Name: Seafood Stuffed Shells
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Ingredients: 20 jumbo pasta shells; 1 cup cooked shrimp, chopped; 1 cup lump crab meat; 1/2 cup bay scallops, chopped; 1 1/2 cups ricotta cheese; 1 cup shredded mozzarella cheese (divided); 1/2 cup grated Parmesan cheese (divided); 1 garlic clove, minced; 2 tablespoons chopped fresh parsley; Salt and pepper to taste; 2 tablespoons butter; 2 tablespoons all-purpose flour; 2 cups milk or half-and-half; 1/4 cup breadcrumbs

There’s something about the combination of creamy seafood and tender pasta shells that feels like pure comfort. I first made these seafood stuffed shells on a cold evening when I was craving something indulgent, yet elegant. The result was so luscious and satisfying, it quickly became one of my favorite dishes to serve when I want to impress guests—or just treat myself.

The magic lies in the balance of delicate seafood flavors with a rich, cheesy filling, all wrapped in perfectly cooked pasta shells and topped with a golden breadcrumb crust. Each bite is creamy, savory, and just a little bit luxurious. If you love seafood and crave cozy, satisfying meals, this dish is absolutely for you.

Why You’ll Love This Seafood Stuffed Shells Recipe

This recipe brings restaurant-quality seafood to your home kitchen with minimal fuss. The flavors are rich but not overpowering, and the texture of the creamy filling contrasts beautifully with the tender pasta and crisp topping. It’s ideal for holidays, special occasions, or anytime you want to enjoy a gourmet seafood dish without needing a reservation.

What Type of Seafood Works Best in Stuffed Shells?

You have several excellent choices when it comes to seafood for this dish. I personally love using a blend of shrimp, scallops, and crab meat—it adds layers of flavor and texture to the creamy filling. Shrimp brings a slight sweetness and firmness, crab offers a briny richness, and scallops give a soft, melt-in-your-mouth bite.

If you’re working with what’s on hand or have a specific preference, feel free to use just one type. Just make sure whatever seafood you choose is cooked and chopped into bite-sized pieces before stuffing.

Options for Substitutions

Stuffed shells are versatile, and you can easily adjust this recipe to suit your pantry or dietary needs:

Seafood: If you’re avoiding shellfish, try using firm white fish like cod or tilapia. You can also swap crab with imitation crab if you’re looking for a more budget-friendly option.
Cheese: Ricotta is traditional, but cottage cheese blended until smooth works as a lower-fat alternative. You can also add a little mascarpone for extra creaminess.
Sauce: Instead of a white béchamel or Alfredo-style sauce, try using a creamy tomato sauce for a different flavor profile.
Pasta Shells: If you can’t find jumbo shells, you could use cannelloni tubes or even layer the filling into lasagna noodles for a seafood lasagna variation.

Ingredients for This Seafood Stuffed Shells Recipe

Each ingredient in this recipe has a purpose—not just for taste, but for creating the perfect texture and balance in every bite. Here’s what you’ll need and why:

Jumbo Pasta Shells: These large shells are ideal vessels for holding the creamy seafood mixture. They bake to tender perfection and make for a beautiful presentation.
Cooked Shrimp: Brings a slightly sweet, firm texture that contrasts well with the creaminess of the filling.
Lump Crab Meat: Adds rich, oceanic flavor and pairs perfectly with the creamy cheese base.
Bay Scallops: Their delicate flavor and buttery texture melt beautifully into the filling.
Ricotta Cheese: Forms the creamy base of the filling—mild, soft, and perfect for binding the seafood.
Parmesan Cheese: Adds sharpness and depth to the cheese mixture, and creates a crispy topping when baked.
Mozzarella Cheese: Melts into a luscious layer of gooey richness throughout the dish.
Garlic: Just a little minced garlic brings warmth and aroma to the filling.
Fresh Parsley: Offers freshness and a pop of color to balance the richness.
Salt and Black Pepper: Essential for seasoning and bringing out all the other flavors.
Butter and Flour: Used to make the roux for the white sauce—this gives the dish its signature creamy texture.
Milk or Half-and-Half: Creates the silky béchamel-style sauce that wraps everything in indulgence.
Breadcrumbs: Sprinkled on top for a crunchy, golden crust that finishes the dish beautifully.

