Creamy seafood stuffed shells bring a rich, silky bite filled with lobster, crab, and shrimp wrapped in tender jumbo pasta. The filling blends ricotta and half the cheeses with cream and garlic to make a smooth, savory center; the remaining cheese melts on top into a golden, bubbly crust. Texture contrasts — soft shells, creamy filling, and a slight cheesed crisp — make every forkful satisfying. This dish feels special but is easy: cook the shells, mix the filling, stuff, and bake. Serve with a crisp green salad or simple garlic broccoli for a balanced meal. If you enjoy stuffed comfort foods, you might also like the creamy mushroom and spinach stuffed sweet potatoes recipe for another rich, cozy option.
Why You’ll Love This Creamy Seafood Stuffed Shells
- Luxury seafood flavors (lobster, crab, shrimp) in every bite without restaurant pricing if you choose budget-friendly seafood.
- Creamy, velvety filling from ricotta and heavy cream that stays moist while baking.
- Simple hands-on steps: boil shells, mix, stuff, and bake — minimal fuss.
- Great make-ahead potential: assemble ahead and bake when ready.
- Flexible for special diets (see swaps) and easy to scale up for company.
- A visually impressive bake: golden cheese top and bright parsley garnish.
- Balanced richness with lemon zest and garlic to cut through the creaminess.
- Keeps well for leftovers and reheats cleanly for next-day lunches or dinners.
What Is Creamy Seafood Stuffed Shells?
Creamy Seafood Stuffed Shells are jumbo pasta shells filled with a rich mixture of chopped lobster, crab, and shrimp blended with ricotta and cream, then topped with shredded mozzarella and grated Parmesan and baked until bubbly. The taste is decadent and briny with a mild citrus lift from lemon zest and a garlic-forward savory base. The texture mixes soft pasta, a silky seafood-cream filling, and a golden cheesy top. It’s comfort food with a seaside twist — perfect for weeknight dinners that feel like special occasions or for a relaxed weekend dinner party. The cooking method is simple baking after a short stovetop prep, giving an easy, elegant result.
Ingredients for Creamy Seafood Stuffed Shells
Main
- 12 jumbo pasta shells
Seafood
- 1 cup lobster meat, cooked and chopped
- 1 cup crab meat, cooked and chopped
- 1 cup shrimp, cooked and chopped
Cheese & Dairy
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 cup heavy cream
Flavorings
- 2 cloves garlic, minced
- 1 teaspoon lemon zest
- 1/2 teaspoon Italian seasoning
- Salt and pepper to taste
Garnish
- Fresh parsley for garnish
Ingredient Notes (Substitutions, Healthy Swaps)
- Seafood swaps (optional): Use canned lump crab or cooked flaked white fish if lobster is expensive. Mix varieties to save cost.
- Lower-fat option (optional): Use part-skim ricotta and reduce heavy cream to 1/2 cup and replace the other 1/2 cup with low-sodium chicken or seafood broth to lower fat — results will be slightly less rich.
- Cheese alternatives (optional): If you don’t have mozzarella, use provolone or a mild fontina. For Parmesan, Pecorino Romano gives saltier, sharper flavor.
- Gluten-free: Use certified gluten-free jumbo shells.
- Seasoning: Increase lemon zest or add a squeeze of lemon juice at the end for brighter acidity.
- Vegetarian version (optional): Replace seafood with roasted mushrooms and artichoke hearts; reduce seafood-seasoning expectations accordingly.
Step-by-Step Instructions
Step 1 – Preheat and cook shells
- Preheat the oven to 350°F (175°C).
- Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside on a tray so they cool slightly and don’t stick together.
Visual cue: Shells should hold shape and be tender but not mushy when tested.
Step 2 – Make the seafood filling
- In a mixing bowl, combine the lobster, crab, shrimp, ricotta cheese, 1/2 cup shredded mozzarella, 1/4 cup grated Parmesan, heavy cream, minced garlic, lemon zest, salt, pepper, and Italian seasoning. Mix gently until well combined.
Pro cue: Taste a small spoonful of the mixture and adjust salt and pepper — seafood can be mild and often needs a little extra seasoning.
