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Crab & Shrimp Stuffed Shells

Crab & Shrimp Stuffed Shells
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Crab & Shrimp Stuffed Shells combine tender jumbo pasta shells with a creamy, flavorful seafood filling made from sweet lump crab meat, succulent shrimp, and a blend of ricotta, mozzarella, and Parmesan cheeses. This elegant yet comforting dish is baked to perfection with marinara or creamy white sauce, making it perfect for family dinners, entertaining guests, or special occasions. Easy to prepare and make-ahead friendly, it delivers rich, savory flavors balanced by fresh herbs and savory seasoning in every bite.

Ingredients

Scale

Pasta

  • 12–15 jumbo pasta shells

Seafood Filling

  • 1 cup fresh lump crab meat
  • 1 cup cooked shrimp, chopped
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese, divided
  • 1 egg, beaten
  • 2 cloves garlic, minced and sautéed
  • 1/2 cup onion, finely chopped and sautéed
  • 1/4 cup fresh parsley, chopped
  • 1 teaspoon Italian seasoning
  • Salt and pepper, to taste

Sauce

  • 2 cups marinara sauce or creamy white sauce

Optional Variations and Garnishes

  • Red pepper flakes or diced jalapeños (for spice)
  • Cream cheese or goat cheese (in place of ricotta)
  • Gluten-free jumbo shells (for gluten-free version)
  • Chopped mushrooms and artichokes (vegetarian filling)
  • Chopped spinach or kale (extra greens)
  • Fresh chopped parsley or basil (for garnish)
  • Extra virgin olive oil (for drizzling)
  • Fresh lemon juice (for finishing)

Instructions

  1. Cook the pasta shells: Bring a large pot of salted water to a boil. Add the jumbo shells and cook according to package instructions until al dente. Drain and spread out flat on a baking sheet to cool and prevent sticking.
  2. Prepare the seafood filling: In a large bowl, combine the fresh lump crab meat, chopped cooked shrimp, ricotta cheese, grated Parmesan, and half of the shredded mozzarella. Add the sautéed garlic and onion, beaten egg, chopped fresh parsley, Italian seasoning, salt, and pepper. Mix gently until well incorporated yet still fluffy.
  3. Assemble the shells: Preheat the oven to 375°F (190°C). Spread a thin layer of marinara or creamy white sauce on the bottom of a baking dish. Carefully spoon the seafood-cheese filling into each pasta shell and arrange them in the dish. Pour the remaining sauce over the stuffed shells and sprinkle with the remaining mozzarella cheese.
  4. Bake to perfection: Cover the dish loosely with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese on top is melted and slightly golden.
  5. Rest and serve: Let the stuffed shells rest for 5 minutes before serving to allow the filling to set and maximize creaminess.

Notes

  • Use lump crab meat for tender chunks and superior flavor; avoid shredded crab meat with fillers.
  • Do not overcook the pasta shells; they should be al dente to prevent mushiness after baking.
  • Fresh parsley and Italian seasoning brighten and balance the rich seafood and cheese filling.
  • Allow the dish to rest slightly after baking to achieve the best texture.
  • Spread the sauce under and over the shells to keep the filling moist and flavorful.
  • Make ahead by assembling the dish the day before and refrigerating; bake just before serving.
  • Freeze unbaked stuffed shells up to 3 months in a sealed, freezer-safe container for convenient future meals.
  • Reheat leftovers covered with foil in a 350°F (175°C) oven for about 20 minutes; adding a bit of sauce or water helps maintain creaminess.

Nutrition

Keywords: Crab, Shrimp, Stuffed Shells, Seafood Pasta, Baked Pasta, Italian Seafood Dish, Creamy Pasta, Entertaining Recipe

Find it online: https://mealsbymary.com/crab-shrimp-stuffed-shells/