Description
Crab & Shrimp Stuffed Shells combine tender jumbo pasta shells filled with a creamy, savory mixture of fresh crab and shrimp, blended with cheeses and herbs. This indulgent yet simple bake offers a perfect seafood twist that’s comforting and impressive for weeknights or special occasions.
Ingredients
Pasta
- Jumbo pasta shells – 20 shells
Seafood
- Fresh crab meat – 1 cup
- Cooked shrimp, chopped – 1 cup
Cheeses
- Ricotta cheese – 1 cup
- Mozzarella cheese, shredded, divided – 1 ½ cups
- Parmesan cheese, grated – ½ cup
Produce & Herbs
- Fresh parsley, chopped – 2 tablespoons
- Garlic, minced – 2 cloves
- Lemon juice – 1 tablespoon
Other
- Egg, beaten – 1 large
- Marinara sauce – 2 cups
- Salt – to taste
- Black pepper – to taste
Instructions
- Prep the Pasta Shells: Begin by boiling the jumbo pasta shells in salted water until just al dente. Drain carefully and rinse with cold water to stop cooking and prevent sticking. Lay them out on a clean towel or baking sheet to dry slightly before stuffing.
- Mix the Filling: In a bowl, combine the fresh crab meat, chopped cooked shrimp, ricotta, half of the mozzarella, parmesan, beaten egg, minced garlic, chopped parsley, lemon juice, salt, and pepper. Mix gently but thoroughly until all ingredients are evenly combined and creamy.
- Stuff the Shells: Using a spoon, carefully fill each cooled shell with the crab and shrimp mixture. Be generous but avoid overfilling to prevent the shells from breaking.
- Assemble in Baking Dish: Spoon a thin layer of marinara sauce into the bottom of a baking dish to prevent sticking. Arrange the stuffed shells in a single layer, then cover them generously with the remaining marinara sauce and sprinkle the rest of the mozzarella over the top.
- Bake Until Bubbly: Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 25 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and lightly golden on top.
Notes
- Don’t overcook pasta: Keep shells firm when boiling to hold stuffing better and avoid mushiness.
- Use fresh seafood: Fresh crab meat and shrimp deliver the best flavor and texture.
- Season the filling well: Taste the mixture before stuffing to adjust salt, pepper, and lemon for bright balance.
- Layer sauce thoughtfully: A bit of sauce under the shells prevents sticking and ensures moisture.
- Let it rest: Allow the dish to cool for a few minutes after baking so the filling sets and is easier to serve.
Nutrition
- Serving Size: 1 serving (about 5 stuffed shells)
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 120 mg
Keywords: crab, shrimp, stuffed shells, seafood, creamy filling, baked pasta, easy dinner, seafood stuffed pasta
