If you are looking for a comforting yet impressive dinner idea, this Ultimate Creamy Seafood Stuffed Shells Bake is the perfect recipe to try. Packed with tender seafood, creamy cheese filling, and baked in a rich, velvety sauce, this dish feels restaurant worthy while still being easy enough for a cozy family meal.
Table of Contents
Why You’ll Love This Creamy Seafood Stuffed Shells Bake
This creamy seafood stuffed shells bake brings together everything people love about baked pasta dishes. It is rich without being heavy, flavorful without being complicated, and special enough for holidays or guests while still practical for weekends.
First, the texture is incredibly satisfying. The jumbo shells hold a creamy seafood filling that stays soft and luscious after baking. The sauce gently coats every bite, creating a smooth, comforting finish.
Second, the flavor is balanced and approachable. The seafood adds a mild sweetness, the cheeses provide richness, and the garlic and herbs bring everything together without overpowering the dish. Even people who are unsure about seafood often enjoy this recipe.
Finally, it is a flexible recipe. You can adjust the seafood mix, lighten it up, or make it ahead of time. It is also freezer friendly, which makes it great for meal prep or entertaining.
Ingredients for Creamy Seafood Stuffed Shells Bake
Pasta and Seafood Filling
- 20 jumbo pasta shells
- 8 ounces cooked shrimp, peeled, deveined, and finely chopped
- 8 ounces crab meat or imitation crab, chopped
- 1 cup ricotta cheese
- 4 ounces cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1 half cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 quarter teaspoon salt
- 1 quarter teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Creamy Sauce
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 and a half cups heavy cream or half and half
- 1 half cup grated Parmesan cheese
- 1 quarter teaspoon salt
- 1 quarter teaspoon black pepper
Optional Topping
- Extra shredded mozzarella or Parmesan
- Chopped parsley for garnish
Ingredient Notes and Substitutions
If you prefer a lighter version, you can use half and half instead of heavy cream and reduced fat ricotta cheese. The sauce will still be creamy but slightly less rich.
For seafood swaps, scallops or lobster can be used in place of shrimp or crab. If you are feeding kids or seafood beginners, imitation crab works very well because it has a mild flavor.
If a recipe calls for white wine, replace it with seafood or chicken broth and a small squeeze of lemon juice. This keeps the flavor bright while remaining family friendly.
If pork based ingredients are ever used, substitute with chicken, turkey, mushrooms, or additional seafood.
Step-by-Step Instructions
Step 1: Cook the Pasta Shells
Bring a large pot of salted water to a boil. Add the jumbo shells and cook according to package instructions until just al dente. Do not overcook, as the shells will continue to soften in the oven.
Drain the shells and rinse gently with cool water to stop the cooking process. Lay them out on a baking sheet or parchment paper so they do not stick together.
Step 2: Prepare the Seafood Filling
In a large mixing bowl, combine ricotta cheese, cream cheese, mozzarella, and Parmesan. Stir until smooth and well blended.
Add the chopped shrimp, crab meat, minced garlic, Italian seasoning, salt, pepper, and parsley. Mix gently until everything is evenly combined. Be careful not to overmix, as you want the seafood pieces to stay intact.
Taste the filling and adjust seasoning if needed.
Step 3: Make the Creamy Sauce
In a medium saucepan over medium heat, melt the butter. Add the minced garlic and cook for about 30 seconds until fragrant, but not browned.
Slowly pour in the cream, stirring constantly. Bring the mixture to a gentle simmer, then add the Parmesan cheese. Stir until the cheese melts and the sauce thickens slightly.
Season with salt and pepper, then remove from heat.
Step 4: Stuff the Shells
Preheat your oven to 375 degrees F.
Spread a thin layer of the creamy sauce across the bottom of a 9 by 13 inch baking dish. This prevents sticking and adds flavor.
Using a spoon or piping bag, fill each cooked shell generously with the seafood mixture. Arrange the stuffed shells in the baking dish in a single layer.
Pour the remaining sauce evenly over the shells, making sure each one is well coated. Sprinkle extra mozzarella or Parmesan on top if desired.
Step 5: Bake the Dish
Cover the baking dish loosely with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 to 15 minutes, or until the sauce is bubbly and the top is lightly golden.
Let the dish rest for 5 minutes before serving. Garnish with fresh parsley and serve warm.
