Name: Seafood Stuffed Shells – Creamy, Cheesy, and Packed with Flavor!
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 20 jumbo pasta shells; 1 1/2 cups ricotta cheese; 1 cup shredded mozzarella cheese, divided; 1/2 cup grated Parmesan cheese, divided; 1/4 cup cream cheese or 1/4 cup heavy cream; 1 cup cooked crab meat, shrimp, or a seafood combination; 2 cloves garlic, minced; 1/2 cup finely chopped onion or shallot; 2 tablespoons chopped fresh parsley; 1 teaspoon lemon zest; Salt and pepper to taste; 2 tablespoons olive oil or butter; 1 cup marinara or white sauce

I absolutely love these Seafood Stuffed Shells because they combine tender pasta shells with a creamy, cheesy seafood filling that’s deeply flavorful. This comforting dish hits all the right notes—rich, savory, and satisfying.

Why You’ll Love This Recipe

I can’t resist how the creamy ricotta and Parmesan blend beautifully with a mix of seafood. The jumbo pasta shells hold the filling perfectly, so every bite is loaded with cheesy, ocean-fresh goodness. Plus, it makes a show-stopping baked dish that’s perfect for dinner parties or a cozy night in.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Jumbo pasta shells
Ricotta cheese
Shredded mozzarella cheese
Grated Parmesan cheese
Cream cheese or heavy cream (for extra creaminess)
Cooked crab meat, shrimp, or lumpfish (or a seafood combination)
Minced garlic
Finely chopped onion or shallot
Chopped fresh parsley
Lemon zest (for brightness)
Salt and pepper
Olive oil or butter

Directions

Preheat the oven and cook the jumbo pasta shells according to the package directions. I like to undercook them slightly so they hold shape when baked.
Sauté garlic and onion in olive oil or butter until fragrant and softened. Then let them cool slightly.
In a large bowl, combine ricotta, cream cheese or cream, and half of the mozzarella and Parmesan. Mix in the cooked seafood, garlic‑onion mixture, parsley, lemon zest, salt, and pepper.
Spread a layer of marinara or white sauce on the bottom of a baking dish.
Stuff each pasta shell with the creamy seafood mixture and arrange them in the dish.
Top with the remaining mozzarella and Parmesan.
Bake until the cheese is melted, bubbly, and golden on top.
Let it rest a few minutes before serving so it sets nicely.

Servings and Timing

Servings: 6–8
Prep time: 20 minutes
Cook time: 25–30 minutes
Total time: About 50 minutes

Variations

I sometimes use a combination of crab and shrimp for a fuller seafood taste.
For a richer sauce, I swap marinara for a creamy Alfredo base.
I’ll add a dash of Old Bay seasoning into the filling to bring out a bit of zest.
I can make it gluten‑free by using GF pasta shells.
To lighten it up, I swap half the cheeses for part‑skim versions or reduce the cream cheese.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I cover the dish and bake at 350 °F (175 °C) for about 15–20 minutes until warmed through. I can also microwave individual portions, adding a splash of milk or cream and covering to keep it moist.

FAQs

What type of seafood works best in this dish?

I prefer lump crab meat and small shrimp because they hold their texture and flavor well. However, you can use any cooked, flaky seafood like scallops or lobster.

Can I make this ahead of time?

Yes—I often prepare and stuff the shells the day before. I keep the unbaked dish covered in the fridge, then bake it fresh when ready to serve.

Can I freeze Seafood Stuffed Shells?

Absolutely. I freeze the baked shells in an airtight container for up to 2 months. To reheat, I thaw in the fridge overnight and bake at 350 °F (175 °C) until heated through.

Is the dish very messy to serve?

Not at all. The stuffed shells hold the filling neatly, and the baked cheese on top helps everything stay together as I plate it.

What sides go well with this?

I like to serve it with a crisp green salad and garlic bread. A light white wine, like Pinot Grigio or Sauvignon Blanc, also pairs wonderfully.

Conclusion

I find these Seafood Stuffed Shells to be a next‑level comfort dish—rich, cheesy, and full of seafood goodness. Whether I’m cooking for a special occasion or craving something indulgent at home, this recipe never disappoints. Try it and let me know how much your family or guests rave about it!