Creamy Seafood Stuffed Shells
Indulge in the ultimate comfort food with these exquisite Creamy Seafood Stuffed Shells. Jumbo pasta shells are generously filled with a succulent mixture of lobster and crab meat, perfectly seasoned and bound with creamy cheese. Baked to golden perfection under a velvety Parmesan and mozzarella sauce, this dish offers a luxurious dining experience that's surprisingly approachable.
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Servings
4-6 servings
Keywords
Why This Recipe Delivers
- Combines luxurious lobster and crab meat with a rich, creamy cheese filling.
- Offers a comforting and satisfying experience with every cheesy bite.
- Visually appealing, making it perfect for special occasions or a fancy weeknight meal.
- Features a velvety Parmesan and mozzarella sauce that perfectly complements the seafood.
- A complete meal in one dish, full of decadent flavors and textures.
Ingredients
- 225g (8 ounces) lobster meat, cooked and chopped
- 225g (8 ounces) lump crab meat, drained and picked over for shells
- 3 cloves garlic, minced
- 15g (1 tablespoon) all-purpose flour
- Salt, to taste
- Freshly ground black pepper, to taste
- 115g (1 cup) shredded mozzarella cheese, divided into two 57g (½ cup) portions
- 21g (1 ½ tablespoons) unsalted butter, divided
- 225g (8 ounces) cream cheese, softened
- 120ml (½ cup) heavy whipping cream
- 75g (¾ cup) grated Parmesan Reggiano cheese
- Approximately 20-24 jumbo pasta shells (from a 340g or 12-ounce box)
Instructions
- Prepare the Seafood Base: In a large skillet, melt 7g (½ tablespoon) of butter over medium heat. Add the minced garlic and sauté gently for about 1 minute until fragrant, being careful not to brown it, as burnt garlic can taste bitter. Introduce the chopped lobster and crab meat to the skillet, stirring gently for 2-3 minutes to warm through and allow the flavors to meld. Remove the seafood from the heat and set it aside to cool slightly, which helps prevent overcooking.
- Craft the Rich Seafood Filling: In a spacious mixing bowl, combine the slightly cooled cooked seafood with the softened cream cheese and one 57g (½ cup) portion of the shredded mozzarella. Season generously with salt and freshly ground black pepper to taste. Mix thoroughly until all ingredients are well incorporated and the filling is uniform and creamy. This step ensures an even distribution of flavor in every bite.
- Cook the Jumbo Pasta Shells: Bring a large pot of salted water to a rolling boil. Add the jumbo pasta shells and cook according to the package directions until al dente. It's crucial not to overcook them, as they will bake further in the oven. Al dente shells will hold their shape better when stuffed. Drain the shells well and arrange them in a single layer on a baking sheet or clean surface to cool slightly. This prevents them from sticking together and makes them easier to handle for stuffing.
- Prepare the Velvety Cheese Sauce: Using the same skillet from the seafood, melt the remaining 14g (1 tablespoon) of butter over medium heat. Once melted, sprinkle in the all-purpose flour, creating a roux. Cook for approximately 1 minute, stirring constantly with a whisk to cook out the raw flour taste. Gradually, pour in the heavy cream, whisking continuously to prevent lumps and ensure a smooth consistency. As the sauce begins to thicken, stir in the grated Parmesan cheese and the remaining 57g (½ cup) portion of shredded mozzarella. Continue stirring until the cheeses are fully melted and the sauce is smooth, creamy, and coats the back of a spoon. Taste and adjust seasoning if needed.
- Assemble the Stuffed Shells: Preheat your oven to 190°C (375°F). Spread a thin, even layer of the prepared cheese sauce on the bottom of a large baking dish (approximately 23×33 cm or 9×13 inches). Carefully stuff each cooled jumbo pasta shell with a generous amount of the seafood filling. Arrange the stuffed shells snugly in the baking dish, ensuring they are in a single layer if possible. Pour the remaining creamy cheese sauce evenly over the stuffed shells, making sure to cover them completely to keep them moist during baking.
