If you and I were neighbors, I would absolutely drop a pan of these creamy seafood stuffed shells on your doorstep with a goofy grin and say, just pop it in at 375 and call it a day. I started making this when I had a jumble of leftover shrimp and a little crab hanging out in the fridge, and it turned into one of those oh wow keep this one moments. It tastes restaurant fancy but it is very much a slippers on, music low, kitchen smells like butter kind of dinner. Also, my kid calls these pasta pockets which, honestly, is adorable and mildly accurate.
I should confess, the first time I baked these, I forgot to set a timer and went down a rabbit hole about pasta science. Speaking of, if you ever want to nerd out on perfectly cooked shells, I love this clear guide to boiling pasta over at Serious Eats. Anyway, back to the point. Seafood. Cream. Cheese. Cozy. Let us cook.
Why you will love this, or at least be very into it
I make this when I want dinner to feel a bit special without fussing over twelve pans. The shells get creamy and a little saucy underneath, the top gets golden, and the seafood stays tender if you do not bully it. My family goes wild for this because it is cheesy but not heavy brick cheesy. And, mild frustration I overcame, I used to overfill the shells and they would topple like tiny dominos. Now I just tuck them in snug and it is grand.
Plus, it reheats like a dream. Actually, I find it works better if you let it sit ten minutes before serving, but, look, I do not always wait and it is still smashing.
Ingredients I grab, with a few shortcuts I happily take
- 20 to 24 jumbo pasta shells, cooked al dente
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium shallot, minced one small onion works too
- 3 cloves garlic, finely chopped I sometimes use a squeeze of garlic paste when I am in a hurry
- 3 tablespoons all purpose flour for the roux
- 1 and a half cups seafood stock chicken stock works fine, even veggie stock in a pinch
- 1 cup whole milk plus 1 half cup heavy cream if using only milk, simmer a bit longer
- 1 half cup dry white wine optional but lovely
- 1 cup finely grated Parmesan my grandmother swore by the wedge, but honestly pre grated is fine
- 1 cup ricotta cheese
- 1 half cup mascarpone or cream cheese, softened optional but very cozy
- Zest of 1 lemon plus 1 to 2 teaspoons lemon juice
- 1 teaspoon Old Bay or your favorite seafood seasoning
- Sea salt and black pepper to taste
- 250 g cooked shrimp, chopped small raw works too, see notes
- 200 g lump crab meat drained well
- 200 g small scallops, quartered or use more shrimp if scallops are pricey
- A handful of chopped baby spinach optional
- 2 tablespoons chopped parsley and a little chive if you fancy
- 1 cup shredded mozzarella for the top
- 1 half cup panko or fresh breadcrumbs tossed with a dab of melted butter optional crunchy finish
Step by step, but not too fussy
- Heat the oven to 375 F 190 C. Butter or oil a deep 9 by 13 baking dish. I call this pan essential for snug shells, although on second thought any oven safe pan that fits them works.
- Boil the shells in well salted water until just shy of al dente. They will keep cooking in the oven, so pull them a minute sooner than you think. Rinse quickly under cool water so you can handle them without yelping, then set on a towel to dry.
- Make the creamy sauce. Warm a large skillet over medium heat with the butter and olive oil. Add the shallot and a pinch of salt and cook until soft, 3 to 4 minutes. Stir in the garlic for 30 seconds. Sprinkle in the flour and cook, stirring, 1 to 2 minutes. It will look a bit pasty do not worry, it always does.
- Whisk in the wine if using and let it bubble for 30 seconds. Slowly add the stock, then the milk and cream, whisking until smooth. Simmer gently until it thickens enough to coat a spoon, about 5 to 7 minutes. This is where I usually sneak a taste.
- Off the heat, stir in the Parmesan, lemon zest, Old Bay, and a few twists of pepper. Taste for salt. Set aside. If it gets too thick, a splash of stock loosens it right up.
- Make the filling. In a big bowl, mix ricotta, mascarpone, half a cup of the sauce, the lemon juice, parsley, and a pinch of salt. Fold in the shrimp, crab, scallops, and spinach if using. If your seafood is raw, dice small and do not panic the bake will finish it. That said, I tend to quickly sauté raw scallops and shrimp for 1 to 2 minutes, just to be safe.
- Spoon a thin layer of sauce into the baking dish. Fill each shell with a heaping tablespoon of filling and nestle them open side up into the saucy dish. If the filling oozes a little, that is the charm.
- Pour the remaining sauce over and around the shells. Scatter mozzarella on top and sprinkle with the buttery breadcrumbs if using.
- Bake until bubbly and golden at the edges, 20 to 25 minutes. If you like deeper color, broil for a minute or two, but keep an eye on it. Remove form the oven and let it sit 5 to 10 minutes so everything relaxes. Yes, patience. I know.
Little notes from my messy kitchen
- Salt the pasta water more than you think. Like the sea, but less dramatic.
- If your sauce splits a touch, whisk in a spoon of cold milk and it usually comes back together. Magic.
- Lemon is key. If it tastes flat, it probably just needs a squeeze more.
- I have used frozen cooked shrimp straight form the freezer in a pinch. Rinse under cool water, pat dry, and go for it.
- For a primer on roux and white sauce, I like this straightforward piece on The Kitchn. It demystifies the stirring part nicely.
