Description
Creamy Seafood Stuffed Shells is a decadent and comforting Italian-inspired dish featuring jumbo pasta shells filled with a rich seafood mixture of lobster and crab, blended with creamy cheeses and baked in a luscious Parmesan cream sauce. Perfect for seafood lovers, this dish balances the sweetness of fresh shellfish with gooey mozzarella and tangy Parmesan, ideal for special occasions or a cozy 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
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 to warm through, then 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, and season with salt and pepper. Mix thoroughly until all ingredients are well incorporated into a creamy filling.
- Cook the Jumbo Shells: Boil jumbo pasta shells according to the package instructions until al dente. Drain the shells and let them cool slightly to handle them safely before filling.
- Prepare the Sauce: In the same skillet used for seafood, melt the remaining 1 tablespoon of butter over medium heat. Stir in the flour and cook for about 1 minute while whisking constantly to form a roux. Gradually add the heavy whipping cream while continuing to whisk to avoid lumps. Stir in the grated Parmesan cheese and the remaining ½ cup shredded mozzarella cheese, cooking until the sauce thickens and becomes smooth and creamy.
- Assemble the Dish: Preheat the oven to 375°F (190°C). Spread a thin layer of the prepared cheese sauce on the bottom of a baking dish to prevent sticking. Stuff each cooled pasta shell generously with the seafood filling and arrange them side by side in the dish. Pour the remaining cheese sauce evenly over the stuffed shells.
- Bake: Cover the baking dish with aluminum foil and bake for 20 minutes. Then remove the foil and continue baking for another 10 minutes or until the top is bubbly and golden brown.
- Serve: Allow the stuffed shells to cool slightly before serving. Optionally, garnish with extra Parmesan cheese or fresh herbs like parsley for added flavor. Serve warm and enjoy this creamy, indulgent seafood pasta dish.
Notes
- Add shrimp to the filling for an additional seafood flavor.
- For a spicy variation, incorporate red pepper flakes or hot sauce into the filling or sauce.
- Fresh herbs such as parsley, basil, or thyme complement the dish beautifully.
- Swap mozzarella and Parmesan with Gruyère, fontina, or white cheddar for different cheese profiles.
- Use gluten-free pasta shells and substitute flour with cornstarch to make this dish gluten-free.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat covered in the oven at 350°F (175°C) for 15 minutes or microwave individual portions for 1-2 minutes.
- Freeze assembled but unbaked shells tightly covered for up to 2 months. Bake from frozen at 375°F (190°C) for about 45 minutes when ready.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (approx. 1 cup of stuffed shells)
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 125 mg
Keywords: seafood stuffed shells, creamy seafood pasta, lobster crab stuffed shells, Italian seafood casserole, baked stuffed pasta shells