Step 1: Prepare the Pasta Shells

Bring a large pot of salted water to a boil and cook the jumbo pasta shells just until al dente. Be careful not to overcook them—they’ll soften further in the oven. Drain and rinse with cold water to stop the cooking. Set them aside on a tray so they don’t stick together.

Step 2: Make the Creamy White Sauce

In a saucepan over medium heat, melt butter and whisk in flour to form a roux. Cook for a minute or two to eliminate the raw flour taste. Slowly pour in the milk or half-and-half, whisking constantly until the sauce thickens. Season with salt, pepper, and a touch of garlic. Remove from heat once it reaches a smooth, creamy consistency.

Step 3: Mix the Filling

In a large mixing bowl, combine ricotta, chopped cooked shrimp, crab meat, scallops, half the mozzarella, Parmesan cheese, garlic, and chopped parsley. Season with salt and pepper to taste. The filling should be thick and spoonable.

Step 4: Stuff the Shells

Gently fill each cooked pasta shell with the seafood and cheese mixture. A small spoon works best for this. Be generous, but don’t overfill or the shells may split.

Step 5: Assemble the Dish

Spread a thin layer of the white sauce across the bottom of a greased baking dish. Arrange the stuffed shells in a single layer over the sauce. Pour the remaining white sauce evenly over the shells.

Step 6: Top and Bake

Sprinkle the rest of the mozzarella and Parmesan over the top, followed by a light layer of breadcrumbs. Bake uncovered at 375°F (190°C) for about 25–30 minutes, until bubbly and lightly golden on top.

How Long to Cook the Seafood Stuffed Shells

The seafood stuffed shells should bake in a preheated oven at 375°F (190°C) for 25 to 30 minutes. You’ll know they’re ready when the sauce is bubbling around the edges, and the top is lightly golden from the melted cheese and toasted breadcrumbs. If you like an extra crispy topping, you can broil them for an additional 2–3 minutes at the end—just keep a close eye so they don’t burn.

Tips for Perfect Seafood Stuffed Shells

Undercook the Pasta Slightly: Boil the shells just until al dente. They will continue cooking as they bake, and this prevents them from becoming mushy.
Use Cooked Seafood: Make sure all your seafood is pre-cooked before adding it to the filling. This ensures it won’t release excess moisture during baking, which could make the dish watery.
Don’t Overfill: While it’s tempting to stuff as much filling as possible into each shell, too much can cause them to split. A heaping tablespoon is usually just right.
Let the Sauce Thicken: When making your white sauce, give it enough time on the stove to thicken properly. This helps the filling stay rich and creamy without being runny.
Layer Thoughtfully: Start with a thin base of sauce in the dish to prevent the pasta from sticking and to add flavor from the bottom up.
Add a Little Freshness: A sprinkle of fresh parsley or a squeeze of lemon juice before serving brightens the flavors and balances the richness.
Make Ahead Friendly: You can assemble the dish a day in advance, cover it tightly, and refrigerate until you’re ready to bake.

Watch Out for These Mistakes While Cooking

Even though this dish is quite forgiving, a few common missteps can take it from fabulous to frustrating. Here’s what to avoid:

Overcooking the Shells: Soft shells are harder to stuff and can fall apart during baking. Cook them just until al dente.
Watery Filling: Using uncooked or watery seafood can release excess moisture into the filling. Always drain well and pat dry.
Skipping the Sauce Base: That initial layer of sauce in the baking dish is key—it keeps the shells from sticking and adds extra moisture and flavor.
Overbaking: If baked too long, the seafood can become rubbery and the sauce may dry out. Stick to the recommended time and keep an eye during the final minutes.
Unseasoned Filling: Taste the seafood and cheese mixture before stuffing—ricotta especially benefits from some salt and pepper.

What to Serve With Seafood Stuffed Shells?

