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Seafood Stuffed Shells

Seafood Stuffed Shells
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Seafood Stuffed Shells combine tender jumbo pasta shells filled with a rich and creamy seafood mixture featuring shrimp, crab meat, and scallops. Layered with ricotta, mozzarella, and parmesan cheeses, fresh herbs, and your choice of marinara or Alfredo sauce, this comforting and flavorful baked dish is perfect for family meals or special occasions.

Ingredients

Scale

Pasta

  • 12 ounces jumbo pasta shells

Seafood Filling

  • 8 ounces shrimp, peeled and chopped
  • 6 ounces crab meat
  • 6 ounces scallops, chopped
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese, plus extra for topping
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh dill
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil

Sauce and Toppings

  • 2 cups marinara sauce or Alfredo sauce (your choice)
  • 1 cup shredded mozzarella cheese

Instructions

  1. Preparing the Pasta: Boil jumbo pasta shells in salted water according to package instructions until al dente. Drain and rinse gently with cold water to stop cooking and prevent shells from sticking together.
  2. Making the Seafood Filling: In a skillet, heat olive oil over medium heat and sauté the finely chopped onions and garlic until fragrant and translucent. Add the chopped shrimp, crab meat, and scallops, cooking just until opaque to keep the seafood tender. Remove from heat and stir in ricotta cheese, fresh parsley, dill, and Parmesan until everything is combined into a creamy mixture.
  3. Stuffing the Shells: Carefully spoon the seafood and cheese filling into each cooked pasta shell, filling them generously but avoiding overstuffing to prevent tearing.
  4. Assembling the Dish: Spread a layer of your chosen sauce (marinara or Alfredo) on the bottom of a baking dish. Arrange the stuffed shells in a single layer over the sauce. Cover the shells with the remaining sauce, then top with shredded mozzarella and a sprinkle of Parmesan cheese.
  5. Baking: Preheat the oven to 375°F (190°C). Bake the assembled dish for 25-30 minutes until the cheese topping is bubbly and golden brown. Remove from oven and let rest for a few minutes before serving to allow flavors to settle.

Notes

  • Don’t overcook the seafood; cook only until it turns opaque to keep it tender and juicy inside the shells.
  • Use fresh parsley and dill for bright, vibrant flavors that dried herbs cannot replicate.
  • Slightly undercook the pasta shells to prevent them from becoming mushy after baking.
  • Prepare and assemble the dish a day ahead, then bake just before serving for convenience.
  • Reserve a small cup of pasta water when cooking shells to loosen the sauce if it becomes too thick.

Nutrition

Keywords: seafood stuffed shells, baked pasta, seafood stuffed pasta shells, ricotta seafood shells, family dinner seafood, creamy seafood pasta, baked stuffed pasta

Find it online: https://withnora.com/seafood-stuffed-shells/