introduction
Seafood Stuffed Shells is a simple baked dish with crab, cheese, and big pasta shells. It cooks in one dish and tastes rich. If you like creamy seafood dishes, see this creamy seafood stuffed shells guide for another idea.
why make this recipe
Make this recipe when you want a special meal that is easy to prepare. It looks good on the table and feeds a few people. You can make it ahead and bake later, and it pairs well with a light salad or bread. For a sweet treat after this meal, try an easy party dessert idea.
how to make Seafood Stuffed Shells
This recipe cooks the pasta, mixes the crab and cheeses, stuffs the shells, and bakes them in sauce. The steps are clear and you can follow them one by one. If you like stuffed main dishes, you might also like a tasty Christmas stuffed pork tenderloin for another meal idea.
Ingredients :
- 8 oz lump crab meat
- 1 cup shredded mozzarella cheese, divided
- 12 jumbo pasta shells
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped green onions
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups marinara sauce
- 1 tablespoon chopped fresh parsley (for garnish)
Directions :
- Preheat your oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
- In a bowl, combine the lump crab meat, 1/2 cup of mozzarella, ricotta, Parmesan, green onions, garlic powder, salt, and pepper. Mix until everything is well blended.
- Carefully stuff each pasta shell with your delectable seafood mixture.
- Spread a thin layer of marinara sauce at the bottom of a baking dish.
- Place the stuffed shells in the dish and cover them with the rest of the marinara sauce.
- Top it all off with the remaining mozzarella cheese.
- Cover the dish with aluminum foil and pop it in the oven for 25 minutes.
- After that, remove the foil and let it bake for an additional 10 minutes or until the cheese is melting and bubbly.
- Finish with a sprinkle of fresh parsley before you dig in. Enjoy every bite!
how to serve Seafood Stuffed Shells
Serve hot from the oven on a large plate or in the baking dish. Add a green salad, steamed vegetables, or crusty bread. A squeeze of lemon on the crab adds a fresh touch.
how to store Seafood Stuffed Shells
Let the shells cool to room temperature. Cover the dish with foil or store in an airtight container. Keep in the fridge for up to 3 days. To reheat, warm in the oven at 350°F (175°C) until hot, or microwave portions on high for 1 to 2 minutes.
tips to make Seafood Stuffed Shells
- Drain the pasta well so the shells do not get soggy.
- Use lump crab for the best flavor, but canned crab can work in a pinch.
- Do not overfill the shells; a neat spoonful fits nicely.
- Cover the dish while baking to keep moisture, then remove the foil to brown the cheese.
- Taste the filling and adjust salt and pepper before stuffing.
variation (if any)
- Add cooked chopped shrimp or scallops to the filling for more seafood.
- Stir in a little lemon zest or Old Bay seasoning for extra flavor.
- Swap mozzarella for provolone or fontina for a different cheese taste.
- Mix spinach or chopped artichoke into the filling for a veggie boost.
FAQs
Q: Can I make this ahead of time?
A: Yes. Assemble the stuffed shells, cover, and keep in the fridge for up to 24 hours. Bake when ready.
Q: Can I freeze the dish?
A: Yes. Freeze the assembled shells in a freezer-safe dish for up to 2 months. Thaw in the fridge before baking.
Q: What if I do not have jumbo shells?
A: You can use small shells or manicotti tubes. Adjust the filling amount and baking time as needed.
Q: Is this recipe spicy?
A: No. It is mild. Add red pepper flakes if you want heat.
Q: Can I use imitation crab?
A: Yes, imitation crab works but the flavor and texture will differ from lump crab.
Conclusion
This Seafood Stuffed Shells recipe makes a warm, cheesy main dish that is easy to share. For another version with shrimp and scallops, see this Seafood-Stuffed Shells Recipe, and for a shrimp-and-crab take, check the detailed guide at Seafood Stuffed Shells with Shrimp and Crab – Coined Cuisine.
Print
Seafood Stuffed Shells
- Total Time: 50 minutes
- Yield: 4 servings
- Diet: Seafood
Description
A rich and creamy baked dish featuring crab meat and cheeses stuffed into jumbo pasta shells, served with marinara sauce.
Ingredients
- 8 oz lump crab meat
- 1 cup shredded mozzarella cheese, divided
- 12 jumbo pasta shells
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped green onions
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups marinara sauce
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
- In a bowl, combine the lump crab meat, 1/2 cup of mozzarella, ricotta, Parmesan, green onions, garlic powder, salt, and pepper. Mix until everything is well blended.
- Carefully stuff each pasta shell with the seafood mixture.
- Spread a thin layer of marinara sauce at the bottom of a baking dish.
- Place the stuffed shells in the dish and cover them with the rest of the marinara sauce.
- Top with the remaining mozzarella cheese.
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and continue baking for an additional 10 minutes or until the cheese is melted and bubbly.
- Sprinkle with fresh parsley before serving.
Notes
Serve hot with a side of salad or bread. Can be assembled ahead of time and refrigerated.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 650mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg
Keywords: stuffed shells, seafood, crab, pasta, baked dish