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.
Ingredients
Scale
Seafood Filling:
- 8 oz lobster meat
- 8 oz lump crab meat
- 3 garlic cloves, minced
- 1 tablespoon all-purpose flour
- Salt and pepper, to taste
- 1 cup shredded mozzarella cheese (divided into 2 portions of ½ cup each)
- 1 ½ tablespoons butter (divided)
- 8 oz cream cheese
- ½ cup heavy whipping cream
- ¾ cup Parmesan Reggiano cheese, grated
For Baking:
- Aluminum foil
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
Nutrition
- Serving Size: 1 serving (approximately 1 cup)
- Calories: 520 kcal
- Sugar: 2 g
- Sodium: 680 mg
- Fat: 34 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 125 mg
Keywords: seafood stuffed shells, creamy seafood pasta, lobster crab stuffed shells, seafood pasta bake, baked pasta shells
