Delicious Seafood Stuffed Shells Recipe & Tips for Perfect Dishes

Picture a big pasta shell filled up with shrimp, crab, cheese and spices, then baked until it’s all melty and golden on top. That’s seafood stuffed shells. It’s like gettin’ the ocean and pasta together in one bite. You can make it for a casual family dinner or even for somethin’ a bit fancier. No matter where you serve it, folks just seem to love it.

These stuffed shells got popular cause pasta is cozy and seafood is good for you. You mix them and you got a dish that’s both tasty and kinda healthy. Below, we’ll take a quick look at where this idea came from, why you might wanna try it, and what you really need to make it. Plus, there’s a full recipe, cooking tips, serving ideas and some ways to switch it up if you want.

Introduction to Seafood Stuffed Shells

Seafood stuffed shells is what you get when you put jumbo pasta shells together with a mix of seafood, cheeses and seasonings, then bake em. The shells hold a creamy filling that might have shrimp, crab, scallops and a bunch of cheese. After it bakes, you got this gooey, crispy top that just can’t be beat.

Pasta dishes like this one feel like a warm hug. They work great for a busy weeknight or for company. You’re about to learn some history on this dish, reasons to make it, the key stuff to buy, and a step-by-step recipe. We’ll also share tips, ways to serve it and other versions you can try.

History and Origin of Stuffed Shells

Stuffed pasta has been around in Italy for ages. Think ravioli, cannelloni and tortellini. But the big shells, called "conchiglie," became super popular in the 1900s when home cooks wanted something easy but special. Instead of tiny dumplings, they used large shells so you could see and fill ‘em better.

Over time chefs started filling these shells with all sorts of stuff, include seafood. Far from the cities and near the coast, fresh shrimp, crab or scallops got added. That’s how the seafood version came to be. It shows how Italian cooking can bend to what’s local and fresh.

Why Choose Seafood Stuffed Shells?

For one, seafood is packed with protein, omega-3s, vitamins and minerals. That helps your heart and brain work better. Plus, mixing it with pasta feels like a treat but doesn’t leave you overly stuffed.

These shells also look real nice on the table. If you got guests, they’ll think you slaved all day, but really it’s not too hard. It’s homey but still fancy enough for a special night.

You can change the vibe by pickin’ different seafood. Shrimp is mild and sweet, crab is richer, and scallops got that buttery texture. Then add cheese and sauce, and you got a great mix of tastes and feels.

Key Ingredients for Seafood Stuffed Shells

The most important thing is the jumbo pasta shells. They gotta be big enough so the filling dont fall out. Then stock up on cooked seafood – shrimp, crab, scallops or a mix.

Cheeses are next. Ricotta makes it creamy, mozzarella gives that stringy pull, and Parmesan adds a salty kick. Throw in some fresh herbs like basil or parsley, minced garlic, and season with salt, pepper or red pepper flakes if you like heat.

For sauce, marinara is classic but you can also use alfredo or a cream sauce. If you need gluten-free, you can buy pasta shells made for that. And dairy-free cheeses work too if someone’s lactose intolerant.

Detailed Recipe for Seafood Stuffed Shells

Ingredients

• 12 jumbo pasta shells
• 1 cup cooked seafood (shrimp, crab, or a mix)
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• ¼ cup chopped fresh parsley
• ¼ cup marinara sauce
• Salt and pepper to taste

Directions

1. Preheat oven to 375°F (190°C). Cook the shells like the box says until they’re al dente. Drain and set aside.
2. Heat olive oil in a skillet over medium heat. Sauté garlic until you smell it, about 30 seconds. Add the seafood, stir it around, season with salt and pepper.
3. In a bowl, mix ricotta, half the mozzarella, and Parmesan. Stir in the seafood and parsley.
4. Fill each shell with the mixture. Place shells in a baking dish.
5. Spoon marinara sauce over the shells and sprinkle the rest of the mozzarella.
6. Bake for 25–30 minutes until cheese is bubbly and lightly brown. Let cool a few minutes before serving.

