Creamy Seafood Stuffed Shells
A delightful combination of large pasta shells filled with a rich mixture of seafood and cheeses, baked to perfection in a creamy sauce for a comforting meal.
Ingredients
For the pasta and filling
- 12-15 large shells large pasta shells
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese plus extra for topping
- 1 cup cooked shrimp, chopped use fresh or thawed
- 1 cup crab meat or a mix of seafood can add other seafood like scallops
- 1/2 cup grated Parmesan cheese
- 1 cup heavy cream can substitute with Greek yogurt for a lighter version
- 1/4 cup fresh parsley, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste salt and pepper
For the sauce
- 1 cup marinara sauce
- 1 tablespoon olive oil
- 1/2 teaspoon red pepper flakes optional for added spice
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Boil a large pot of salted water. Cook the pasta shells for about 8-10 minutes or until al dente. Drain and rinse under cold water to prevent sticking.
- In a bowl, mix ricotta cheese, mozzarella, chopped seafood, Parmesan cheese, heavy cream, parsley, garlic powder, onion powder, salt, and pepper. Stir until well combined.
- Carefully fill each pasta shell with the seafood mixture. Place the stuffed shells in a greased baking dish.
- In a separate bowl, combine the marinara sauce with a little olive oil and pour it over the stuffed shells, making sure they are thoroughly covered.
- Sprinkle some additional mozzarella cheese on top of the sauce for that cheesy crust.
Baking
- Cover the baking dish with aluminum foil to keep the moisture in.
- Bake for 25 minutes, then remove the foil and bake for another 10-15 minutes until bubbly and golden brown.
- Let it cool for a few minutes before serving.
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Notes
Serve with a side salad or garlic bread for a complete meal. You can customize the filling with different seafood or cheeses to suit your taste. Store leftovers in an airtight container in the fridge for up to three days or freeze unbaked shells for up to three months.