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Creamy Seafood Stuffed Shells

A delicious dish featuring jumbo pasta shells filled with a rich and creamy seafood mixture, topped with Alfredo sauce and baked to perfection.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Seafood
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Filling
  • 20 pieces jumbo pasta shells
  • 1 cup ricotta cheese
  • 1 cup grated mozzarella cheese
  • 1 cup cooked shrimp, chopped
  • 1 cup crab meat
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon lemon juice
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
Sauce and Topping
  • 2 cups Alfredo sauce store-bought or homemade
  • to taste extra grated Parmesan cheese for topping

Method
 

Preparation
  1. In a large pot, bring salted water to a boil. Add the jumbo pasta shells and cook until just al dente (about 8 minutes). Drain and set aside.
  2. In a large mixing bowl, combine ricotta cheese, mozzarella cheese, chopped shrimp, crab meat, parsley, lemon juice, garlic powder, salt, and pepper. Stir until well mixed.
Assembly
  1. Preheat your oven to 350°F (175°C). Spoon a generous amount of the seafood filling into each cooked pasta shell, placing them seam-side up in a greased baking dish.
  2. Pour the Alfredo sauce evenly over the stuffed shells. Sprinkle extra Parmesan cheese on top for that added cheesy crust.
Baking
  1. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 5–10 minutes, or until the cheese is melted and bubbly.
  2. Let it cool for a few minutes before serving. Garnish with additional parsley if desired.

Notes

These stuffed shells can be assembled a day ahead of time. Just cover and refrigerate before baking—no need to thaw; they’ll cook perfectly! If you find yourself with leftovers, store them in an airtight container in the refrigerator for up to 3 days or freeze for about 1–2 months.