Name: Seafood-Stuffed Shells Recipe
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 24 uncooked jumbo pasta shells; 1/4 cup finely chopped celery; 1/4 cup finely chopped green pepper; 1/4 cup finely chopped red onion; 1 tablespoon butter plus 1/4 cup butter, divided; 2 cans (6 ounces each) lump crabmeat, drained; 8 ounces peeled and deveined cooked shrimp (41-50 per pound), chopped; 1/2 cup shredded part-skim mozzarella cheese; 1-1/2 teaspoons seafood seasoning, divided; 1/4 teaspoon pepper; 1 large egg, lightly beaten; 1/4 cup mayonnaise; 2 tablespoons plus 4 cups 2% milk, divided; 1/4 cup all-purpose flour; 1/4 teaspoon salt; 1/4 teaspoon coarsely ground pepper; 1-1/2 cups grated Parmesan cheese; Soft bread crumbs, toasted in butter; Chopped fresh parsley

Jump to Recipe· 4.1 from 27 reviews

If you’re craving a dish that perfectly balances the ocean’s bounty with comforting pasta, you’re going to fall head over heels for this Seafood-Stuffed Shells Recipe. Jumbo pasta shells are generously filled with a savory blend of succulent crabmeat and shrimp, layered with melted mozzarella and Parmesan in a creamy sauce that’s nothing short of dreamy. Each bite bursts with textures and flavors that feel both indulgent and homey, making this recipe a guaranteed crowd-pleaser for weeknight dinners or special occasions alike.

Ingredients You’ll Need

A close-up image shows a woman's hand pouring a white liquid from a clear measuring cup into a silver pot filled with a creamy light beige mixture. Another woman's hand is using a whisk with a light wooden handle to stir the mixture in the pot. The pot is placed on a black stovetop, and the background is a white marbled surface. The liquid and the mixture in the pot are foamy with a smooth texture. Photo taken with an iphone --ar 4:5 --v 7

This Seafood-Stuffed Shells Recipe comes together with simple, high-quality ingredients that each play a crucial role in building layers of flavor, texture, and color. From fresh veggies to cheesy goodness, everything combines effortlessly into a dish that’s as beautiful as it is delicious.

Uncooked jumbo pasta shells (24): These large shells are perfect for stuffing, holding the rich seafood filling nicely while offering a tender bite.
Celery, finely chopped (1/4 cup): Adds a subtle crunch and mild flavor to complement the seafood.
Green pepper, finely chopped (1/4 cup): Introduces a fresh, slightly sweet note that balances the richness.
Red onion, finely chopped (1/4 cup): Provides a touch of sharpness and vibrant color to the filling.
Butter (1 tablespoon plus 1/4 cup, divided): Used for sautéing and in the creamy sauce, butter enriches the dish with silkiness and depth.
Lump crabmeat (2 cans, 6 ounces each, drained): Tender and sweet, crab is the star seafood component that elevates the stuffing.
Cooked, peeled, and deveined shrimp (8 ounces, chopped): Adds a delightful bite and complements the crab’s flavor perfectly.
Part-skim mozzarella cheese (1/2 cup shredded): Melts beautifully inside the shells, providing gooey texture.
Seafood seasoning (1-1/2 teaspoons, divided): A flavorful blend that enhances the ocean-fresh taste of crab and shrimp.
Pepper (1/4 teaspoon and extra as needed): Adds gentle heat and seasoning balance.
Large egg, lightly beaten (1): Helps bind the filling for easier stuffing.
Mayonnaise (1/4 cup): Brings creaminess and a hint of tang.
2% milk (2 tablespoons plus 4 cups, divided): Integral to creating a smooth and luscious sauce.
All-purpose flour (1/4 cup): Used to thicken the Parmesan cream sauce to perfection.
Salt (1/4 teaspoon): Balances all the flavors.
Coarsely ground pepper (1/4 teaspoon): Infuses the sauce with subtle spice.
Grated Parmesan cheese (1-1/2 cups): The rich, nutty cheese that defines the creamy sauce topping.
Optional: Soft bread crumbs toasted in butter and chopped fresh parsley: Add a crunchy, herbaceous finish if you feel like making it extra special.

How to Make Seafood-Stuffed Shells Recipe

Step 1: Cook the Pasta Shells

Begin by boiling the jumbo pasta shells according to the package instructions until they’re al dente. If your shrimp isn’t cooked yet, the great news is you can cook them right in the boiling pasta water for just a couple of minutes until they turn pink and opaque. Then, transfer both the shrimp and shells to an ice bath to stop the cooking process and keep everything perfectly tender.

Step 2: Sauté the Vegetables

While the pasta cooks, heat a teaspoon of butter in a small skillet and lightly sauté the finely chopped green pepper and red onion until they turn tender and aromatic. This mixture adds a gentle sweetness and soft texture that will marry beautifully with the seafood filling, so be sure not to skip this step.

