Name: Seafood Stuffed Shells – creamy, cheesy, and packed with flavor!
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 12 oz jumbo pasta shells; 1 lb mixed seafood (shrimp, crab, and scallops); 1 cup ricotta cheese; 1 cup shredded mozzarella cheese; ½ cup grated Parmesan cheese; 2 cloves garlic, minced; 1 tsp Italian seasoning; 1 cup marinara sauce; 2 tbsp fresh parsley, chopped; Salt and pepper to taste

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Seafood Stuffed Shells: Creamy, Cheesy, and Packed with Flavor! �🦐🧀✨

1. Introduction

Indulge in the ultimate comfort food with this delicious Seafood Stuffed Shells recipe! Perfect for special occasions or a cozy family dinner, these jumbo pasta shells are stuffed with a creamy seafood and cheese mixture that will make your taste buds dance. Whether you’re a seafood lover or just looking for a new pasta dish to try, this recipe is sure to become a family favorite. The combination of tender shrimp, sweet crab, and succulent scallops mixed with three types of cheese creates a filling that’s simply irresistible. Let’s dive into the details and create a meal that will have everyone asking for seconds!

2. Ingredients

Gathering the right ingredients is key to making these seafood stuffed shells truly special. Here’s what you’ll need:

12 oz jumbo pasta shells (about 24 shells)
1 lb mixed seafood (shrimp, crab, and scallops – fresh or thawed if frozen)
1 cup ricotta cheese (whole milk for best texture)
1 cup shredded mozzarella cheese (divided)
½ cup grated Parmesan cheese (freshly grated preferred)
2 cloves garlic, minced (or 1 tsp garlic powder in a pinch)
1 tsp Italian seasoning (or a mix of dried basil, oregano, and thyme)
1 cup marinara sauce (homemade or your favorite store-bought brand)
2 tbsp fresh parsley, chopped (plus extra for garnish)
Salt and pepper to taste

For those who love baked dishes, this recipe offers the perfect balance of creamy filling and crispy cheese topping.

3. Instructions

Step 1: Cook the Pasta Shells

Bring a large pot of salted water to a rolling boil (use about 1 tablespoon of salt per gallon of water). Add the jumbo pasta shells and cook according to package instructions until al dente (usually about 9-11 minutes). Be careful not to overcook them as they’ll continue cooking in the oven. Drain carefully in a colander and rinse briefly with cool water to stop the cooking process. Set aside to cool slightly while you prepare the filling.

Jumbo pasta shells boiling in water for Seafood Stuffed Shells recipe.

Step 2: Prepare the Seafood Filling

In a large mixing bowl, combine the cooked seafood (make sure to pat it dry if using frozen), ricotta cheese, ¾ cup of the mozzarella (reserving ¼ cup for topping), Parmesan, minced garlic, Italian seasoning, salt, and pepper. Mix gently but thoroughly until all ingredients are evenly incorporated. For extra creaminess, you can add a tablespoon or two of the marinara sauce to the mixture.

Step 3: Stuff the Shells

Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Spread about ½ cup of marinara sauce in a thin layer at the bottom of the dish. Using a small spoon or piping bag, carefully fill each pasta shell with the seafood mixture (about 1-2 tablespoons per shell). Arrange the stuffed shells in the prepared dish, open side up. This recipe makes about 20-24 stuffed shells depending on size.

Stuffed pasta shells arranged in a baking dish for Seafood Stuffed Shells.

Step 4: Bake to Perfection

Top the stuffed shells with the remaining marinara sauce, spreading it evenly. Sprinkle with the reserved mozzarella cheese. For extra browning, you can add an additional sprinkle of Parmesan. Bake uncovered for 20-25 minutes, or until the cheese is bubbly and golden brown. If you like a crispier top, broil for the last 2-3 minutes (watch carefully to prevent burning). Remove from oven and let rest for 5 minutes before serving. Garnish with fresh parsley for a pop of color and freshness.

Seafood Stuffed Shells topped with marinara and cheese before baking.

4. Tips for the Best Seafood Stuffed Shells

Seafood Selection: Use fresh seafood for the best flavor, but frozen seafood works well too—just thaw it completely and pat dry to prevent excess moisture. A mix of shrimp, crab, and scallops provides great texture variety.
Creamy Texture: For extra richness, add a splash of heavy cream or a dollop of cream cheese to the cheese mixture. This creates an even more luxurious filling.
Customization: Feel free to customize the seafood mix to your preference—lobster or clams make great additions. For a different twist, try adding some spices like Old Bay seasoning.
Shell Handling: To prevent shells from sticking together after cooking, toss them with a bit of olive oil after draining.

5. Serving Suggestions

These Seafood Stuffed Shells make a complete meal on their own, but they pair beautifully with several sides:

A crisp green salad with lemon vinaigrette to cut through the richness
Garlic bread or crusty baguette to soak up the delicious sauce
Roasted vegetables like asparagus or broccoli
A glass of white wine, like Chardonnay or Pinot Grigio, complements the seafood flavors beautifully

6. Storage and Reheating

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually improve after a day!

Freezing: These stuffed shells freeze beautifully. Assemble the dish (without baking), wrap tightly with plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking.

Reheating: Reheat individual portions in the microwave (covered) for 1-2 minutes, or for best results, reheat in the oven at 350°F (175°C) for 10-15 minutes or until warmed through. Add a splash of water or extra sauce if they seem dry.

7. Variations

Vegetarian Option: Replace seafood with sautéed mushrooms, spinach, and artichoke hearts for a delicious meat-free version.
Spicy Kick: Add red pepper flakes, diced jalapeños, or a dash of hot sauce to the filling for those who like heat.
Different Sauces: Try using alfredo sauce instead of marinara for a creamy white version, or a vodka sauce for something different.
Cheese Lovers: Add some fontina or gruyère cheese to the mix for extra depth of flavor.

8. Frequently Asked Questions

Can I make Seafood Stuffed Shells ahead of time?
Absolutely! This is a great make-ahead dish. Assemble completely, cover tightly with plastic wrap, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time if cooking from cold.

Can I use different types of pasta?
While jumbo shells work best for stuffing, you could use manicotti or even large rigatoni in a pinch. For a different presentation, try making seafood stuffed crepes using the same filling.

What’s the best way to serve this for a dinner party?
For an elegant presentation, serve individual portions on warmed plates garnished with extra parsley and a lemon wedge. Pair with a soup course to start and a light dessert to finish.

Can I use imitation crab meat?
Yes, imitation crab (surimi) works well in this recipe and is more budget-friendly. The texture will be slightly different but still delicious.

9. Conclusion

This Seafood Stuffed Shells recipe is truly a showstopper—creamy, cheesy, and bursting with fresh seafood flavor in every bite. The combination of tender pasta, rich cheese, and succulent seafood creates a dish that’s both comforting and elegant. Whether you’re hosting a special dinner party or simply want to treat your family to something extraordinary, this recipe delivers on all fronts. Don’t forget to share your creation on social media and tag us so we can see your masterpiece! Once you try these stuffed shells, they’re sure to become a regular in your recipe rotation alongside your other favorite dishes.