Name: Seafood-Stuffed Shells Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: Italian-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; Optional: Soft bread crumbs, toasted in butter and chopped fresh parsley

Jump to Recipe

If ever there were a dish made to impress both guests and family with minimal fuss, Seafood-Stuffed Shells would be at the very top of my list! Imagine plump jumbo pasta shells brimming with sweet crab, tender shrimp, vibrant veggies, and a creamy, cheesy filling, all nestled in a bubbling Parmesan sauce. This recipe takes the decadence of classic Italian comfort food and elevates it with a bold dash of the sea. Whether you’re planning a special dinner or just want to treat yourself on a weeknight, Seafood-Stuffed Shells bring a little luxury to your table, effortlessly blending simplicity and sophistication in every bite.

Seafood-Stuffed Shells Recipe - Recipe Image

Ingredients You’ll Need

The magic of these Seafood-Stuffed Shells comes from basic but beautifully fresh ingredients. Each one brings something special to the flavor, texture, or even the look of your finished dish, so don’t overlook a single detail!

Jumbo Pasta Shells: Their generous size is perfect for holding lots of delicious seafood filling.
Celery: Adds a wonderful crunch and light freshness to balance the creamy filling.
Green Pepper: Provides a sweet, slightly peppery flavor that brightens up the mix.
Red Onion: Offers color and a gentle bite without overpowering the seafood.
Butter: Used in both the filling and the sauce for rich, buttery flavor all throughout the shells.
Lump Crabmeat: Sweet, tender crab is the star ingredient, so go for good-quality canned or fresh.
Cooked Shrimp: Roughly chopped little bites of shrimp add satisfying texture and extra seafood flavor.
Mozzarella Cheese: Melts beautifully, adding gooey texture in every bite.
Seafood Seasoning: A blend of herbs and spices that perk up and enhance the delicate flavors of the shellfish.
Pepper: Freshly ground pepper keeps flavors bright and lively.
Large Egg: Helps bind the filling together for perfectly stuffed shells.
Mayonnaise: Adds a subtle tang and creamy richness that pairs wonderfully with seafood.
2% Milk: Used in the sauce to keep it luscious but not heavy.
All-Purpose Flour: Thickens the sauce to the ideal, spoon-coating consistency.
Salt: Brings out the best in all the other flavors.
Coarsely Ground Pepper: A slightly bigger grind adds little bursts of heat.
Parmesan Cheese: Whisked into the sauce for robust, nutty flavor that makes every bite irresistible.
Optional Bread Crumbs & Parsley: For a golden, crunchy finish and a pop of freshness as a garnish!

How to Make Seafood-Stuffed Shells

Step 1: Cook Your Pasta Shells

Begin by boiling your jumbo shells according to package directions. You want them al dente—firm enough to hold their shape, but cooked through, since they’ll spend more time in the oven. Be sure to give them a gentle stir so they don’t stick together, and once they’re ready, drain and rinse them with cool water (this stops the cooking and makes them easy to handle for stuffing).

Step 2: Sauté the Vegetables

While your pasta is cooking, melt a tablespoon of butter in a small skillet over medium heat. Add the finely chopped celery, green pepper, and red onion. Sauté until everything is soft, fragrant, and the kitchen starts to smell irresistible. This step builds flavor right at the start—no skipping!

Step 3: Mix the Seafood Filling

Grab a large mixing bowl and add the drained crab, chopped shrimp, mozzarella cheese, a teaspoon of seafood seasoning, a pinch of pepper, and your sautéed vegetables. In a separate small bowl, whisk the egg, mayonnaise, and 2 tablespoons of milk until smooth. Pour this mixture into the seafood and gently fold everything together until well combined—be careful not to break up the crab too much!

Step 4: Stuff the Shells and Arrange

Preheat your oven to 350°F. Take your cooled pasta shells and fill each one with a heaping tablespoon of your seafood mixture. Nestle the stuffed shells into a greased 13×9-inch baking dish, arranging them so they’re snug but not crowded. This layering gives the shells plenty of room for sauce and even heat distribution for baking.

Step 5: Make the Parmesan Cream Sauce

In a small saucepan, melt the remaining 1/4 cup of butter over medium heat. Whisk in the flour, salt, and coarsely ground pepper to form a smooth roux. Gradually pour in the remaining 4 cups of milk, whisking constantly. Bring the mixture to a gentle boil, cooking for 2 minutes or until it thickens noticeably. Remove from heat and stir in the grated Parmesan cheese, letting the residual heat melt it into the silkiest, richest sauce imaginable.

Step 6: Bake to Perfection

Pour your creamy Parmesan sauce right over the stuffed shells, ensuring every nook and cranny is covered. Sprinkle the remaining seafood seasoning over the top, and slide the dish into your preheated oven. Bake, uncovered, for 30–35 minutes, or until your kitchen smells like an Italian seafood fête and the top is bubbling and just golden. For a finishing touch, sprinkle with toasted bread crumbs, a scattering of chopped fresh parsley, and a pinch more Parmesan if you like a little extra flair!

