Best Creamy Seafood Stuffed Shells Recipe

Ever had a bite so rich, so creamy, that you just stopped mid-chew and closed your eyes? That’s exactly what happened the first time I made these seafood stuffed shells.

I wasn’t expecting them to be this good. I mean, pasta? Love it. Seafood? Always. But pack them into cheesy, velvety shells baked until golden? Game changer.

Whether you’re trying to impress guests or just treat yourself, this recipe delivers serious flavor without making you babysit the stove for hours. Let’s dive in — you’re going to want every last bite.

Why You Should Try This Stuffed Shells Recipe?

If you’re bored of basic pasta dishes, this one breaks the routine in the best way. These shells are packed with tender shrimp, crab, and a creamy cheese filling that hits all the right notes—savory, rich, and just a little indulgent.

What I love most? It’s easy to prep ahead. You can stuff the shells, cover them, and bake later—perfect for busy nights or hosting without stress. Plus, it feels fancy without being complicated. One tray, a handful of ingredients, and boom—restaurant vibes at home.

And let’s be honest, who doesn’t want to scoop into a bubbling dish of seafood, cream sauce, and melty cheese?

Creamy Seafood Stuffed Shells Ingredients

Before we get to layering, stuffing, and baking, let’s break down exactly what you’ll need. These ingredients work together to create that rich, creamy filling and perfectly baked pasta shell texture. If you’re cooking for four, this list has you covered.

For the Shells

• Jumbo pasta shells – 20 to 24 shells (cook a few extra in case some tear)
• Olive oil – 1 tbsp (for boiling water or drizzling to prevent sticking)

For the Filling

• Cooked shrimp (peeled, deveined, chopped) – 1 cup
• Lump crab meat (or imitation crab) – 1 cup
• Ricotta cheese – 1 cup
• Cream cheese – 4 oz (softened)
• Shredded mozzarella – 1 cup
• Grated Parmesan – ½ cup
• Fresh parsley (chopped) – 2 tbsp
• Garlic (minced) – 2 cloves
• Lemon juice – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

For the Sauce

• Heavy cream – 1 cup
• Butter – 2 tbsp
• Garlic (minced) – 2 cloves
• Shredded mozzarella – ½ cup
• Grated Parmesan – ¼ cup
• A pinch of nutmeg (optional)

Required Equipment

• Large pot (for boiling pasta)
• Mixing bowls
• Baking dish (9×13-inch)
• Skillet or saucepan (for cream sauce)
• Spoon or piping bag (for stuffing shells)
• Foil (for covering while baking)

Total Time Required

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes

Once you’ve got everything ready, the fun part begins—filling those shells and watching them bake into something truly crave-worthy.

How to Make Best Creamy Seafood Stuffed Shells?

Don’t let the layers fool you—this recipe is much easier than it looks. With just a few simple steps, you’ll go from boiling pasta to pulling a bubbling tray of creamy, seafood-packed goodness out of the oven. Here’s how I make it every time, and trust me, the results never disappoint.

Step 1: Cook the Pasta Shells

Start by boiling a large pot of salted water. Add the jumbo shells and cook until just al dente—about 8 to 9 minutes. Drain and rinse under cold water. Drizzle with a little olive oil so they don’t stick together while you prep the filling.

Step 2: Prepare the Filling

In a large mixing bowl, combine chopped shrimp, crab meat, ricotta, cream cheese, mozzarella, Parmesan, parsley, garlic, lemon juice, salt, and pepper. Mix until smooth and well-blended. You want a thick, scoopable texture that holds its shape inside the shells.

Step 3: Make the Cream Sauce

In a skillet over medium heat, melt the butter and sauté the garlic for about 30 seconds. Pour in the heavy cream and stir continuously for 2–3 minutes. Add mozzarella, Parmesan, and a pinch of nutmeg. Stir until melted and smooth, then remove from heat.

Step 4: Stuff the Shells

Spoon or pipe the seafood filling into each shell. Be generous—you want them nicely filled. Arrange the stuffed shells in a greased 9×13-inch baking dish.

