Creamy Seafood Stuffed Shells

There’s something utterly irresistible about the first whiff of a tray of seafood-stuffed shells coming out of the oven: warm, buttery aroma threaded with garlic and sea-sweet notes of crab, lobster, and shrimp. The first bite delivers a luxurious contrast — the tender bite of al dente pasta gives way to a silky ricotta-cheese filling studded with succulent chunks of shellfish, finished with a golden, bubbling top of mozzarella and Parmesan. Textures mingle (creamy, meaty, cheesy) and flavors brighten with a whisper of parsley and black pepper. This is comfort with a coastal accent — elegant enough for a dinner party, cozy enough for a family Sunday supper.

This recipe shines for many occasions: a celebratory holiday table when you want something impressive but not fussy; a special weeknight when you crave something indulgent and effortless; or a weekend brunch turned savory and substantial. Make it for gatherings — the dish presents beautifully — or scale it down for a quieter, indulgent meal at home.

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At a Glance

Prep Time: 20 minutes
Cook Time: 35 minutes (baking time included)
Total Time: 55 minutes
Servings: 4 generous servings (12 shells, 3 shells per person)
Difficulty Level: Moderate (requires basic stuffing and baking)

Nutrition Highlights

The following nutrition information is an estimate per serving (recipe yields ~4 servings). Values were calculated using standard food-composition data from USDA FoodData Central and checked against general guidance from health authorities such as the Mayo Clinic for portion and macro context. These are approximations; actual values depend on exact brands and portions used.

Estimated nutrition per serving:

Calories: ~520 kcal
Protein: ~45 g
Total Carbohydrates: ~24 g
Dietary Fiber: ~2 g
Total Fat: ~25 g
Saturated Fat: ~13 g
Sodium: ~800–1,000 mg (varies with cheeses and added salt)
Sugar: ~4 g

Why these numbers matter: this dish is protein-rich (thanks to lobster, crab, shrimp, and cheeses), moderate in carbohydrates (pasta shells), and moderately high in fat, much of it from dairy. For personalized recommendations — especially if you are managing sodium, saturated fat, or caloric intake — consult a registered dietitian or your healthcare provider. Sources: USDA FoodData Central; general dietary guidance from the Mayo Clinic.

Why You’ll Love It

Bold seafood flavor and luxurious creaminess: combining lobster, crab, and shrimp creates a complex, layered seafood profile that feels restaurant-worthy at home.
Memorable presentation: stuffed shells arranged in a casserole dish and browned on top always impress guests without extra plating work.
Comforting yet celebratory: it’s comfort food with an elevated touch — perfect for holidays, birthdays, or any night you want to feel a little fancy.
Make-ahead friendly: prepare the shells in advance, refrigerate, and bake when guests arrive for easy hosting.

How to Make Creamy Seafood Stuffed Shells

Ingredients:

12 large pasta shells
1 cup cooked lobster meat, chopped (about 140 g)
1 cup cooked crab meat, flaked (about 130 g)
1 cup cooked shrimp, chopped (about 145 g)
1 cup whole-milk ricotta cheese (approx. 240–250 g)
1 cup shredded mozzarella cheese (approx. 110–120 g), divided
1/2 cup grated Parmesan cheese (approx. 45–50 g)
1 cup cheese sauce (store-bought or homemade béchamel with cheese)
1 tablespoon garlic, minced (about 3 cloves)
1 tablespoon fresh parsley, chopped
Salt and freshly ground black pepper to taste

Optional ingredients and substitutions:

Use part-skim ricotta to lower fat and calories.
Substitute crab or lobster with extra shrimp or scallops if preferred.
For extra brightness, stir in 1 tablespoon lemon zest to the filling.
Use gluten-free pasta shells for a gluten-free version.
Swap mozzarella for provolone or fontina for a different melt profile.

Directions:

Preheat the oven to 375°F (190°C).
Cook the pasta shells according to package directions until al dente; drain and set aside to cool slightly. (Tip: undercook by 1 minute if you plan to bake longer; shells will finish cooking in the oven.)
In a large bowl, combine lobster, crab, shrimp, ricotta cheese, half of the mozzarella (about 1/2 cup), Parmesan, garlic, parsley, salt, and pepper. Gently fold to combine — avoid overmixing to keep flaked seafood texture.
Stuff each pasta shell with the seafood mixture, distributing the filling evenly across the shells. A small spoon or piping bag makes this neater.
Spread half of the cheese sauce in the bottom of a 9×13-inch (or similar) baking dish. (This prevents sticking and adds creaminess.)
Arrange the stuffed shells seam-side up in the dish and top with the remaining cheese sauce and the rest of the mozzarella.
Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes, until top is golden and bubbly. (Tip: broil 1–2 minutes at the end for extra browning — watch closely.)
Let cool for 5 minutes before serving so the filling sets slightly.

