt and pepper, to taste
1 cup shredded mozzarella cheese (divided into 2 portions of ½ cup each)
1 ½ tablespoons butter (divided)
8 oz cream cheese
½ cup heavy whipping cream
¾ cup Parmesan Reggiano cheese, grated
Jumbo pasta shells (quantity as needed)
Aluminum foil (for baking)

Instructions

Step 1: In a large skillet over medium heat, melt ½ tablespoon of butter. Add the minced garlic and sauté until fragrant, about 1 minute. Add the lobster and crab meat, cook for 2-3 minutes, then remove from heat and set aside.
Step 2: In a large bowl, combine the cooked seafood with cream cheese, ½ cup shredded mozzarella, salt, and pepper. Mix until fully combined.
Step 3: Cook the jumbo pasta shells according to package instructions. Drain and let cool slightly before filling.
Step 4: In the skillet, melt the remaining butter over medium heat. Add the flour and cook for about 1 minute, stirring constantly. Gradually whisk in the heavy cream. Stir in the Parmesan and remaining mozzarella until the sauce is smooth and creamy.
Step 5: Preheat the oven to 375°F (190°C). Spread a thin layer of cheese sauce on the bottom of a baking dish. Stuff each cooled shell with the seafood filling and arrange them in the dish. Pour the remaining cheese sauce over the shells.
Step 6: Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, until the top is bubbly and golden.
Step 7: Allow to cool slightly before serving. Garnish with extra Parmesan or fresh herbs if desired, then serve warm.

Tips & Variations

Add chopped shrimp to the filling for more seafood variety.
Include a pinch of red pepper flakes or hot sauce for subtle heat.
Fresh herbs like parsley, basil, or thyme brighten the dish.
Substitute mozzarella with Gruyère, fontina, or white cheddar for different flavors.
For a gluten-free version, use gluten-free pasta and replace flour with cornstarch in the sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in the oven at 350°F (175°C) for 15 minutes, or microwave individual portions for 1–2 minutes. You can freeze the unbaked assembled dish for up to 2 months; bake from frozen at 375°F (190°C) for about 45 minutes.

How to Serve

The image shows a close-up of large pasta shells filled with a creamy mixture topped with cooked shrimp. Each shell has one or two shrimp nestled in a rich, white cheese sauce that looks smooth and slightly browned in spots. The shells are pale yellow with ridged textures, and the filling is sprinkled lightly with black pepper and chopped green herbs, adding small flecks of color. The shells sit in a white bowl on a white marbled surface. The shrimp are pink with a tender, slightly glossy look, and the cheese sauce has a velvety texture that hugs the inside of the shells. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use imitation crab meat instead of lump crab?

Yes, imitation crab can be used, but fresh lump crab offers better texture and flavor.

Can I make this dish ahead of time?

Absolutely. Prepare the stuffed shells a day in advance, refrigerate, and bake when ready.

Creamy Seafood Stuffed Shells Recipe

Print Recipe

★★★★★

4.9 from 86 reviews

Indulge in creamy seafood stuffed shells packed with succulent lobster, lump crab, and a rich blend of cheeses. This luxurious dish features jumbo pasta shells stuffed with a savory seafood and cream cheese filling, topped with a velvety Parmesan and mozzarella sauce, then baked to golden perfection. Perfect for special occasions or a comforting family dinner.

Author: Dana
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Baking
Cuisine: Italian-American

Ingredients

Scale

Seafood Filling

8 oz lobster meat
8 oz lump crab meat
3 garlic cloves, minced
1 tablespoon all-purpose flour
Salt and pepper, to taste
1 cup shredded mozzarella cheese (divided into 2 portions of ½ cup each)
1 ½ tablespoons butter (divided)
8 oz cream cheese
½ cup heavy whipping cream
¾ cup Parmesan Reggiano cheese, grated

For Baking

Aluminum foil
Jumbo pasta shells (approximately 20-25 shells)

Instructions

Prepare the Seafood: In a large skillet over medium heat, melt ½ tablespoon of butter. Add the minced garlic and sauté until fragrant, about 1 minute. Add the lobster and crab meat, cooking for 2-3 minutes until heated through. Remove from heat and set aside.
Make the Filling: In a large bowl, combine the cooked seafood with the cream cheese, ½ cup shredded mozzarella, salt, and pepper. Mix thoroughly until well blended into a creamy, cohesive filling.
Cook the Jumbo Shells: Boil the jumbo pasta shells according to the package instructions until al dente. Drain the shells and allow them to cool slightly to make them easier to handle for stuffing.
Prepare the Sauce: In the same skillet, melt the remaining 1 tablespoon of butter over medium heat. Add the flour and cook for about 1 minute, stirring constantly to form a roux. Gradually whisk in the heavy cream, stirring continuously until smooth. Stir in the grated Parmesan and remaining ½ cup shredded mozzarella, cooking until the sauce is creamy and uniform.
Assemble the Dish: Preheat the oven to 375°F (190°C). Spread a thin layer of the creamy cheese sauce on the bottom of a baking dish. Carefully stuff each cooled pasta shell with the seafood filling and arrange them evenly in the baking dish. Pour the remaining cheese sauce over the top of the shells.
Bake: Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the top is bubbly and golden brown.
Serve: Let the dish cool slightly before serving. Optionally garnish with extra Parmesan cheese or fresh herbs such as parsley or basil for added flavor. Serve warm and enjoy this decadent seafood pasta bake.

Notes

Add chopped shrimp for an extra burst of seafood flavor.
Include red pepper flakes or hot sauce for a spicy twist.
Fresh herbs like parsley, basil, or thyme complement the richness of the dish.
Substitute Gruyère, fontina, or white cheddar cheeses for variation.
For a gluten-free option, use gluten-free pasta shells and replace flour with cornstarch in the sauce.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the oven at 350°F (175°C) for 15 minutes covered with foil or microwave individual portions for 1-2 minutes.
Freeze the assembled but unbaked dish for up to 2 months; bake from frozen for about 45 minutes at 375°F (190°C).
Cook pasta shells al dente to prevent breaking during stuffing.
Pair with fresh salad, garlic bread, or roasted vegetables for a complete meal.

Keywords: seafood stuffed shells, lobster stuffed pasta, crab stuffed shells, creamy seafood pasta bake, baked pasta shells, seafood pasta casserole, lobster and crab pasta