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Creamy Seafood Stuffed Shells

An indulgent dish featuring large pasta shells filled with a rich seafood and creamy cheese mixture, perfect for a family dinner.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

For the stuffed shells
  • 20 large large pasta shells
  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup parmesan cheese, grated
  • 1 cup cooked crab meat (or shrimp) Can substitute with shrimp.
  • 1 cup cooked scallops, chopped
  • 1/4 cup fresh parsley, chopped
  • 2 cups cream (heavy or half-and-half)
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 1/2 teaspoon red pepper flakes (optional)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Boil a large pot of salted water. Add the pasta shells and cook until al dente, about 8–10 minutes. Drain and let cool.
  3. In a large bowl, combine the ricotta, mozzarella, parmesan, crab meat, scallops, parsley, garlic powder, salt, pepper, and red pepper flakes. Mix until well combined.
  4. Carefully fill each pasta shell with the seafood filling. Place them in a greased baking dish, seam side up.
  5. In a saucepan, heat the cream over medium heat until it starts to simmer, then pour it over the stuffed shells in the baking dish.
Baking
  1. Cover the dish with foil and bake in the preheated oven for about 20 minutes.
  2. Remove the foil and bake for an additional 10-15 minutes or until the shells are bubbly and golden on top.
  3. Garnish with extra parsley or grated cheese, and serve piping hot.

Notes

For optimal flavor, use wild-caught seafood and consider storing leftovers in an airtight container for up to 3-4 days in the fridge. For longer storage, freeze for up to 3 months.