Practical tips:

Check shell doneness by ensuring the filling is heated through and cheese sauce is bubbling.
If using frozen cooked seafood, thaw completely and pat dry to avoid excess moisture in the filling.
Taste and season the filling before stuffing — seafood and cheeses can vary in saltiness.

Serve It Up

Classic: Serve warm straight from the baking dish with a scattering of extra chopped parsley and lemon wedges for brightness.
With greens: Pair with a crisp mixed green salad dressed in lemon vinaigrette to cut richness.
On the side: Garlicky sautéed spinach or a simple roasted vegetable medley (asparagus, cherry tomatoes, zucchini) complement the dish nicely.
For a brunch twist: Serve smaller portions as a savory brunch plate alongside a light cucumber-dill salad and sparkling wine.
Presentation tip: Plate a shell on a smear of extra cheese sauce or a dollop of lemony crème fraîche to brighten the look and flavor.

Keeping it Fresh

Room temperature: Do not leave seafood-stuffed shells at room temperature for more than 2 hours (1 hour if ambient temperature is above 90°F/32°C). Seafood is perishable — follow standard food-safety timing.
Refrigeration: Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat in a 350°F (175°C) oven until warmed through, about 15–20 minutes, or microwave individual portions.
Freezer: Freeze in a freezer-safe container for up to 2–3 months. Thaw overnight in the refrigerator before reheating and bake covered at 350°F until heated through (about 25–35 minutes).

Chef’s Advice

Keep seafood texture noticeable: fold gently so the filling stays chunky rather than pasty — a mix of whole pieces and shredded bits adds interest.
Balance salt carefully: shellfish and hard cheeses (Parmesan) contribute a lot of sodium — taste the filling before adding extra salt.
Use quality seafood: fresh or high-quality cooked shellfish make a measurable difference — sustainable, fully-cooked lobster or lump crab deliver the best texture.
Cheese sauce consistency: the sauce should be thick enough to coat but still pourable; if it’s too thin, the shells can become soggy. Simmer briefly to thicken if necessary.
Don’t overbake: once the cheese is melted and the internal temperature reaches 140–150°F (60–65°C), it’s ready — overbaking dries the seafood.

Creative Twists

Lemon-Herb Brightness: Add 1 tablespoon lemon zest and 2 teaspoons chopped fresh dill to the filling; finish with a squeeze of lemon at the table.
Spicy Puttanesca Shells: Stir a spoonful of capers, chopped olives, and a pinch of red pepper flakes into the cheese sauce for briny heat.
Gluten-Free & Dairy-Free: Use gluten-free large pasta shells and swap ricotta and mozzarella for firm tofu blended with nutritional yeast and a dairy-free béchamel (or vegan cheese sauce). Add a touch of kelp granules for umami to mimic seafood note.
Crusty Topping: Mix panko crumbs with melted butter and chopped parsley; sprinkle over the assembled shells before baking for a crunchy finish.
Surf & Turf Variation: Add chopped cooked mushrooms and swap half the seafood for diced roasted chicken for a heartier, land-and-sea version.

Recipe Q&A

Q: Can I make this ahead of time?
A: Yes — assemble stuffed shells, cover, and refrigerate up to 24 hours before baking. Add a few extra minutes to baking time if chilled.

Q: Can I use frozen seafood?
A: Yes — thaw and pat completely dry. Remove excess water to prevent soggy filling.

Q: How can I reduce sodium and saturated fat?
A: Use part-skim ricotta and lower-sodium cheeses, reduce added salt, and use a lighter cheese sauce (or a béchamel with less cheese).

Q: Is it possible to make smaller or larger servings?
A: Absolutely — scale ingredients proportionally. For parties, make multiple dishes or double the recipe and use two baking dishes.

Q: My filling seems watery — how to fix?
A: Drain and gently press the filling in a sieve or line a towel to absorb excess moisture; avoid overmixing and ensure cooked seafood is well-drained and patted dry before combining.

Conclusion

I hope this Creamy Seafood Stuffed Shells recipe inspires you to create a warm, memorable meal that tastes like a celebration. If you’d like a slightly different take or want to compare techniques and ingredient ratios, check out this detailed version from Serious Eats for more seafood-focused notes and this plated approach from Coined Cuisine for additional tips on presentation and ingredient swaps: Seafood-Stuffed Shells Recipe and Seafood Stuffed Shells with Shrimp and Crab – Coined Cuisine.

If you try the recipe, I’d love to hear about your variations, photos, and how it came out — share in the comments or tag the community so we can celebrate your kitchen success together.