If you’re craving a dish that feels like a luxurious treat but is surprisingly simple to master, these Creamy Seafood Stuffed Shells are exactly what you need. Packed with tender lobster and lump crab meat, enveloped in a luscious cream cheese mixture, and topped with a velvety mozzarella and Parmesan sauce, this dish is a true celebration of flavors and textures. To achieve the perfect bake and to make sure everything comes together beautifully, don’t forget to preheat the oven to 375°F (190°C); this step ensures your shells cook evenly and the sauce turns irresistibly golden and bubbly every time.

Creamy Seafood Stuffed Shells
- Recipe Image

Ingredients You’ll Need

These ingredients might seem straightforward, but they are the magic behind this recipe’s rich, creamy, and indulgent character. Each component plays a vital role, whether it’s the fresh seafood for delicate flavor, the cheeses for creamy texture, or simple aromatics to brighten the mix.

8 oz lobster meat: Fresh or thawed lobster imparts a sweet, tender texture that elevates the filling.
8 oz lump crab meat: Adds a rustic and flaky seafood richness, essential for that authentic taste.
3 garlic cloves, minced: Garlic infuses the filling with a fragrant warmth that complements the seafood perfectly.
1 tablespoon all-purpose flour: Helps thicken the cheese sauce for a luxuriously creamy finish.
Salt and pepper, to taste: Simple seasoning to balance and enhance the delicate seafood flavors.
1 cup shredded mozzarella cheese (divided): Provides gooey meltiness throughout both the filling and the sauce.
1 ½ tablespoons butter (divided): Used for sautéing and creating a silky cheese sauce base.
8 oz cream cheese: The heart of the stuffing, creating a rich and velvety texture.
½ cup heavy whipping cream: Adds lush creaminess and smoothness to the cheese sauce.
¾ cup Parmesan Reggiano cheese, grated: Sharp and nutty, this cheese provides a flavorful kick in the sauce.
Jumbo pasta shells: Perfect to cradle the seafood filling and soak up the creamy sauce.
Aluminum foil: For covering the dish during baking, locking in moisture and ensuring tenderness.

How to Make Preheat the oven to 375°F (190°C)

Step 1: Sauté the Seafood

Start by gently melting half a tablespoon of butter in a large skillet over medium heat. Toss in the minced garlic and let it cook until fragrant, about one minute — the aroma alone will make your kitchen sing. Then add your fresh lobster and lump crab meat, cooking just long enough for the seafood to warm through, about 2-3 minutes. Once done, remove the skillet from heat and set the seafood aside. This step is crucial for infusing your filling with subtle buttery and garlicky notes.

Step 2: Mix the Filling

In a spacious bowl, combine the sautéed seafood with the cream cheese, half of the shredded mozzarella, and season with salt and pepper. Stir everything thoroughly until the mixture is seamless and creamy. Taking the time to mix well ensures every bite bursts with a balanced blend of seafood richness and creamy texture.

Step 3: Cook and Cool the Pasta Shells

Cook your jumbo pasta shells according to the package directions until they’re al dente — tender but with a slight bite. Drain them carefully and let them cool a bit so they are easier to handle when filling. This prevents the shells from breaking and helps them hold their shape beautifully during baking.

Step 4: Prepare the Cheese Sauce

Return to your skillet and melt the remaining butter over medium heat. Sprinkle in the flour and stir constantly for about a minute to create a roux — this step thickens the sauce without lumps. Slowly pour in the heavy whipping cream while whisking to keep the sauce smooth. Then, add in the grated Parmesan and the rest of the mozzarella cheese, stirring until everything melts into a luscious, creamy sauce. This sauce is what ties all the flavors together into an unforgettable finish.

Step 5: The Crucial Preheat the Oven to 375°F (190°C) Step and Assemble

Now it’s time to Preheat the oven to 375°F (190°C) — this is a key phase that ensures your dish bakes evenly and the cheese sauce puffs up with a beautiful golden crust. Take a baking dish and spread a thin layer of your prepared cheese sauce on the bottom. Next, stuff the cooled pasta shells generously with your seafood mixture and neatly arrange them in the baking dish. Pour the remaining cheese sauce over the shells, making sure they’re all swimming in that creamy goodness.

Step 6: Bake to Perfection

Cover the dish with aluminum foil to trap moisture, then bake in your already heated oven for 20 minutes. After that, remove the foil and continue baking for another 10 minutes or until the top is bubbling and gloriously golden. This two-step baking process, made possible because you preheated the oven to 375°F (190°C), ensures the shells cook through without drying out while the sauce turns delectably rich and inviting.

Step 7: Serve and Enjoy

Allow the dish to cool for a few minutes once out of the oven — this helps the sauce to set slightly so it holds well when plated. Garnish with extra grated Parmesan or fresh herbs for a pop of color and fresh flavor. Now, dig in and savor every creamy, buttery bite of these seafood-stuffed shells, a guaranteed crowd-pleaser.

How to Serve Preheat the oven to 375°F (190°C)

Garnishes

To elevate your plating, sprinkle freshly chopped parsley, chives, or basil over your finished shells. These herbs contrast beautifully with the creamy richness, adding vibrant color and a touch of brightness that makes each bite more refreshing.

Side Dishes

Consider pairing this rich main with light and crisp sides like a simple arugula salad tossed with lemon vinaigrette, or steamed green beans to add a fresh and slightly crunchy texture. A glass of chilled white wine, such as Sauvignon Blanc or Chardonnay, complements the seafood perfectly.