How to Serve Seafood-Stuffed Shells

Garnishes

Elevate your Seafood-Stuffed Shells with a flourish of garnish! A light dusting of toasted bread crumbs brings crunch and a beautiful golden hue, while chopped parsley adds a burst of color and brightness. A final sprinkle of fresh Parmesan is never a bad idea, giving it an extra cheesy crown that everyone will notice.

Side Dishes

Seafood-Stuffed Shells are rich and satisfying, so serve them up with a crisp green salad or lightly dressed arugula for balance. Crusty garlic bread makes the perfect vessel for scooping up the luscious sauce, and a simple roasted vegetable medley will round out the meal without overpowering those gorgeous seafood flavors.

Creative Ways to Present

For a memorable dinner party, serve your shells in individual ramekins, so everyone gets a personal portion. Or, make mini Seafood-Stuffed Shells as an appetizer for a festive starter. You can also line the base of your baking dish with a bed of sautéed spinach before nestling in the shells, adding color and an extra layer of flavor. Play with pretty plates and sprinkle microgreens for an elevated bistro vibe!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store your Seafood-Stuffed Shells in an airtight container in the refrigerator for up to three days. The flavors meld beautifully over time, and the filling stays tender and delicious.

Freezing

You can freeze the assembled, unbaked Seafood-Stuffed Shells for a future feast! Wrap the dish tightly in two layers of foil to help preserve the flavor and moisture. When you’re ready to enjoy, bake straight from the freezer (just add 10–15 minutes to your baking time), or thaw overnight in the fridge before baking as usual.

Reheating

Reheating is a breeze! For best results, cover the baking dish with foil and reheat in the oven at 325°F until hot and bubbly. For smaller portions, microwave in short bursts, covering the container with a damp paper towel to keep everything moist and creamy.

FAQs

Can I use fresh seafood instead of canned?

Absolutely! Fresh crabmeat and shrimp will make your Seafood-Stuffed Shells even more decadent—just make sure to cook and cool them before mixing into the filling.

Is there a good substitute for mayonnaise in the filling?

Yes, you can swap mayonnaise for Greek yogurt or sour cream for a tangy twist. The filling will be a little lighter but still deliciously creamy.

What’s the best way to prevent the shells from tearing?

Cook them just to al dente and handle them gently after rinsing with cold water. If a few split, don’t worry—they’ll still taste amazing!

Can I make Seafood-Stuffed Shells ahead for a dinner party?

Definitely! You can assemble the shells (without baking) a day in advance, cover, and refrigerate. Just pour the sauce over right before baking to keep everything fresh.

Is it possible to use other types of seafood?

Of course! Chopped lobster, scallops, or even a flaky white fish work beautifully. Adjust the seasoning if necessary, and enjoy your own custom creation.

Final Thoughts

There’s really nothing like the comfort and wow-factor of Seafood-Stuffed Shells. Every time I make this recipe, it feels special, whether it’s for Sunday supper or a dinner with friends. Give it a try—you’ll fall in love with every creamy, seafood-packed bite, and so will everyone at your table!

Seafood-Stuffed Shells Recipe

★★★★★

4.8 from 13 reviews

Author: Chloe
Total Time: 1 hour 5 minutes
Yield: 8 servings 1x
Diet: Diabetic

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Description

These Seafood-Stuffed Shells are a delightful combination of jumbo pasta shells filled with a savory mixture of lump crabmeat, shrimp, and cheese, all baked in a creamy Parmesan sauce. A decadent seafood dish perfect for special occasions or weeknight dinners.

Instructions

Cook the Pasta: Cook pasta according to package directions.
Prepare the Vegetable Mixture: Saute celery, green pepper, and onion in 1 tablespoon butter until tender; set aside.
Make the Seafood Filling: In a large bowl, combine crab, shrimp, mozzarella cheese, 1 teaspoon seafood seasoning, pepper, and the sauteed vegetable mixture. In a separate bowl, whisk egg, mayonnaise, and 2 tablespoons milk until smooth; stir into the crab mixture.
Stuff the Shells: Preheat oven to 350°. Drain and rinse pasta; stuff each shell with 1 rounded tablespoon seafood mixture. Place in a greased 13×9-inch baking dish.
Prepare the Parmesan Sauce: In a saucepan, melt remaining 1/4 cup butter over medium heat. Whisk in flour, salt, and pepper; gradually whisk in 4 cups milk. Bring to a boil; cook and stir until thickened. Stir in Parmesan cheese.
Bake the Stuffed Shells: Pour the sauce over the stuffed shells. Sprinkle with remaining seafood seasoning. Bake, uncovered, for 30-35 minutes or until bubbly. Optional: Top with toasted bread crumbs, parsley, and additional Parmesan cheese.