Step 3 – Stuff the shells
- Spoon the seafood mixture into each cooked shell and place the stuffed shells in a greased baking dish. Pack them snugly so they support each other while baking.
Visual cue: Each shell should be generously filled but not overflowing.
Step 4 – Top and cover
- Pour any remaining mixture evenly over the stuffed shells. Sprinkle the remaining 1/2 cup mozzarella and remaining 1/4 cup Parmesan on top.
- Cover the dish tightly with foil to keep the filling moist during the first part of baking.
Step 5 – Bake until bubbly
- Bake covered at 350°F (175°C) for 25 minutes. Remove the foil and bake for an additional 10–15 minutes until the top is bubbly and golden.
Pro cue: Let the dish rest 5 minutes before serving so the filling sets slightly and is easier to plate.
Pro Tips for Success
- Avoid overcooking shells: Al dente is best because they finish baking in the oven and should not become mushy.
- Chop seafood uniformly: Small, even pieces give consistent texture and make stuffing easier.
- Don’t overfill shells: Too much filling can spill and make topping cook unevenly.
- Taste before baking: Season the filling while raw to ensure balanced salt and acidity.
- Use room-temperature ricotta: Cold cheese can make the filling lumpy; stir it smooth beforehand.
- Keep the baking dish covered for the first bake time to maintain creaminess, uncover for browning only at the end.
- Let rest before serving to firm up the filling and avoid burns and runniness.
Flavor Variations
- Optional: Lemon-Herb Boost — add 1 tablespoon fresh chopped dill and a squeeze of fresh lemon juice to the filling for a bright, herbaceous note.
- Optional: Spicy Kick — fold in 1/4 to 1/2 teaspoon red pepper flakes or a dash of hot sauce for heat.
- Optional: Garlic Butter Finish — brush the top with a light garlic butter before the final broil for extra gloss and flavor.
- Optional: Truffle Touch — stir 1 teaspoon truffle oil into the finished filling for an earthy, fancy twist (use sparingly).
- Optional: Veggie Mix — add finely chopped sautéed spinach or roasted peppers into the filling for color and extra veg.
Serving Suggestions
- Serve with a crisp green salad dressed in lemon vinaigrette to cut richness.
- Pair with roasted or steamed asparagus or garlic sautéed broccoli.
- Offer crusty bread or warm dinner rolls to soak up any creamy sauce.
- For a light touch, plate two shells with a spoon of lemon-herb gremolata on top.
- Serve family-style straight from the baking dish for a cozy, communal meal.
- Occasion ideas: perfect for date night dinners, small dinner parties, or holiday seafood menus.
Make-Ahead, Storage & Reheating
- Make-ahead: You can assemble the stuffed shells, cover tightly, and refrigerate for up to 24 hours before baking. Add 5–10 minutes to covered bake time if baking cold.
- Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.
- Reheating: Reheat in a covered oven-safe dish at 350°F (175°C) for 15–20 minutes until warmed through. You can microwave single servings, covered loosely, for 1–2 minutes, then check and heat more if needed.
- Texture changes: Creamy fillings can firm slightly when chilled due to the cream and cheeses. Warm gently to restore creaminess; avoid overheating which may separate fats.
Storage and Freezing Instructions
- Freezing assembled (uncooked) shells: You can freeze assembled, unbaked shells in a freezer-safe dish for up to 2 months. Wrap tightly with foil and plastic to prevent freezer burn. Thaw in the refrigerator overnight before baking and add 10–15 minutes to bake time.
- Freezing baked shells: Baked shells freeze well for up to 2 months. Cool completely, then tightly wrap the dish or transfer portions to freezer-safe containers. Thaw overnight in the fridge and reheat in the oven covered at 350°F (175°C) until warmed through.
- If freezing is not preferred: Refrigerate assembled shells and bake within 24 hours for best texture and flavor.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
Approx. 450 | 32 g | 28 g | 30 g | 1 g | 700 mg
Estimates vary by brands and portions.
FAQ About Creamy Seafood Stuffed Shells
- Q: My filling seems too thin — how do I fix it?