Pro Tips for Success
- Cook shells just until al dente so they hold their shape during baking
- Chop seafood finely for easier stuffing and even bites
- Use room temperature cream cheese to avoid lumps in the filling
- Do not let the sauce boil rapidly, as this can cause separation
- Let the dish rest briefly before serving so the sauce thickens naturally
Flavor Variations
- Add a pinch of red pepper flakes to the sauce for gentle heat
- Stir in spinach or sautéed mushrooms to the filling for extra texture
- Use a blend of seafood like shrimp, crab, and scallops
- Add lemon zest to the filling for a fresh, bright note
- Top with seasoned breadcrumbs for a light crunch
Serving Suggestions
This creamy seafood stuffed shells bake pairs beautifully with simple sides. A crisp green salad with lemon vinaigrette balances the richness of the dish. Garlic bread or warm dinner rolls are perfect for soaking up extra sauce.
For vegetables, roasted asparagus, green beans, or broccoli work well. If serving for a special occasion, pair with sparkling water, lemonade, or a light citrus drink.
Storage and Freezing Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.
To freeze, assemble the dish but do not bake. Cover tightly with plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator and bake as directed, adding a few extra minutes if needed.
Print
Ultimate Creamy Seafood Stuffed Shells Bake
- Total Time: 65 minutes
- Yield: 6 servings
Description
Ultimate creamy seafood stuffed shells bake is a comforting yet impressive dinner made with jumbo pasta shells filled with tender seafood, creamy cheese filling, and baked in a rich velvety sauce.
Ingredients
- 20 jumbo pasta shells
- 8 ounces cooked shrimp, peeled, deveined, and finely chopped
- 8 ounces crab meat or imitation crab, chopped
- 1 cup ricotta cheese
- 4 ounces cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 1/2 cups heavy cream or half and half
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Extra shredded mozzarella or Parmesan, optional
- Chopped parsley for garnish
Instructions
- Cook jumbo pasta shells in salted boiling water until just al dente, then drain and lay flat.
- In a large bowl, mix ricotta cheese, cream cheese, mozzarella, and Parmesan until smooth.
- Add chopped shrimp, crab meat, garlic, Italian seasoning, salt, pepper, and parsley and mix gently.
- In a saucepan, melt butter over medium heat and sauté garlic for 30 seconds until fragrant.
- Slowly add cream and bring to a gentle simmer.
- Stir in Parmesan cheese and season with salt and pepper.
- Preheat oven to 375°F and spread a thin layer of sauce in a baking dish.
- Stuff each shell with the seafood filling and arrange in the dish.
- Pour remaining sauce over the shells and top with extra cheese if desired.
- Cover with foil and bake for 25 minutes.
- Uncover and bake 10 to 15 minutes until bubbly and lightly golden.
- Let rest 5 minutes, garnish with parsley, and serve.
Notes
Cook shells just until al dente and allow the dish to rest briefly before serving so the sauce thickens naturally.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 520 |
| Protein | 32 g |
| Carbohydrates | 34 g |
| Fat | 29 g |
| Fiber | 2 g |
| Sodium | 780 mg |
FAQ About Creamy Seafood Stuffed Shells Bake
Can I make this recipe ahead of time?
Yes, this recipe is perfect for making ahead. You can assemble the stuffed shells and sauce up to one day in advance, cover, and refrigerate. When ready to bake, let it sit at room temperature for about 20 minutes before placing it in the oven.
What seafood works best for stuffed shells?
Shrimp and crab are the most popular choices because they are mild and tender. Scallops and lobster also work well if chopped finely. Avoid strongly flavored fish, as they can overpower the creamy filling.
Can I make this dish lighter?
You can lighten the recipe by using half and half instead of heavy cream and reduced fat cheeses. You can also increase the seafood and slightly reduce the cheese without sacrificing flavor.
Is this recipe good for kids?
Yes, this creamy seafood stuffed shells bake is very kid friendly. Using imitation crab and keeping the seasoning mild makes it approachable for younger eaters.
How do I prevent the sauce from becoming watery?
Make sure not to overcook the seafood before mixing it into the filling. Also, allow the baked dish to rest for a few minutes so the sauce can set before serving.
Final Thoughts
This Ultimate Creamy Seafood Stuffed Shells Bake is a comforting, elegant dish that delivers rich flavor without complicated steps. Whether you serve it for a holiday dinner, family gathering, or special weekend meal, it is sure to impress. With its creamy sauce, tender seafood, and customizable options, this recipe is one you will come back to again and again.