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Creamy Seafood Stuffed Shells Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://dishedbydana.com/creamy-seafood-stuffed-shells-recipe/