Seafood Stuffed Shells
Comforting, creamy, and a little indulgent, these Seafood Stuffed Shells are the kind of dish that earns a permanent spot in your weeknight rotation and makes a crowd smile when you pull it from the oven. Big pasta shells cradle a rich seafood-ricotta filling, bathed in a decadent alfredo sauce and finished with a crunchy, seasoned breadcrumb topping. The flavors are buttery, bright with a hint of Dijon, and rounded by Italian seasoning and Old Bay. It’s simple enough for a cozy family dinner but elegant enough for guests.
Why you’ll love this recipe
This seafood-forward take on stuffed shells combines familiar textures—creamy ricotta, tender shrimp and imitation crab, and a luscious alfredo sauce—into something that feels special but is straightforward to assemble. The breadcrumb-parmesan topping adds a satisfying crunch that contrasts the soft filling. The recipe scales well and can be prepped ahead, making it great for entertaining.
Ingredients
- 12 ounces jumbo pasta shells
- 1 pound small cooked shrimp, peeled and deveined, thawed if frozen
- 1 pound imitation crab, diced or shredded
- 1 (15-ounce) container ricotta cheese
- 1 large egg
- 1 teaspoon old bay seasoning
- 1 teaspoon Italian seasoning
- ½ teaspoon Dijon mustard
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 (15-ounce) jar alfredo sauce
- 1 cup heavy cream
- ½ cup grated parmesan cheese
- 2 teaspoons Italian seasoning
- Salt and pepper to taste
- ½ cup Italian bread crumbs
- ½ cup grated parmesan cheese
- 2 tablespoons melted butter
- 1 teaspoon old bay seasoning
Equipment
- Large pot for boiling pasta
- Large mixing bowl
- 9×13-inch baking dish
- Saucepan
- Spoon or small spatula for stuffing shells
- Measuring cups and spoons
Prep and timing
Total time: about 1 hour (including boiling and baking). Active time: approximately 35–40 minutes. Most of the work is assembling the filling and stuffing the shells; the oven does the rest.
Step-by-step directions
- Bring a large pot of salted water to a boil. Add the 12 ounces jumbo pasta shells and cook according to package instructions until al dente. Drain the shells and spread them on a baking sheet or tray so they don’t stick together while you prepare the filling.
- Chop or roughly chop the 1 pound small cooked shrimp if they are larger than bite-size. Combine the shrimp with the 1 pound imitation crab (diced or shredded) in a large mixing bowl.
- Add the filling ingredients to the bowl: 1 (15-ounce) container ricotta cheese, 1 large egg, 1 teaspoon old bay seasoning, 1 teaspoon Italian seasoning, ½ teaspoon Dijon mustard, ½ teaspoon salt, and ½ teaspoon pepper. Mix everything together with a spoon or rubber spatula until the mixture is uniform and the egg is fully incorporated.
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish (or similar size) with nonstick spray or a little butter.
- Spoon the filling into each cooked shell. Use a small spoon to hold open each shell and gently push the filling in so each shell is generously stuffed. Arrange the stuffed shells seam-side down in the prepared baking dish in a single layer. You should have space to fit all shells comfortably; if not, nestle them snugly but avoid overstacking.
- In a medium saucepan, pour in 1 (15-ounce) jar alfredo sauce and 1 cup heavy cream. Warm over low to medium-low heat, stirring occasionally, until the sauce is hot and slightly thinned, about 3–5 minutes. Stir in ½ cup grated parmesan cheese and 2 teaspoons Italian seasoning. Taste and adjust with salt and pepper to your preference.
- Pour the warmed alfredo-cream sauce evenly over the arranged stuffed shells, making sure sauce gets around and between shells so they heat through and remain moist as they bake.
- Make the breadcrumb topping: In a small bowl, mix together ½ cup Italian bread crumbs, ½ cup grated parmesan cheese, 2 tablespoons melted butter, and 1 teaspoon old bay seasoning until the crumbs are evenly coated and look crumbly.
- Sprinkle the breadcrumb mixture evenly over the sauce-topped shells, covering most of the exposed pasta and filling. This will crisp up in the oven and add texture to the dish.