Fun twists I have tried
- Smoky swap: a pinch of smoked paprika in the sauce makes it cozy for winter.
- Green lift: fold in a handful of thawed peas with the seafood. Sweet little pops.
- Tomato vibe: I once stirred in half a cup of passata. It tasted fine but muddied the creaminess, so I would not do that again.
- Herb heavy: dill and tarragon together are lovely, just go light so they do not boss the seafood around.
- No ricotta day: cream cheese plus a splash of milk makes a lush filling if that is what you have.
Gear I use without overthinking
A deep casserole dish makes life easier. A big skillet for the sauce, a medium pot for pasta, a whisk you trust. If you do not have a whisk, a fork does the job in a pinch, just takes a smidge more elbow grease. I say a microplane for lemon zest is essential, but you can peel a strip with a veggie peeler and chop it super fine. We adapt.
How I stash leftovers
Cool, cover, and refrigerate up to 3 days. Reheat covered at 325 with a spoon of milk or stock to keep it saucy, about 20 minutes. Or microwave gently in bursts. You can freeze baked shells for a month wrapped tight, thaw in the fridge overnight, then warm through. Though honestly, in my house it never lasts more than a day.
What to serve with it
We do a crunchy green salad and garlicky bread. Sometimes I add a simple fennel orange salad for a bright crunch. Friday nights, my family insists on a side of roasted broccoli and a cheeky glass of crisp white wine for the cook. Oh, and a lemon wedge on the plate makes everyone feel fancy.
Things I wish I knew the first time
- I once tried rushing the sauce and regretted it because the flour tasted raw. Give it that minute to cook.
- Overfilling the shells seems heroic but they tip over. Medium scoops behave better.
- Do not blast the oven too hot. Gentle bubbling keeps seafood tender.
- Buy seafood that looks and smells clean. For sustainability info, I check Seafood Watch and go from there.
FAQs that have actually landed in my inbox
Can I make this ahead?
Yes. Assemble up to the point of baking, cover, and refrigerate 24 hours. Add a few extra minutes in the oven. For longer, freeze, then bake from chilled. It is my favorite make ahead for company because it looks impressive even if you are in slippers.
Can I skip the wine?
Absolutely. Use extra stock and maybe a squeeze more lemon. The sauce will still be lush.
What if I only have shrimp?
Go for it. Make it a shrimp only situation. I would bump the lemon zest a pinch and add a bit more Old Bay. It is brill.
Will gluten free shells work?
They will. Cook them on the lower end of the time and handle gently. The sauce thickens with the roux, so swap in a gluten free flour blend for the flour. It is not fussy.
How do I keep the sauce from getting grainy?
Lower heat, steady whisking, and add cheese off heat. If it does go grainy, whisk in a tablespoon of cream. It smooths right out or at least behaves better.
Is raw seafood safe in the filling?
If diced small, the bake usually cooks it through. That said, I prefer a quick 1 minute sauté for shrimp and scallops so I can control doneness. Crab goes in as is.
So here is the plan, quick recap
Cook shells, make sauce, stir filling, stuff, bake till golden, eat while the table goes a little quiet. And if you are curious, yes, I once microwaved a lemon to get more juice and it whistled like a kettle. Do not do that for long. A firm roll on the counter works just fine.
Hope this creamy seafood stuffed shells recipe earns a cozy spot in your rotation. Let me know if you try a twist I have not yet, I am all ears, y'all.
Ingredients
- 20 jumbo pasta shells
- 1 lb cooked shrimp, chopped
- 8 oz crab meat (fresh or canned), drained and flaked
- 1 ½ cups ricotta cheese
- 4 oz cream cheese, softened
- 1 ½ cups shredded mozzarella, divided
- ½ cup grated Parmesan cheese, divided
- 1 large egg, lightly beaten
- 2 cloves garlic, minced
- 1 tablespoon lemon zest
- 2 tablespoon chopped fresh parsley
- Salt and freshly ground black pepper, to taste
- 1 cup heavy cream
- 1 tablespoon butter
- 1 tablespoon olive oil
Instructions
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1Preheat the oven to 375°F (190°C). Cook the jumbo pasta shells in salted boiling water according to package directions until al dente. Drain and cool slightly so they can be handled.
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2In a large bowl, combine ricotta, cream cheese, 1 cup of mozzarella, ¼ cup Parmesan, chopped shrimp, crab meat, minced garlic, lemon zest, beaten egg, parsley, salt and pepper. Mix until well blended and creamy.
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3Gently fill each cooked shell with the seafood and cheese mixture, arranging the filled shells in a lightly greased baking dish seam-side up.
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4Make the creamy sauce by heating butter and olive oil in a small saucepan over medium heat. Add heavy cream and remaining ¼ cup Parmesan, stirring until slightly thickened (2-3 minutes). Season with a pinch of salt and pepper and pour the sauce evenly over the stuffed shells.
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5Top the shells with the remaining ½ cup shredded mozzarella and a sprinkle of extra Parmesan. Cover with foil and bake for 15 minutes, then remove the foil and bake for an additional 10-12 minutes until cheese is bubbly and golden.
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6Let the dish rest for 5 minutes before serving. Garnish with extra chopped parsley and a squeeze of lemon if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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