Cooking Tips & Advice

If you cook shells too soft, they might tear. Al dente is key. You can swap seafood for chicken or veggies if you dont want fish. To make ahead, stuff the shells and keep them in the fridge or even freeze. Just add a few extra minutes to the bake time if they’re cold.

Serving Suggestions and Pairings

Serve with a green salad drizzled in vinaigrette to cut the richness. Garlic bread or crusty loaf is great for moppin’ up sauce. If you drink wine, try a crisp white like Pinot Grigio or a light red like Pinot Noir.

Garnish with fresh parsley or basil leaves and a little extra Parmesan before you bring it out.

Variations on Seafood Stuffed Shells

Want vegetarian? Roast peppers, zucchini and spinach for the filling instead of seafood. For spice, toss in red pepper flakes or chopped jalapeño. Try pesto or a creamy Alfredo sauce if you’re bored of marinara.

Got food allergies? Use gluten-free shells and vegan cheese. You can still get a great dish no matter what you need.

Nutritional Information

Each serving has about 400–500 calories, depending on what cheeses and how much sauce you use. You get lean protein from the seafood, plus healthy fats from olive oil and omega-3s. If you want fewer calories, go light on cheese, use less pasta or switch to low-fat cheese.

Common Questions (FAQs)

What types of seafood can I use?
Anything you like – shrimp, crab, scallops or a mix.

Can I make it ahead of time?
Yes, you can stuff the shells and refrigerate or freeze them. Then bake when you’re ready.

Do I need jumbo shells?
They work best, but you can use cannelloni or smaller shells. Cooking times may change.

What sauce goes best?
Marinara is classic. Alfredo, pesto or a creamy white sauce work too.

Is it healthy?
Seafood stuffed shells can be healthy with lean protein and veggies. Adjust cheese and pasta for fewer calories.

Conclusion

Seafood stuffed shells bring the ocean to your table wrapped in warm pasta. They’re easy enough for a weeknight but special enough for guests. Give the recipe a try, and mix in your own twists. You might find your new favorite meal!

seafood stuffed shells

Seafood stuffed shells are a delightful pasta dish filled with a savory mixture of shrimp, crab, and creamy cheese, all baked under a layer of marinara sauce and topped with melted cheese. This dish is perfect for seafood lovers and can serve as a comforting main course for family dinners or gatherings.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine Italian

Servings 4 People

Calories 450 kcal

Equipment

• 1 large pot for boiling pasta
• 1 colander
• 1 mixing bowl
• 1 spoon or spatula
• 1 9x13 inch baking dish
• 1 oven

Ingredients

  

• 12 jumbo pasta shells jumbo pasta shells
• 1 cup cooked shrimp, chopped (about 6 oz)
• 1 cup cooked crab meat (about 6 oz)
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese divided
• ½ cup grated Parmesan cheese
• ¼ cup chopped fresh parsley
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• 2 cups marinara sauce

Instructions

 

• Preheat your oven to 350°F (175°C).
• In a large pot, boil water and cook the jumbo pasta shells according to package instructions until al dente. Drain and let them cool slightly.
• In a mixing bowl, combine the cooked shrimp, crab meat, ricotta cheese, half of the mozzarella cheese, Parmesan cheese, parsley, garlic powder, onion powder, and black pepper. Mix until well blended.
• Stuff each jumbo pasta shell with the seafood mixture using a spoon.
• In a 9x13 inch baking dish, spread 1 cup of marinara sauce evenly over the bottom.
• Place the stuffed shells on top of the marinara sauce, then pour the remaining marinara sauce over the shells.
• Sprinkle the remaining mozzarella cheese on top of the shells.
• Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
• Allow to cool for a few minutes before serving. Garnish with extra parsley if desired.

Notes

You can substitute the shrimp and crab with your favorite seafood or use canned varieties if you prefer.

Feel free to add sautéed vegetables like spinach or mushrooms to the filling for added flavor and nutrients.

This dish can be prepared in advance and stored in the refrigerator before baking. Just add a few extra minutes to the cooking time if baking from cold.

For a spicy kick, consider adding a pinch of red pepper flakes to the sauce or filling.