- Bake the assembled dish in the preheated 350°F (175°C) oven for 20–25 minutes, until the filling is hot throughout, the sauce is bubbly at the edges, and the breadcrumb topping is golden brown. If you want a deeper golden top, place the dish under the broiler for 1–2 minutes while watching carefully so it doesn’t burn.
- Remove the baking dish from the oven and let the shells rest for 5 minutes before serving. This helps the sauce set slightly and makes it easier to serve neat portions.
Serving suggestions
Serve these seafood stuffed shells with a simple green salad dressed with lemon vinaigrette or sautéed garlic spinach to cut through the richness. A crisp white wine or sparkling water with lemon pairs beautifully. Leftovers reheat well in the oven at 325°F (160°C) until warmed through, or in the microwave for a quick lunch.
Tips and variations
- If you prefer a lighter sauce, substitute part of the heavy cream with milk, keeping the 1 cup total liquid, though the texture will be slightly less rich.
- For extra brightness, add 1–2 teaspoons fresh lemon zest into the filling or a squeeze of lemon over each serving.
- Add fresh chopped parsley or chives to the filling for a fresh herb note.
- If you want a cheesier interior, mix an additional ¼–½ cup grated mozzarella into the ricotta filling before stuffing the shells.
- To make ahead: Prepare and stuff the shells, cover the baking dish tightly, and refrigerate up to 24 hours before baking. Add 5–7 extra minutes to the baking time if cold from the fridge.
Notes on ingredients
This recipe calls for cooked small shrimp and imitation crab. Using cooked shrimp saves time—if your shrimp are frozen, thaw them completely and pat dry before chopping. Imitation crab is a convenient seafood alternative with a mild flavor that blends well into the ricotta filling. Keep the stated amounts exactly as listed for best results; they give the right balance of seafood to cheese and sauce.
Nutrition & portioning
This recipe yields roughly 6 generous portions, depending on appetite and side dishes. The combination of creamy ricotta, alfredo, and seafood creates a filling, protein-rich entree that pairs nicely with light vegetables to balance the meal.
Final thoughts
Seafood Stuffed Shells are a cozy, comforting dish that manages to feel both luxurious and approachable. The delicate seafood pieces are complemented by the tang of Dijon and the warm aromatics of Old Bay and Italian seasoning, while the creamy sauce and crunchy topping make every bite a pleasure. It’s a wonderful dish to make when you want something special without a complicated technique—perfect for weeknights, weekends, or casual dinner parties.
Seafood Stuffed Shells
Ingredients
Equipment
Method
- Preheat the oven to 350°F and spray a 9x13-inch baking dish with cooking spray.
- Cook the jumbo pasta shells in a large pot of salted boiling water according to package directions until al dente; drain and set aside to cool slightly.
- In a large bowl, combine the ricotta, egg, 1 teaspoon Old Bay, 1 teaspoon Italian seasoning, Dijon mustard, 1/2 teaspoon salt, and 1/2 teaspoon pepper until smooth.
- Fold the cooked shrimp and diced or shredded imitation crab into the ricotta mixture until evenly distributed.
- In a separate bowl, whisk together the Alfredo sauce, heavy cream, 1/2 cup Parmesan, 2 teaspoons Italian seasoning, and salt and pepper to taste.
- Pour about 1/2 cup of the sauce into the bottom of the prepared baking dish and spread to cover.
- Fill each cooled shell with about 2 tablespoons of the seafood-ricotta filling and place the shells open-side up in the sauce-lined baking dish.
- Pour the remaining sauce evenly over the stuffed shells.
- In a small bowl, mix the bread crumbs, 1/2 cup Parmesan, melted butter, and 1 teaspoon Old Bay until combined, then sprinkle this crumb topping over the shells.
- Bake for 20–25 minutes, until the shells are heated through and the topping is golden brown.
- Remove from the oven and let rest for a few minutes before serving.
Notes
- Use thawed cooked shrimp for best texture.
- Cook shells just until al dente so they hold filling.
- Adjust seasoning in the sauce to taste.
- Assemble shells while they are cool enough to handle.
