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A close-up shot of Creamy Stuffed Shells with a savory shrimp and herb filling, served on a wooden board.

Creamy Seafood Stuffed Shells

Indulge in large pasta shells generously filled with a luscious blend of shrimp, crab, scallops, creamy ricotta, and a rich, savory Parmesan cream sauce, baked to golden perfection.
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Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian-American
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta Shells
  • 1 box jumbo pasta shells 12 oz, cooked al dente
For the Seafood Filling
  • 8 oz raw medium shrimp peeled, deveined, finely chopped
  • 8 oz imitation crab meat or real crab meat, flaked
  • 4 oz bay scallops finely chopped (optional)
  • 1 tbsp olive oil
  • 1/2 cup yellow onion finely chopped
  • 2 cloves garlic minced
  • 15 oz ricotta cheese whole milk
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh parsley chopped
  • 1 large egg lightly beaten
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the Cream Sauce
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk warm
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese plus more for topping
  • 1/2 tsp garlic powder
  • 1/4 tsp nutmeg
  • to taste Salt
  • to taste Black pepper
For Baking
  • 1 cup shredded mozzarella cheese

Equipment

  • Large Pot
  • Large Skillet
  • Large Mixing Bowl
  • 9x13 inch baking dish
  • Whisk
  • Measuring cups and spoons

Method
 

Cook the Pasta Shells
  1. Boil jumbo pasta shells according to package directions until al dente. Drain, rinse with cold water to prevent sticking, and set aside.
Prepare the Seafood Filling
  1. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
  2. Add the chopped shrimp and scallops (if using) to the skillet. Cook for 2-3 minutes until just pink. Remove from heat and let cool slightly.
  3. In a large mixing bowl, combine ricotta cheese, 1/2 cup Parmesan cheese, parsley, egg, salt, and pepper.
  4. Gently fold in the cooked shrimp/scallop mixture and flaked crab meat. Mix until just combined.
Make the Cream Sauce
  1. In a medium saucepan or the same skillet (wiped clean), melt butter over medium heat.
  2. Whisk in flour and cook for 1-2 minutes, stirring constantly, to create a roux.
  3. Gradually whisk in the warm milk and heavy cream until smooth and no lumps remain. Bring to a gentle simmer, stirring constantly, until the sauce thickens (about 5-7 minutes).
  4. Remove from heat. Stir in 1 cup Parmesan cheese, garlic powder, and nutmeg. Season with salt and pepper to taste.
Assemble and Bake
  1. Preheat oven to 375°F (190°C).
  2. Pour about 1 cup of the cream sauce into the bottom of a 9x13 inch baking dish, spreading evenly.
  3. Carefully stuff each cooked jumbo shell with a generous amount of the seafood filling (about 2-3 tablespoons per shell).
  4. Arrange the stuffed shells in a single layer in the baking dish.
  5. Pour the remaining cream sauce over the stuffed shells, ensuring they are well covered.
  6. Sprinkle evenly with shredded mozzarella cheese and an additional sprinkle of Parmesan cheese.
  7. Bake for 25-30 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
  8. Let rest for 5 minutes before serving.

Notes

For best results, use whole milk ricotta for a creamier filling. You can prepare the filling and sauce a day ahead and store them separately in the refrigerator. Assemble and bake just before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.