Creamy seafood stuffed shells makes every moment feel satisfying.
Growing up, some of my favorite memories revolve around food shared with loved ones. There was always something incredibly comforting about a big, hearty dish made with care, and for me, few things evoke that feeling quite like a plate of creamy seafood stuffed shells. This particular recipe for creamy seafood stuffed shells brings back a flood of warmth and nostalgia, reminding me of special occasions and joyful gatherings around the table.
I still remember the first time I truly fell in love with a dish like this. It was at a small Italian-American restaurant, a hidden gem my family discovered on a coastal trip many years ago. The inviting aroma of baked pasta, rich cheese, and fresh seafood filled the air, promising an unforgettable meal that truly delivered on its delicious potential.
That experience stuck with me, inspiring me to recreate that magic in my own kitchen. After many attempts and adjustments, I finally perfected this version, which combines tender pasta, succulent seafood, and a dreamy sauce into a dish that feels both elegant and deeply satisfying. It’s truly a labor of love, much like crafting a beloved appetizer such as a creamy banana pepper chicken dip for a gathering.
Now, whenever I make this dish, it’s not just about the incredible flavors; it’s about reliving those cherished moments and creating new ones around the dinner table. It’s a culinary hug, a dish that says, “You are loved, and this meal is for you,” making every forkful a moment to savor and remember.
Creamy Seafood Stuffed Shells
Indulge in a dish of jumbo pasta shells generously filled with a luscious mixture of tender shrimp, sweet scallops, rich ricotta, cream cheese, and Parmesan. Baked to golden perfection in a velvety white sauce, this dish is a comforting masterpiece that brings a taste of the ocean to your dinner table.
- Total Time: 55 minutes
- Yield: 6 servings 1x
Ingredients
- 12 ounces jumbo pasta shells (about 30-35 shells)
- 1 tablespoon olive oil
- 8 ounces raw medium shrimp, peeled, deveined, and roughly chopped
- 8 ounces raw bay scallops, halved if large
- 4 ounces imitation crab meat, flaked (optional, or use real crab)
- 1/2 cup finely chopped yellow onion
- 2 cloves garlic, minced
- 10 ounces frozen chopped spinach, thawed and squeezed dry
- 15 ounces ricotta cheese
- 8 ounces cream cheese, softened
- 1/2 cup grated Parmesan cheese, plus more for topping
- 1/4 cup fresh parsley, chopped, plus more for garnish
- 1 teaspoon Old Bay seasoning (or similar seafood seasoning)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the Cream Sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups milk (whole milk recommended)
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Pinch of nutmeg (optional)
- Salt and black pepper to taste
Instructions
- Cook the Shells: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package directions until al dente. Drain, rinse with cold water to prevent sticking, and set aside.
- Prepare the Seafood: In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until softened, about 3-4 minutes. Add minced garlic and cook for 1 minute more until fragrant. Add the chopped shrimp and scallops (and imitation crab, if using) to the skillet. Cook, stirring occasionally, until seafood is just opaque and cooked through, about 3-5 minutes. Remove from heat and let cool slightly.
- Make the Filling: In a large mixing bowl, combine the cooled cooked seafood mixture, thawed and squeezed dry spinach, ricotta cheese, softened cream cheese, 1/2 cup grated Parmesan cheese, fresh chopped parsley, Old Bay seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently until all ingredients are well combined.
- Prepare the Cream Sauce: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, to create a roux. Gradually whisk in the milk and heavy cream, ensuring no lumps. Bring to a gentle simmer, whisking constantly, until the sauce thickens. Remove from heat, stir in 1/2 cup grated Parmesan cheese and nutmeg (if using). Season with salt and black pepper to taste.
- Assemble the Dish: Preheat your oven to 375°F (190°C). Spread about half of the prepared cream sauce on the bottom of a 9×13-inch baking dish. Carefully fill each cooked pasta shell with a generous amount of the seafood and cheese mixture. Arrange the stuffed shells in a single layer over the sauce in the baking dish.
- Bake to Perfection: Pour the remaining cream sauce evenly over the stuffed shells. Sprinkle with additional Parmesan cheese. Cover the baking dish loosely with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the sauce is bubbly and the top is lightly golden.
- Serve: Let the dish rest for a few minutes before serving. Garnish with extra fresh parsley, if desired. Serve hot and enjoy!
Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave. Make Ahead: You can assemble the shells and sauce up to 24 hours in advance. Cover and refrigerate. Add an extra 10-15 minutes to the baking time if baking from cold. Variations: Feel free to experiment with other seafood like lump crab meat or lobster. A pinch of red pepper flakes can add a subtle kick to the filling or sauce. Serving Suggestion: Serve with a crisp green salad and some crusty garlic bread to soak up all that delicious creamy sauce.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (approx. 5-6 shells)
- Calories: 550
- Sugar: 8g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 120mg