Creamy Seafood Stuffed Shells
Creamy Seafood Stuffed Shells offer a delightful twist on a classic comfort food, filled with a savory seafood mixture and enveloped in a rich creamy sauce.
Ingredients
Pasta and Seafood Filling
- 20 pieces large pasta shells
- 1 cup cooked shrimp, chopped
- 1 cup cooked crab meat, shredded
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- to taste Salt and pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Bring a large pot of salted water to a boil and cook the pasta shells according to the package instructions until al dente. Drain and set aside.
Mixing Filling
- In a large mixing bowl, combine chopped shrimp, crab meat, ricotta cheese, half of the mozzarella cheese, half of the Parmesan cheese, garlic powder, onion powder, Italian seasoning, salt, and pepper. Gently mix until all the ingredients are evenly distributed.
Stuffing and Baking
- Fill each cooked pasta shell with the seafood mixture using a spoon or piping bag. Place the filled shells in a greased baking dish, side by side.
- In a separate bowl, mix the heavy cream with the remaining mozzarella and Parmesan cheese. Pour the creamy mixture over the stuffed shells, ensuring they are well covered.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
- After that, remove the foil and bake for an additional 10–15 minutes, or until the cheese is golden and bubbly.
- Remove from the oven and let the dish cool for a few minutes. Garnish with fresh parsley before serving.
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Notes
For an elevated flavor, use fresh seafood and consider adding sautéed vegetables or experimenting with different cheeses. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.