Step 3: Prepare the Seafood Mixture

In a large bowl, combine the lump crabmeat, chopped cooked shrimp, lightly beaten egg, shredded mozzarella, creamy mayonnaise, two tablespoons of milk, seafood seasoning, pepper, and the sautéed green pepper and onion mixture. Mix gently but thoroughly to create a cohesive and flavorful filling that’s ready to stuff into your pasta shells.

Step 4: Stuff the Shells

Preheat your oven to 350°F. Carefully drain and rinse the pasta shells, then spoon about one rounded tablespoon of the seafood mixture into each shell. Arrange them neatly in a greased 13×9-inch baking dish so they sit snugly without overcrowding. This ensures even baking and a beautiful presentation.

Step 5: Make the Parmesan Cheese Sauce

In a small saucepan over medium heat, melt the remaining 1/4 cup butter. Whisk in the flour and coarsely ground pepper to create a smooth roux, then gradually whisk in the rest of the milk. Bring the mixture to a boil, stirring constantly until it thickens, about two minutes. Remove from heat and stir in the grated Parmesan cheese until the sauce becomes rich and velvety.

Step 6: Bake the Seafood-Stuffed Shells

Pour the luscious Parmesan cheese sauce evenly over the stuffed shells. Sprinkle the remaining seafood seasoning on top to enhance the flavors even further. Bake uncovered for 30 to 35 minutes, until the dish is bubbly and the tops have a subtle golden glow. If you’re using optional toasted bread crumbs and chopped parsley, sprinkle those on after baking for an extra special crunch and freshness.

How to Serve Seafood-Stuffed Shells Recipe

The image shows a white rectangular baking dish filled with large pasta shells arranged closely in rows. Each shell is stuffed with a mixture that looks like shredded light pink meat mixed with small bits of green and orange, possibly herbs and vegetables. A woman's hand is holding a spoon, pouring creamy white sauce unevenly over the shells. The white sauce is smooth and thick, covering parts of the filling but leaving some visible. The dish is set on a white marbled surface, and there is a metal pot with more white sauce in the background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of fresh chopped parsley not only adds vibrant color but also a fresh herbal note that livens up every forkful. You can also sprinkle a little extra Parmesan cheese atop the shells just out of the oven for added cheesiness and a lovely finish.

Side Dishes

This recipe is hearty enough to stand alone but pairs beautifully with light sides like crisp garden salad or steamed green beans. A loaf of warm crusty bread or garlic bread is also perfect for sopping up any extra sauce, making your meal completely satisfying.

Creative Ways to Present

For a stunning presentation, try serving the seafood-stuffed shells on large, colorful platters with lemon wedges scattered around; the brightness of lemon juice complements the rich seafood beautifully. You might also bake individual servings in small gratin dishes for a personalized touch that makes guests feel extra special.

Make Ahead and Storage

Storing Leftovers

Leftover Seafood-Stuffed Shells Recipe keeps wonderfully in the fridge for up to 3 days. Just cover your baking dish tightly with plastic wrap or transfer to an airtight container to preserve the creamy texture and flavors.

Freezing

You can freeze the stuffed shells either before or after baking. Arrange them in a single layer on a baking tray to freeze, then transfer to a freezer-safe container or bag. They will keep well for up to 2 months. Thaw overnight in the fridge before reheating for best results.

Reheating

To reheat, cover the shells loosely with foil and bake in a preheated 350°F oven for around 20 to 25 minutes until warmed through. If you prefer microwave reheating, cover and heat in short bursts, stirring or flipping the shells to ensure even warming and maintain that creamy sauce texture.

FAQs

Can I use other seafood instead of crab and shrimp?

Absolutely! Feel free to experiment by swapping crab and shrimp with scallops, lobster, or even a mix of your favorite seafood to customize the dish to your liking while keeping the spirit of the Seafood-Stuffed Shells Recipe alive.

Is there a way to make this recipe dairy-free?

Yes, you can replace the butter with dairy-free margarine and choose plant-based milk and cheese alternatives. The texture will be slightly different, but you’ll still get a delicious seafood-stuffed pasta dish.

How can I make this recipe ahead for a dinner party?

You can prepare and stuff the shells a day in advance, then cover and refrigerate the baking dish. When ready, just add the sauce, bake, and serve for a stress-free hosting experience.

What if I can’t find jumbo pasta shells?

Large manicotti tubes or even large cannelloni pasta can be excellent substitutes. Just adjust stuffing and cooking times slightly based on their sizes.

Can I add extra cheese to the filling?

Definitely! Adding ricotta or additional mozzarella can make the filling even creamier and richer. Just be mindful not to overpower the delicate seafood flavors.

Final Thoughts

This Seafood-Stuffed Shells Recipe truly feels like a warm, delicious hug on a plate that’s easy enough to make any night but special enough to impress. I can’t wait for you to try it and enjoy the delightful blend of seafood, cheese, and creamy sauce with your loved ones. Once you discover this recipe, it’ll surely become a cherished favorite on your dinner rotation.