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Delicious Seafood Stuffed Shells with Marinara Sauce

seafood stuffed shells

Elevate your dinner table with these elegant seafood stuffed shells featuring tender jumbo pasta filled with a creamy blend of shrimp, crab, and three cheeses, all baked in rich marinara sauce. This Italian-American classic delivers restaurant-quality results in just over an hour, making it perfect for special occasions or impressive weeknight dinners. The combination of sweet seafood, velvety ricotta, and bubbling mozzarella creates an unforgettable dish that looks as stunning as it tastes.

  • Total Time: 1 hour 5 minutes
  • Yield: 5-6 servings

Ingredients

For the Seafood Filling:

  • 20-24 jumbo pasta shells
  • 1 lb medium shrimp, peeled, deveined, and chopped
  • 8 oz lump crab meat, picked through for shells
  • 15 oz ricotta cheese (whole milk)
  • 8 oz cream cheese, softened
  • 1 cup shredded mozzarella cheese, divided
  • 1/2 cup freshly grated Parmesan cheese
  • 2 large eggs, lightly beaten
  • 3 cloves garlic, minced
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh basil, chopped
  • 1 teaspoon lemon zest
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon Old Bay seasoning (optional)

For the Sauce and Assembly:

  • 32 oz marinara sauce
  • 1 cup heavy cream (optional, for pink sauce)
  • 1/2 cup dry white wine (Pinot Grigio or Sauvignon Blanc)
  • 2 tablespoons olive oil
  • Fresh basil leaves for garnish
  • Lemon wedges for serving

Instructions

Step 1: Cook the Pasta Shells Bring a large pot of heavily salted water to a rolling boil. Add jumbo shells and cook for 9-10 minutes until al dente (slightly firmer than usual). Drain gently, rinse with cool water to stop cooking, and arrange in a single layer on a lightly oiled baking sheet to prevent sticking. Cook 4-6 extra shells as backup.

Step 2: Prepare the Seafood Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chopped shrimp and sauté for 2-3 minutes until just pink and barely cooked through. Add minced garlic during the last 30 seconds, stirring constantly. Remove from heat and let cool for 5 minutes.

Step 3: Make the Filling In a large mixing bowl, combine ricotta cheese, softened cream cheese, half the mozzarella (1/2 cup), Parmesan, beaten eggs, parsley, basil, lemon zest, red pepper flakes, salt, pepper, and Old Bay seasoning. Mix until well combined. Gently fold in the cooled shrimp and lump crab meat, being careful not to break up the delicate crab pieces.

Step 4: Prepare the Baking Dish Preheat oven to 375°F (190°C). In a medium bowl, combine marinara sauce with white wine and heavy cream if using. Pour half of the sauce mixture into the bottom of a 9×13-inch baking dish, spreading it evenly to coat the bottom.

Step 5: Stuff the Shells Using a small spoon or piping bag, generously fill each cooked shell with 2-3 tablespoons of the seafood mixture. Don’t be shy—overstuffed shells are better than underfilled ones. Arrange stuffed shells seam-side up in the prepared baking dish, nestling them snugly against each other to prevent tipping.

Step 6: Add Sauce and Cheese Pour the remaining sauce over and around the stuffed shells, making sure some sauce gets between them. Sprinkle the remaining 1/2 cup mozzarella cheese evenly over the top.

Step 7: Bake Cover the dish tightly with aluminum foil (spray the underside with cooking spray to prevent cheese from sticking). Bake covered for 25 minutes. Remove the foil and bake an additional 10 minutes until the cheese is golden and bubbling. For extra browning, broil for 2-3 minutes, watching carefully.

Step 8: Rest and Serve Let the seafood stuffed shells rest for 5-10 minutes before serving. This allows the filling to set slightly for easier serving. Garnish with fresh basil leaves, a sprinkle of Parmesan, and serve with lemon wedges on the side.

Notes

Make-Ahead Instructions: Assemble the dish completely up to 24 hours before baking. Cover tightly and refrigerate. Add 10 extra minutes to the covered baking time when cooking from cold.

Freezing Instructions: For best results, freeze unbaked. Assemble in a freezer-safe dish, wrap tightly with plastic wrap and foil, and freeze for up to 2 months. Bake directly from frozen, adding 20-25 minutes to the covered baking time.

Seafood Substitutions: Use all shrimp for budget-friendly option, or substitute with lobster, scallops, or imitation crab. Avoid strong-flavored fish like salmon.

Sauce Variations: Try Alfredo sauce for white seafood stuffed shells, vodka sauce for pink creamy version, or garlic-butter wine sauce for elegant simplicity.

Gluten-Free Option: Use gluten-free jumbo pasta shells and ensure marinara sauce is certified gluten-free.

Storage: Store leftovers in an airtight container for 2-3 days maximum. Reheat gently at 50% power in microwave or covered in 350°F oven for 15-20 minutes.

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