SEAFOOD STUFFED SHELLS
These creamy, cheesy seafood stuffed shells are filled with crab, shrimp, and a rich ricotta blend, then baked in a luscious Alfredo sauce. Elegant yet easy, this dish is perfect for special dinners or weeknight indulgence.
Ingredients
For the Shells:
- 20 jumbo pasta shells
- 1 cup cooked shrimp chopped
- 1 cup cooked crab meat or imitation crab, chopped
- 1 cup ricotta cheese
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 egg
- 1 garlic clove minced
- 2 tablespoons chopped parsley
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Sauce:
- 2 cups Alfredo sauce store-bought or homemade
- ½ cup shredded mozzarella for topping
- 2 tablespoons Parmesan cheese for topping
- Chopped parsley for garnish (optional)
Instructions
Cook the Pasta:
- Boil jumbo shells according to package instructions. Drain and cool on a tray to prevent sticking.
Make the Filling:
- In a large bowl, combine shrimp, crab, ricotta, mozzarella, Parmesan, egg, garlic, parsley, salt, and pepper. Mix until well combined.
Stuff the Shells:
- Preheat oven to 375°F (190°C). Spread 1 cup of Alfredo sauce in the bottom of a greased baking dish. Fill each shell with seafood mixture and place in the dish.
Add Sauce and Cheese:
- Pour remaining Alfredo sauce over the shells. Top with mozzarella and Parmesan cheese.
Bake:
- Cover with foil and bake for 20 minutes. Uncover and bake an additional 5–10 minutes until bubbly and golden.
Serve:
- Garnish with parsley and serve warm.
Notes
Seafood Variations: Use scallops or lobster for a gourmet twist.
Make Ahead: Assemble shells a day in advance and refrigerate.
Sauce Option: Use a pink sauce (Alfredo + marinara) for a flavourful blend.
Serving Ideas: Serve with garlic bread and a crisp green salad.
Storage: Store leftovers in the fridge for up to 3 days; reheat gently.
Make Ahead: Assemble shells a day in advance and refrigerate.
Sauce Option: Use a pink sauce (Alfredo + marinara) for a flavourful blend.
Serving Ideas: Serve with garlic bread and a crisp green salad.
Storage: Store leftovers in the fridge for up to 3 days; reheat gently.