Let Me Tell You About These Creamy Seafood Stuffed Shells

Okay, so—picture this: it’s a rainy Saturday and I’m elbow-deep in ricotta, trying to wrangle giant pasta shells that don’t want to stay put. My cat is batting a shrimp tail off the counter (don't judge, she’s quick). That’s the kind of day these shells were born. Honestly, I first made them for my dad’s birthday because he’s pretty much obsessed with anything from the sea, and he’s the only person I know who will happily eat leftovers cold, straight form the fridge. I swear this recipe is a hug in a baking dish—creamy, cheesy, just a little bit fancy, and surprisingly forgiving if you drop a shell or two (oops). You know those recipes you keep going back to, even when you’re in a rush or out of half the ingredients? That’s these shells.

Why I Keep Coming Back to This Recipe

I make this when I want to impress someone but not stress myself out. My family goes absolutely bonkers for it—especially my brother, who claims he only visits for dinner if he smells seafood in the oven (he’s not subtle). Sometimes the shells split, sometimes the sauce is a bit runny, but I think that’s half the charm. Plus, it’s rich enough that even my picky eaters will happily dig in (though my sister always tries to sneak extra cheese on top—can’t really blame her). And when I’m feeling lazy, I just use whatever seafood I’ve got lying around. It’s basically a warm blanket on a plate.

What You'll Need (But Feel Free to Wing It)

20-24 jumbo pasta shells (you know, the big ones; I sometimes use manicotti if I can’t find shells, but it's a bit trickier to fill)
2 cups ricotta cheese (I've even used cottage cheese in a pinch—nobody noticed)
1 cup cooked shrimp, chopped (frozen is fine, just thaw and pat dry)
1 cup lump crabmeat (imitation crab works if that’s what’s on sale—don’t tell the seafood snobs)
½ cup scallops, diced (or just skip if you’re not a fan—it’s still delicious)
1 egg (my grandmother swears by farm-fresh, but store eggs are totally fine)
1 cup shredded mozzarella (sometimes a little more, if I’m feeling cheesy)
½ cup grated Parmesan (the kind in the green can works in a pinch)
2 tablespoons fresh parsley, chopped (dried’s okay, just use a bit less)
2 cups creamy Alfredo or white sauce (I love making it from scratch, but honestly, jarred sauce works and nobody’s ever complained)
Salt, pepper, pinch of nutmeg if you’re feeling fancy

Alright, Let’s Get These Shells Stuffed

First, cook the pasta shells: Big pot of salted water, get it boiling, then toss the shells in. Stir now and then so they don’t stick (they will try). Cook just until al dente—even a little shy is fine because they’ll cook more in the oven. Rinse with cold water and set aside so they don’t keep cooking (or clump together into a big, sticky mess—ask me how I know).
Make the filling: In a big bowl, mix ricotta, egg, half the mozzarella, half the Parmesan, parsley, and a bit of salt and pepper. Fold in the chopped seafood (shrimp, crab, scallops) gently. I usually sneak a shrimp at this stage, just to check for quality. If it feels a bit dry, a splash of cream or even milk helps.
Stuff those shells: Grab a clean spoon (or your hands, honestly), and fill each shell with a generous scoop of seafood mixture. Don’t stress if they split—just squish them together in the pan and cover with sauce, nobody will notice later.
Bake: Spread a thin layer of Alfredo sauce in the bottom of a baking dish (about 9x13 is what I use, but as long as it fits, it fits). Nestle the stuffed shells in, then pour the rest of the Alfredo over the top. Sprinkle with the remaining mozzarella and Parmesan.
Bake uncovered at 375°F (about 190°C) for 25-30 minutes, or until bubbling and golden on top. Sometimes I broil it for a minute at the end to get those brown, crispy cheese bits—just watch it because it goes from golden to burnt in a flash (don’t ask how many times I’ve almost set off the smoke alarm).

What I’ve Learned Along the Way (Notes)

The pasta shells always stick together if you leave them in the colander too long. I drizzle them with a little olive oil—problem solved (mostly).
If you’re using jarred sauce, taste it first. Some are super salty—easy to fix, just use less cheese (or drink more water, ha).
I think these shells taste even better the next day, though honestly, they rarely last that long at my place.

Things I’ve Tried (Some Worked, Some… Not So Much)

Once swapped in smoked salmon for crab—pretty tasty, but a little strong. Maybe use half and half?
Tried adding spinach to the filling—ended up a bit watery, but squeezing the spinach dry helps. Or just skip it if you’re not feeling veggie-ish.
I did once try a tomato-based sauce instead of Alfredo. Wouldn’t recommend, but hey, you never know until you try.

Do You Need Fancy Equipment? (Not Really)

You’ll want a big pot for pasta, a decent baking dish, and a mixing bowl. If you don’t have a piping bag for filling shells, just use a spoon or even a zip-top bag with the corner cut off (not pretty, but totally does the job—promise).

What About Leftovers? (If You Have Any)

Just pop any leftover stuffed shells in a sealed container and keep them in the fridge. They’re good for 2-3 days—but, in my house, they’re pretty much gone before midnight. You can also freeze them before baking (I wrap them up tight, but sometimes I forget and just cover with foil—still works). To reheat, add a splash of milk or cream before microwaving so they don’t dry out.

How I Like to Serve These (And You Might Too)

Honestly, these are a meal on their own, but I love a simple green salad on the side and maybe some garlic bread (my dad insists on it, so who am I to argue?). Once, I served them with roasted asparagus and felt very fancy, but usually, it’s just a heap of salad and maybe some red pepper flakes on top. If you’re feeling wild, try a crisp white wine—my aunt swears by this wine pairing guide which is actually pretty useful.

Stuff I Wish I’d Known (Pro Tips, Kind Of)

I once tried to rush the baking and ended up with undercooked shells—totally regretted it. Give them that full time in the oven, even if you’re starving.
Don’t overstuff the shells. They’ll ooze everywhere and you’ll end up with a weird seafood lasagna at the bottom (not the worst thing, but not the goal).
Actually, I find it works better if you let the dish rest about 10 minutes after baking. Makes them easier to serve, and you won’t burn your mouth.

Folks Ask Me These All the Time (FAQ)

Can I make this ahead of time? Yep! I usually assemble everything the night before and bake it off the next day. Just add 10 extra minutes to the baking time if it’s coming straight from the fridge.
Is it okay to use only shrimp, or just crab? Oh, totally. Use whatever seafood floats your boat (or fits your budget). Sometimes I even use leftover fish—flaky white fish works great.
I don’t have ricotta. What else? Cottage cheese, mascarpone, or even a mix of cream cheese and Greek yogurt. I’d maybe avoid cheddar though—it gets a bit odd.
Can I freeze it? For sure! I always freeze a tray when I remember (which is rare). Bake straight form frozen, but it’ll need closer to 45 mins.
What if my shells keep splitting? Yeah, they do that. Just stuff them anyway and pack them tightly. Sauce covers a multitude of sins!
What’s a good side dish? Besides the salad and garlic bread, I really like these cheesy squash gratins (I found the recipe last summer and can’t stop making it).
Can I use gluten-free pasta shells? Yes, though they’re a bit more fragile. Be gentle. One time, I tried and, well, it was more like a seafood casserole—but still tasted great!

And, just between us, if you end up eating the filling right out of the bowl before you get to stuffing—well, you’re not alone. Happens more often than I’d admit!

Creamy Seafood Stuffed Shells