A: Add a little more ricotta or a few tablespoons of breadcrumbs to thicken, then taste and adjust seasoning. - Q: Why did my shells become mushy?
A: Likely overcooked on the stovetop. Cook until just al dente; they will finish in the oven. - Q: Can I use frozen seafood?
A: Yes, but thaw and pat dry before chopping to avoid excess water in the filling. - Q: How do I know when the shells are done?
A: The topping should be bubbly and golden and the filling should feel set when you press gently. - Q: Can I make this dairy-free?
A: It’s difficult because the dish relies on cream and cheeses for texture. Try dairy-free ricotta and a plant-based cream, but expect a different result. - Q: Can I prepare smaller portions for one or two people?
A: Yes, reduce ingredient quantities proportionally and use a smaller baking dish; bake times may be slightly shorter.
TastyInspo Notes
- Finish with fresh parsley just before serving to brighten both flavor and presentation.
- Serve with lemon wedges on the side for guests to add bright acidity.
- For an attractive plate, spoon a little sauce under each shell before placing it and top with finely grated Parmesan.
- Use a shallow, wide baking dish so the shells sit in a single layer for even baking.
- Garnish idea: a few microgreens or a light drizzle of good olive oil adds polish.
Troubleshooting
- Bland filling: Fix by adding more salt, a squeeze of lemon juice, or extra lemon zest.
- Watery filling: Drain seafood well and reduce heavy cream slightly or add a tablespoon of breadcrumbs to absorb excess liquid.
- Top burns before filling is hot: Cover with foil earlier and uncover only to brown for the last 10–15 minutes.
- Shells fall apart: Cook shells less time on the stovetop and handle gently when stuffing.
- Cheese doesn’t brown: Move the dish under the broiler for 1–2 minutes — watch closely to avoid burning.
- Filling too salty: Add a bit more ricotta or a squeeze of lemon to balance and dilute saltiness.
Final Thoughts
This creamy seafood stuffed shells recipe is a simple, elegant way to bring lobster, crab, and shrimp to your table with a rich, comforting finish. It is forgiving, easy to scale, and stores well, making it a go-to for special weeknights and company meals alike.
Conclusion
For a variation that uses a béchamel-style approach and more classic French technique, see this related recipe: Creamy Baked Seafood-Stuffed Shells with Béchamel Sauce
Creamy Seafood Stuffed Shells
Delightful jumbo pasta shells filled with a rich mixture of lobster, crab, and shrimp, blended with creamy cheeses and topped with bubbly mozzarella.
Ingredients
Main Ingredients
- 12 pieces jumbo pasta shells
Seafood
- 1 cup lobster meat, cooked and chopped
- 1 cup crab meat, cooked and chopped
- 1 cup shrimp, cooked and chopped
Cheese & Dairy
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded Divided
- 1/2 cup Parmesan cheese, grated Divided
- 1 cup heavy cream
Flavorings
- 2 cloves garlic, minced
- 1 teaspoon lemon zest
- 1/2 teaspoon Italian seasoning
- to taste Salt and pepper
Garnish
- to taste Fresh parsley for garnish
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside on a tray to cool slightly.
Make the Seafood Filling
- In a mixing bowl, combine the lobster, crab, shrimp, ricotta cheese, 1/2 cup mozzarella, 1/4 cup Parmesan, heavy cream, garlic, lemon zest, salt, pepper, and Italian seasoning. Mix gently until well combined.
Stuff the Shells
- Spoon the seafood mixture into each cooked shell and place the stuffed shells in a greased baking dish. Pack them snugly.
Top and Cover
- Pour any remaining mixture evenly over the stuffed shells. Sprinkle the remaining 1/2 cup mozzarella and 1/4 cup Parmesan on top. Cover the dish tightly with foil.
Bake until Bubbly
- Bake covered at 350°F (175°C) for 25 minutes. Remove the foil and bake for an additional 10–15 minutes until the top is bubbly and golden.
- Let the dish rest for 5 minutes before serving.
Notes
Avoid overcooking shells to prevent mushiness, adjust seasoning if necessary, and let the dish rest before serving.
