Description
Indulge in creamy, seafood-stuffed shells filled with lobster, crab, and shrimp, topped with gooey mozzarella and Parmesan for a comforting yet elegant dish.
Ingredients
Scale
- 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
Instructions
- 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.
- In a large bowl, combine lobster, crab, shrimp, ricotta cheese, half of the mozzarella, Parmesan, garlic, parsley, salt, and pepper. Gently fold to combine.
- Stuff each pasta shell with the seafood mixture, distributing the filling evenly across the shells.
- Spread half of the cheese sauce in the bottom of a 9×13-inch baking dish.
- 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.
- Let cool for 5 minutes before serving.
Notes
Can be made ahead of time; assemble and refrigerate up to 24 hours before baking. Use part-skim ricotta for lower fat.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 3 shells
- Calories: 520
- Sugar: 4g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 100mg