This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
Seafood Stuffed Shells is a comforting meal that’s sure to impress! Jumbo pasta shells are generously filled with a creamy, savory seafood filling and coated in a rich Alfredo-based sauce. Finish with a crispy crumb topping for an irresistible dinner!
Reasons You’ll Love This Recipe
- Indulgence in Every Bite! This seafood stuffed shells recipe has the best flavor and is the perfect choice for a date night in, or a comforting meal to impress your loved ones!
- Make it a Meal! Seafood stuffed shells are delicious on their own but would be amazing served with breadsticks, a fresh green salad, and a better-than-anything cake for dessert.
- Simple Assembly! This dish comes together easier than you think! It can be on the table in about 45 minutes, which includes prep and cook time!
Seafood Lovers Dream
Is it true that you either love seafood or hate it? Where are my seafood lovers at? This recipe combines creamy, cheesy deliciousness with succulent crab and shrimp, all loaded in a jumbo pasta shell. All my seafood-loving follower’s dreams just came true!
How to Make Seafood Stuffed Shells
You’re going to want to make this seafood stuffed shells recipe again and again. The prep and assembly time is only about 20 minutes, and then the oven does the rest of the work. It looks and tastes really elegant, but it’s actually so easy to make!
- Cook the Shells: Preheat oven to 350 degrees Fahrenheit and spray a 9×13-inch baking dish with cooking spray. Cook the shells according to the package directions until they are al dente. Drain and set aside.
- Make the Filling: In a large bowl, stir the ricotta cheese, egg, old bay seasoning, Italian seasoning, Dijon mustard, salt, and black pepper. Fold the shrimp and crabmeat into the filling mixture.
- Make the Sauce: In a separate bowl, whisk together the alfredo sauce, heavy cream, parmesan cheese, Italian seasoning, and salt and pepper to taste. Pour about ½ cup of the sauce into the bottom of the baking dish.
- Fill the Shells: Take one jumbo shell in one hand and stuff it with about 2 tablespoons of the filling seafood mixture.
- Pour Over the Sauce: Place the seafood stuffed shells open-side up in the sauce-lined baking dish. Until the filling has been used and the dish has been filled. Pour the rest of the sauce over the stuffed shells.
- Make the Topping and Bake: In a small bowl, whisk together the bread crumbs, parmesan cheese, butter, and seasoning. Sprinkle the crumb topping over the sauce-covered shells and bake for 20-25 minutes, until the shells are heated through and the topping is browned. Remove the seafood stuffed shells from the oven and let rest for a few minutes before serving.
Seafood Stuffed Shells Tips and Variations
Here are my top tips for making these shells stuffed with seafood!
- Using Uncooked Shrimp: If you use uncooked shrimp, boil it for a moment in the same water you boiled the pasta in, just until it turns pink, then remove and use as directed.
- What Size Shrimp Should I Use? I like to use small shrimp for this recipe, even salad-size shrimp, so you get more in each shell. If you can only find larger shrimp, coarsely chop them before adding them to the filling.
- Crab Meat Option: You can use real crab meat in this seafood stuffed shells recipe if you prefer.
Make Ahead and Storing Options
- In the Refrigerator: Store leftover seafood stuffed shells in the fridge in an airtight container for up to 3 days.
- Make Ahead: Prepare all the elements of the dish and assemble, leaving off the crumb topping. Store the prepared casserole in the fridge for up to 3 days or in the freezer for up to 2 months before topping with crumb mixture and baking.
- Bake from Frozen: Preheat oven to 350 degrees Fahrenheit, cover the seafood stuffed shells dish with foil and bake for 45-50 minutes, remove the foil, sprinkle the crumb mixture over, and bake uncovered for another 10-15 minutes.
More Delicious Seafood Recipes
If you liked these seafood stuffed shells, you are sure to love these other seafood-inspired recipes.
Pin this now to find it later
-
Preheat oven to 350 degrees Fahrenheit and spray a 9×13-inch baking dish with cooking spray. Cook the 12 ounces jumbo pasta shells according to the package directions until they are al dente. Drain and set aside.
-
Make the filling. In a large bowl, mix the 1 (15-ounce) contianer ricotta cheese, 1 large egg, 1 teaspoon old bay seasoning, 1 teaspoon Italian seasoning, ½ teaspoon Dijon mustard, ½ teaspoon salt, and ½ teaspoon pepper. Fold the 1 pound small cooked shrimp, and 1 pound imitation crab, into the filling mixture.
-
Make the sauce, in a separate bowl, whisk together the 1 (15-ounce) jar alfredo sauce, 1 cup heavy cream, ½ cup grated parmesan cheese, 2 teaspoons Italian seasoning, and Salt and pepper to taste. Pour about ½ cup of the sauce into the bottom of the baking dish.
-
Fill the shells, take one shell in hand, and stuff it with about 2 tablespoons of the filling mixture.
-
Place the stuffed shells open-side up in the sauce-lined baking dish. Until the filling has been used and the dish has been filled. Pour the rest of the sauce over the stuffed shells.
-
In a small bowl, whisk together the ½ cup Italian bread crumbs, ½ cup grated parmesan cheese, 2 tablespoons melted butter, and 1 teaspoon old bay seasoning.
-
Sprinkle the crumb topping over the sauce-covered shells and bake for 20-25 minutes, until the shells are heated through and the topping is browned.
-
Remove the dish from the oven and let it rest for a few minutes before serving.
Calories: 643kcalCarbohydrates: 67gProtein: 35gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 227mgSodium: 1195mgPotassium: 449mgFiber: 4gSugar: 6gVitamin A: 939IUVitamin C: 1mgCalcium: 281mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