Creative Ways to Present

For a fun twist, try serving individual portions in small ramekins topped with extra cheese and broiled until bubbly and golden right before serving. You can also plate the shells on a bed of sautéed spinach or mixed greens for a stunning presentation that feels both elegant and accessible.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (which might be rare!), store them in an airtight container in the refrigerator. They will stay fresh and delicious for up to 3 days, making this a perfect recipe to enjoy more than once without sacrificing flavor or texture.

Freezing

For longer storage, assemble the stuffed shells but don’t bake them yet. Cover tightly with plastic wrap and aluminum foil, then freeze for up to 2 months. When you’re ready to enjoy, just pop them into an oven preheated to 375°F (190°C) and bake straight from frozen for about 45 minutes. This makes meal planning a breeze and still delivers on that homemade charm.

Reheating

Reheat leftovers by covering them with foil and warming in a 350°F (175°C) oven for about 15 minutes until heated through. This method keeps the shells moist and the cheese perfectly melty. Alternatively, microwave individual servings for 1-2 minutes for a quick fix during busy days.

FAQs

Can I use imitation crab meat instead of lump crab?

You can, but lump crab meat offers a more authentic texture and richer flavor that really enhances the dish’s seafood character. Imitation crab works in a pinch, but fresh lump crab is worth seeking out for the best results.

Can I make this dish ahead of time?

Absolutely! Prepare the stuffed shells and assemble the dish the day before. Store it covered in the fridge, then bake when you’re ready. Remember to preheat the oven to 375°F (190°C) for perfect baking every time.

What can I substitute for heavy cream?

If you don’t have heavy cream on hand, you can use half-and-half combined with a little butter for similar richness, or whole milk with a cornstarch slurry to thicken. However, heavy cream gives the creamiest, most decadent sauce.

Can I add other seafood to the filling?

Yes! Shrimp, scallops, or even finely chopped cooked salmon can be wonderful additions that complement the lobster and crab. Keep the total seafood amount similar to maintain balance.

How do I know when the shells are perfectly cooked?

The shells should be tender but still hold their shape without becoming mushy. Follow package instructions closely, usually boiling for about 9-12 minutes, then drain and cool before stuffing. This ensures they bake up perfectly with the filling intact.

Final Thoughts

Now that you know all the secrets and steps to make these creamy seafood stuffed shells, it’s time to treat yourself and your loved ones. This dish truly shines when you preheat the oven to 375°F (190°C), locking in that creamy, bubbly perfection we’ve all been craving. Trust me, once you try this recipe, it’ll become an instant favorite for special dinners or anytime you want to show off your cooking skills with a touch of comforting elegance.

Creamy Seafood Stuffed Shells

★★★★★

4.9 from 10 reviews

Author: Sarah
Total Time: 1 hour 5 minutes
Yield: 6 servings 1x
Diet: Low Salt

Print Recipe

Description

Creamy Seafood Stuffed Shells combine succulent lobster and lump crab meat with rich cheeses and a velvety Parmesan cream sauce, all baked inside jumbo pasta shells for a decadent and impressive seafood pasta bake perfect for special occasions or cozy family dinners.

Instructions

Prepare the Seafood: In a large skillet over medium heat, melt ½ tablespoon of butter. Add the minced garlic and sauté until fragrant, about 1 minute. Add the lobster and crab meat and cook for 2-3 minutes to warm and meld flavors, then remove from heat and set aside.
Make the Filling: In a large bowl, combine the cooked seafood with the cream cheese, ½ cup shredded mozzarella, salt, and pepper. Mix thoroughly until a smooth, consistent filling forms.
Cook the Jumbo Shells: Cook the jumbo pasta shells according to package instructions until al dente. Drain and allow to cool slightly so they are easier to handle and stuff.
Prepare the Sauce: In the same skillet used for seafood, melt the remaining 1 tablespoon butter over medium heat. Whisk in the flour and cook for about 1 minute to form a roux. Gradually whisk in the heavy whipping cream until smooth. Stir in the grated Parmesan and remaining ½ cup shredded mozzarella, stirring until the sauce is creamy and smooth.
Assemble the Dish: Preheat your oven to 375°F (190°C). Spread a thin layer of the cheese sauce onto the bottom of a baking dish. Carefully fill each cooled pasta shell with the seafood mixture and arrange them in the baking dish. Pour the remaining cheese sauce evenly over the stuffed shells.
Bake: Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and continue baking for an additional 10 minutes or until the top is bubbly and golden brown.
Serve: Allow the dish to cool slightly before serving. Optionally garnish with extra Parmesan cheese or fresh herbs such as parsley or basil for additional flavor. Serve warm and enjoy this luxurious seafood pasta bake!

Notes

You can add chopped shrimp for more variety in seafood flavor.
For a spicy twist, include red pepper flakes or a dash of hot sauce in the filling or sauce.
Fresh herbs like parsley, basil, or thyme enhance the flavors and add brightness.
Try different cheeses such as Gruyère, fontina, or white cheddar for alternative cheese profiles.
Make it gluten-free by using gluten-free pasta shells and substituting flour with cornstarch for the sauce roux.
Store leftovers in an airtight container in the fridge for up to 3 days and reheat covered at 350°F for 15 minutes or microwave individual portions.
To freeze, assemble but do not bake, cover tightly, and freeze for up to 2 months. Bake frozen for about 45 minutes at 375°F.
You can prepare the stuffed shells a day ahead and refrigerate before baking for convenience.

Prep Time: 25 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking
Cuisine: American