Description
Creamy Seafood Stuffed Shells combine tender jumbo pasta shells filled with a rich mixture of shrimp, crab meat, ricotta, and cheeses, all baked in a luscious Alfredo sauce for a comforting Italian-American main course.
Ingredients
Scale
Seafood and Shells
- 20 jumbo pasta shells
- 1/2 pound shrimp, peeled, deveined, and chopped
- 1/2 pound crab meat (lump or imitation)
Cheese Mixture
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese, divided (1/2 cup + 1/2 cup)
- 1 egg, lightly beaten
Other Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups Alfredo sauce (store-bought or homemade)
Instructions
- Preheat and Prepare Pasta: Preheat your oven to 375°F (190°C). Cook the jumbo pasta shells according to the package instructions until al dente. Once cooked, drain the shells carefully and set them aside to cool.
- Sauté Shrimp and Garlic: Heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the chopped shrimp and cook for 2 to 3 minutes until they turn pink and are opaque. Remove from heat and let cool slightly.
- Mix the Filling: In a large mixing bowl, combine the ricotta cheese, grated Parmesan, half of the shredded mozzarella (1/2 cup), fresh parsley, beaten egg, salt, and black pepper. Gently fold in the crab meat and the cooked shrimp until all ingredients are evenly incorporated.
- Assemble the Shells: Spread 1 cup of Alfredo sauce evenly in the bottom of a 9×13-inch baking dish. Carefully stuff each cooked pasta shell with the seafood and cheese mixture, then arrange them in the baking dish.
- Add Sauce and Cheese Topping: Pour the remaining Alfredo sauce over the stuffed shells in the dish. Sprinkle the remaining 1/2 cup of shredded mozzarella cheese evenly on top.
- Bake Covered and Uncovered: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Afterward, remove the foil and bake uncovered for an additional 10 minutes, or until the top is bubbly and lightly golden.
- Rest and Serve: Let the stuffed shells rest for 5 minutes after baking to allow them to set. Serve warm for a creamy, delicious seafood pasta main course.
Notes
- Substitute scallops or cooked salmon for the shrimp for a variation in seafood.
- Enhance flavor by adding lemon zest or Old Bay seasoning to the filling.
- For a healthier twist, use light Alfredo sauce or a Greek yogurt-based sauce instead of traditional Alfredo.
