Creamy Seafood Stuffed Shells
Indulge in these creamy, dreamy stuffed pasta shells filled with a delicious seafood-ricotta mixture, baked to perfection. A family-friendly dish that’s simple yet elegant for any occasion.
Ingredients
Pasta and Filling
- 20-24 pieces jumbo pasta shells, cooked al dente Use as the main vessel for the filling.
- 8 oz ricotta cheese Whole-milk ricotta preferred.
- 1 cup shredded mozzarella, divided Use part for stuffing and part for topping.
- 1/2 cup grated Parmesan Plus extra for topping.
- 8 oz cooked shrimp, chopped Substitute with lump crab or fish if desired.
- 1 small fillet white fish, cooked and flaked (optional) Use fish like cod or tilapia for more flavor.
- 1 large egg, beaten Helps bind the filling.
- 2 cloves garlic, minced Adds flavor.
- 2 tbsp fresh parsley, chopped Or use 1 tbsp dried parsley.
- 1 tsp lemon zest Adds brightness.
- 1/2 tsp cayenne or smoked paprika Optional, for warmth.
- to taste Salt and pepper Use according to preference.
Sauce
- 2 cups creamy white sauce (béchamel) or jarred Alfredo Your choice for topping the shells.
- a drizzle olive oil For greasing the baking dish.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a bowl, mix shrimp, flaked fish (if using), ricotta, egg, mozzarella, Parmesan, garlic, lemon zest, parsley, cayenne (if using), and season with salt and pepper.
- Stuff each pasta shell with the mixture and arrange them in a lightly oiled baking dish.
Baking
- Pour creamy sauce over the stuffed shells, sprinkle with remaining mozzarella and Parmesan.
- Bake for 20-25 minutes until bubbly and golden.
Notes
You can prepare the stuffed shells in advance and refrigerate for up to 24 hours before baking. For storage, use an airtight container for 3-4 days or freeze for up to 2 months. Reheat gently when ready to serve.