A rich dish like this pairs best with fresh, light sides to balance the flavors. Here are my favorite pairings:

Simple Arugula Salad

Peppery arugula dressed with lemon juice, olive oil, and a sprinkle of Parmesan adds a crisp contrast.

Garlic Bread

Buttery and crunchy, garlic bread is perfect for soaking up the creamy sauce left on your plate.

Lemon-Roasted Asparagus

The citrus brightens the dish while the asparagus brings a nice tender crunch.

A Glass of White Wine

A chilled Chardonnay or Pinot Grigio enhances the seafood’s delicate flavors without overpowering them.

Marinated Cherry Tomatoes

Sweet and tangy, they’re refreshing and look beautiful on the plate.

Steamed Broccolini with Garlic

Elegant and mild, broccolini makes a great green complement without stealing the spotlight.

Creamy Tomato Soup (as a starter)

If you want to start the meal with something cozy and warming, a cup of tomato soup does the trick without overwhelming the main.

Storage Instructions

Seafood stuffed shells store surprisingly well, making them a great candidate for leftovers or make-ahead meals. Here’s how to keep them fresh:

Refrigeration: Store any leftover shells in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) covered with foil until warmed through, about 15–20 minutes.
Freezing (Before or After Baking): You can freeze the dish assembled and unbaked, or after it has been baked. Either way, wrap it tightly in plastic wrap and then in aluminum foil. Label and freeze for up to 2 months.
- To bake from frozen (unbaked): Bake covered at 375°F (190°C) for 45–60 minutes, uncovering for the last 10 minutes to brown the top.
- To reheat from frozen (pre-baked): Allow to thaw in the fridge overnight and then reheat at 350°F until hot in the center.
Individual Portions: Freeze individual stuffed shells on a baking tray, then transfer to a freezer-safe bag for easy single servings.

Estimated Nutrition

Please note that exact values will vary depending on your specific ingredients and quantities used, but here’s an approximate estimate per serving (based on 6 servings total):

Calories: 480–520
Protein: 28g
Fat: 28g
Saturated Fat: 14g
Carbohydrates: 30g
Sugar: 4g
Fiber: 2g
Sodium: 680mg
Cholesterol: 135mg

This dish is rich and satisfying, so a moderate portion with a fresh side is usually perfect for a well-rounded meal.

Frequently Asked Questions

What kind of crab meat should I use?

Lump crab meat is ideal for this recipe because of its sweet, delicate flavor and substantial texture. You can also use claw meat or imitation crab if preferred or needed for budget reasons.

Can I make this dish ahead of time?

Absolutely! You can prepare and assemble the stuffed shells up to 24 hours in advance. Cover tightly with foil and refrigerate until ready to bake.

Can I freeze the stuffed shells?

Yes. Freeze the assembled, unbaked shells in a well-wrapped dish for up to 2 months. You can also freeze baked leftovers. Just make sure to cool completely before freezing.

What type of cheese can I use instead of ricotta?

Cottage cheese (blended until smooth) is a great substitute. You can also try mascarpone for extra richness, or a mix of cream cheese and mozzarella for a denser texture.

Is this dish gluten-free?

Not by default, as the pasta shells and béchamel sauce both contain gluten. However, you can use gluten-free pasta shells and swap the flour in the roux with gluten-free flour or cornstarch.

Can I use canned seafood?

While fresh or frozen is best for flavor and texture, canned crab or shrimp can work in a pinch. Drain thoroughly and flake or chop before using.

How do I know when it’s done baking?

Look for bubbling sauce around the edges and a lightly golden, crisp top. The internal temperature should reach at least 165°F (74°C) for food safety.

Can I add vegetables to the filling?

Yes! Finely chopped spinach, sautéed mushrooms, or even a bit of sun-dried tomato can enhance the flavor and texture. Just make sure to cook and drain any added vegetables to avoid extra moisture.

Conclusion

Seafood stuffed shells are a showstopper of a dish—creamy, comforting, and packed with delicate seafood flavor. Whether you’re hosting a special dinner or just want to enjoy something a little extra on a weeknight, this recipe delivers elegance without the stress. With flexible options for ingredients, storage, and serving, it’s a recipe you’ll come back to again and again.