Creamy Seafood Stuffed Shells feel like a celebration in casserole form — every bite is brimming with rich lobster, tender crab, gooey cheese, and luscious sauce all tucked inside perfectly cooked pasta shells. If you’ve been longing for a showstopper recipe that’s as cozy as it is dazzling, this is it. The secret to truly dreamy texture and flavor? Don’t forget to preheat the oven to 375°F (190°C) , it’s the moment when everything melds together into comforting, golden perfection!

Preheat the oven to 375°F (190°C) Recipe - Recipe Image

Ingredients You’ll Need

The magic of this recipe lies in the harmony of a few top-notch ingredients. Each one plays a part in building layers of flavor and decadent texture, so choosing the freshest and best quality you can find will make a world of difference. Here’s what brings the whole dish together:

Lobster meat: Adds succulence and a touch of luxury to every shell — if you use pre-cooked, just chop and gently heat through.
Lump crab meat: Provides sweet, delicate flavor and a beautiful contrast to the lobster.
Garlic cloves (minced): Infuses the seafood with savory depth — fresh garlic is key here.
All-purpose flour: Thickens the sauce to a creamy consistency; sift it first for best results.
Salt and pepper: Brings out the flavors of all the seafood and cheese without overpowering.
Shredded mozzarella cheese: Melts into the sauce for classic stretch and mild creaminess.
Butter: Adds richness and helps create a silky-smooth sauce base.
Cream cheese: Gives the seafood filling its signature dreamy creaminess — let it come to room temperature before mixing.
Heavy whipping cream: Amps up the sauce’s body and flavor; don’t skimp!
Parmesan Reggiano (grated): Adds a nutty, salty finish to the sauce and the top of your shells.
Aluminum foil: Essential for keeping everything steamy and preventing that lovely sauce from drying out in the oven.

How to Make Creamy Seafood Stuffed Shells

Step 1: Sauté the Seafood

Begin with the star of the show — the seafood! Melt half a tablespoon of butter in a large skillet over medium heat. Sauté the minced garlic for about a minute until fragrant, then gently toss in your lobster and crab meat. Cook for another 2-3 minutes, just until warmed through. The aroma alone is worth a chef’s kiss! Remove from heat and set aside. This light sauté coaxes out the flavors without overcooking these delicate morsels.

Step 2: Mix Up the Creamy Filling

In a roomy mixing bowl, combine your garlic-kissed seafood, softened cream cheese, and half of your shredded mozzarella (that’s ½ cup). Season with salt and pepper to taste. Stir together until you have a rich, cohesive filling — it should be lusciously thick, so it’ll stay tucked inside each shell.

Step 3: Prepare the Pasta Shells

While your filling gets cozy, cook the jumbo pasta shells according to the package instructions, aiming for al dente (so they hold up under stuffing). Once cooked, drain and let them cool just enough to handle. This step is where it all starts to come together!

Step 4: Craft the Silky Cheese Sauce

In the same skillet, melt the rest of your butter. Whisk in the flour, creating a quick roux — this will help your sauce thicken beautifully. Slowly pour in the heavy cream, whisking away any lumps, then stir in the grated Parmesan Reggiano and remaining shredded mozzarella. Continue stirring until you have a smooth, glossy sauce. Imagine the shells swimming in this luxurious pool of cheese!

Step 5: Assemble Creamy Seafood Stuffed Shells

Before you start assembling, preheat the oven to 375°F (190°C). Spread a thin layer of your cheese sauce across the bottom of your baking dish, then fill each pasta shell generously with the seafood mixture and nestle them into the saucy bed. Pour the rest of the cheese sauce over top. Every shell gets coated! Cover with aluminum foil to hold in all the moisture.

Step 6: Bake Until Golden and Bubbling

Pop your stuffed shells into the oven and bake for 20 minutes covered. Remove the foil and continue baking for another 10 minutes until the top is golden and bubbling irresistibly. This is when the flavors unify and the aroma fills the kitchen — the best part is moments away!

Step 7: Rest, Garnish, and Serve

Let your masterpiece cool just enough to handle, so the filling stays together when you serve. Sprinkle with extra Parmesan or a shower of fresh herbs for color, fragrance, and a final touch of flavor.

How to Serve Creamy Seafood Stuffed Shells

Garnishes

A flourish of chopped fresh parsley or basil instantly brightens up each plate. Grated Parmesan and maybe even a twist of lemon zest add a touch of elegance and highlight the seafood notes. Don’t skip this step — garnishes elevate every serving!

Side Dishes

These shells are rich and blissfully satisfying, so pair them with a crisp green salad tossed in a lemony vinaigrette or some simply roasted asparagus. Warm garlic bread or a hunk of crusty baguette is perfect for sopping up any remaining sauce. Preheat the oven to 375°F (190°C) if you’re making fresh bread so everything comes out hot together!

Creative Ways to Present

Serve in individual ramekins for a restaurant-worthy dinner party touch, or plate three shells per person on a swirl of sauce for ultimate flair. To really wow, nestle the shells atop a bed of sautéed spinach or even a splash of lobster bisque for added depth and color. It’s all about those little memorable details.

Make Ahead and Storage

Storing Leftovers

Keep leftovers flavorful by storing them in an airtight container in the fridge for up to three days. The cheese sauce keeps things moist, but try to minimize air exposure to prevent drying. A little splash of cream when reheating works wonders!

Freezing

Want to get ahead? Assemble the entire dish through step five, cover tightly with foil, and freeze unbaked for up to two months. When ready to bake, there’s no need to thaw — just preheat the oven to 375°F (190°C) and increase the bake time to about 45 minutes, keeping covered until the last ten minutes. Dinner party magic with zero stress!

Reheating

For oven reheating, cover the shells with foil and warm at 350°F (175°C) for about 15 minutes, which keeps everything creamy and soft. Individual portions can go in the microwave for 1–2 minutes, but add a splash of cream or milk to preserve the dreamy texture.

FAQs

Can I use imitation crab meat instead of lump crab?

Yes, you can! Imitation crab will work in a pinch and is budget-friendly, though fresh lump crab does offer the best texture and pure seafood flavor.

Can I make this dish ahead of time?

Absolutely. You can stuff the shells and assemble everything a day before, then simply preheat the oven to 375°F (190°C) and bake when you’re ready. It’s ideal for entertaining or meal prep.

Can I substitute heavy cream with milk?

You can, but expect the sauce to turn out a bit thinner. If you use milk, consider thickening with a little extra cheese or a touch of cornstarch to achieve that same velvety mouthfeel.

How do I prevent the pasta shells from breaking?

Cook the pasta al dente and don’t overfill your pot, so the shells have some room to move as they cook. Handle them gently when draining and filling to keep them intact.

What sides go well with seafood stuffed shells?

Fresh side salads, simple roasted veggies, or garlicky bread are all wonderful choices. Their freshness balances the richness of the stuffed shells beautifully.

Final Thoughts

If you’re searching for the ultimate dish to impress and indulge, these creamy seafood stuffed shells deserve a spot on your table. With each bite of luscious seafood, mellow cheese, and tender pasta, you’ll want to make them again and again. So gather your favorite people, preheat the oven to 375°F (190°C), and prepare to create unforgettable memories with this stunning meal!