- Bake to Golden Perfection: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 20 minutes. This initial covered baking period allows the flavors to meld and the shells to warm through without drying out. After 20 minutes, carefully remove the foil and continue to bake for an additional 10-15 minutes, or until the top is bubbling, golden brown, and slightly caramelized. This final uncovered bake creates a beautiful crust.
- Rest and Serve: Once baked, remove the dish from the oven and let it rest for 5-10 minutes before serving. This resting period allows the sauce to set slightly and the flavors to deepen, making it easier to serve without everything falling apart. Garnish with a sprinkle of extra grated Parmesan cheese or fresh chopped parsley/chives for an added burst of color and flavor. Serve warm and savor the rich, creamy goodness.
Tools You’ll Need
- Large skillet
- Large mixing bowl
- Large pot for boiling pasta
- Whisk
- Spatula or wooden spoon
- Baking dish (approximately 23×33 cm or 9×13 inches)
- Measuring cups and spoons
- Grater (for Parmesan)
- Aluminum foil
- Tongs or slotted spoon for pasta
Essential Success Tips
- Do not overcook the pasta shells; they should be firm enough to handle and will continue cooking in the oven.
- Ensure your cream cheese is at room temperature to achieve a smooth filling without lumps.
- When making the roux, cook the flour for at least a minute to eliminate any raw flour taste before adding the cream.
- Cover the baking dish tightly with foil during the initial bake to keep the shells moist and prevent them from drying out.
- Allow the dish to rest for a few minutes after baking; this helps the sauce to set and makes for cleaner serving.
Professional Cooking Secrets
- For an even richer seafood flavor, consider deglazing the skillet after sautéing the seafood with a splash of dry white wine before making the sauce. Let it reduce by half before proceeding.
- To ensure your cream cheese integrates smoothly into the filling, you can briefly warm it in the microwave for 10-15 seconds before mixing with the seafood.
- For an extra layer of flavor in your cheese sauce, infuse your heavy cream with aromatics like a bay leaf or a few peppercorns before starting your roux, then strain them out before adding the cream to the skillet.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 150°C (300°F) until warmed through, or in the microwave.
- Variations: Feel free to add 60g (½ cup) of cooked spinach (squeezed dry) to the seafood filling for added color and nutrients. You can also experiment with other cheeses like Gruyère or Fontina in the sauce.
- Make-Ahead: This dish can be assembled up to one day in advance and stored covered in the refrigerator. Add about 10-15 minutes to the initial covered baking time if baking from cold.
Frequently Asked Questions
Can I use frozen seafood for this recipe?
Yes, you can use frozen lobster and crab meat. Ensure it is fully thawed and thoroughly drained of any excess liquid before cooking, as too much moisture can make the filling watery.
Is it possible to freeze these stuffed shells?
Yes, you can freeze the assembled but unbaked shells. Wrap the baking dish tightly with plastic wrap and then aluminum foil. It can be frozen for up to 2 months. When ready to bake, thaw overnight in the refrigerator and then bake as directed, potentially adding 10-15 minutes to the covered baking time.
How can I prevent the pasta shells from sticking together after boiling?
To prevent sticking, add a generous amount of salt to your boiling water (like the sea) and stir the shells occasionally during cooking. Once drained, immediately toss them gently with a small amount of olive oil, or spread them in a single layer on a baking sheet to cool.
Nutrition Facts (Per Serving)
Calories: Approximately 650-700 per serving, Protein: 45-50g, Fat: 40-45g, Carbs: 35-40g (Estimates based on a 6-serving yield; actual values may vary depending on specific brands and quantities).
Allergy Information
Contains shellfish (lobster, crab), dairy (butter, cream, cheeses), and gluten (flour, pasta). For a gluten-free version, use certified gluten-free jumbo pasta shells and gluten-free all-purpose flour. Individuals with shellfish allergies should avoid this dish.
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