Step 5: Add Sauce and Bake

Pour the cream sauce evenly over the shells, covering as much as possible. Sprinkle a little extra mozzarella or Parmesan on top if you’re feeling cheesy (I always do). Cover the dish with foil.

Step 6: Bake and Serve

Bake in a preheated oven at 375°F (190°C) for 25 minutes. Remove the foil and bake for another 5–7 minutes until the top is golden and bubbly. Let it sit for 5 minutes before serving—it helps the sauce thicken slightly.

That’s it—creamy, seafood-loaded shells ready for the table. I like to top mine with a bit of fresh parsley and a squeeze of lemon just before serving.

Tips For Creamy Seafood Stuffed Shells Recipe

I’ve made this dish more times than I can count, and a few small adjustments make a big difference. Whether you’re cooking for guests or just want to perfect your weeknight dinner, these tips will help you avoid common mistakes and get the best flavor and texture every time.

• Use Cooked Seafood: Make sure the shrimp and crab are already cooked before adding to the filling. This prevents overcooking during baking.
• Don’t Overcook the Pasta: Boil the shells just until al dente. Overcooked shells can fall apart when stuffing or baking.
• Drain Excess Moisture: If your crab meat or shrimp seems watery, pat it dry. Too much liquid can make the filling runny.
• Warm the Sauce Gently: Don’t let the cream sauce boil. Just warm it enough to melt the cheese and blend everything smoothly.
• Stuff Generously: Don’t skimp on the filling. A well-stuffed shell bakes up much better and delivers a full bite of flavor.
• Add a Layer of Sauce at the Bottom: Before placing the shells, pour a thin layer of cream sauce in the baking dish. This prevents sticking and keeps the pasta moist.
• Make Ahead: You can assemble the dish up to a day in advance. Cover and refrigerate, then bake when ready.
• Freeze Extras: These stuffed shells freeze well. Store in an airtight container and reheat with a little added sauce to keep them creamy.
• Garnish Right Before Serving: A sprinkle of fresh parsley or a squeeze of lemon can brighten up the richness and add a little freshness to each bite.

FAQs

What Type of Seafood Works Best for Stuffed Shells?

Shrimp and crab are the most popular choices because they hold their shape and blend well with cheese. You can also use scallops, lobster, or a seafood mix. Just make sure all seafood is cooked and chopped into small pieces before mixing into the filling.

Can I Use Frozen Seafood for This Recipe?

Yes, frozen seafood works fine. Just make sure it’s fully thawed and patted dry before using. Excess moisture can make the filling watery and affect the texture. Always check for shells or grit in frozen crab meat before mixing it in.

How Do I Store Leftover Stuffed Shells?

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F or microwave with a splash of cream or milk to keep them from drying out. The flavors often get even better the next day.

Can I Freeze Stuffed Shells Before Baking?

Absolutely. Assemble the dish completely, cover tightly with foil or plastic wrap, and freeze for up to 2 months. When ready to cook, thaw overnight in the fridge and bake as directed. Add a few extra minutes to the baking time if needed.

What Side Dishes Go Well With Seafood Stuffed Shells?

A light green salad, roasted vegetables, or garlic bread pairs perfectly with this creamy dish. Since the shells are rich and cheesy, a crisp or acidic side helps balance the meal and adds freshness to the plate.

Conclusion

These creamy seafood stuffed shells are one of those dishes that always hit the mark—comforting, rich, and loaded with flavor in every bite. Whether you’re making them for a cozy dinner at home or sharing with guests, they never fail to impress.

The best part? You don’t need fancy ingredients or hours in the kitchen to pull it off. Just a few easy steps, and you’ve got a dish that tastes like it came from a restaurant. Give it a try—you’ll see why it’s become a favorite in my kitchen.

You should also try these seafood recipes Creamy Garlic Shrimp Over Mashed Potatoes Recipe, Mediterranean Baked Fish Recipe and Stuffed Seafood Soup Bread Bowl Recipe.