Creamy Seafood Stuffed Shells (Printer-friendly)

Jumbo shells stuffed with lobster, crab, and creamy cheeses, baked in rich Parmesan sauce

# Required Ingredients:

→ Seafood Filling

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→ Pasta & Sauce

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→ For Baking

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# How-To Steps:

01 - In a large skillet over medium heat, melt ½ tablespoon butter. Add garlic; sauté 1 minute until fragrant. Stir in lobster and crab meat, cook for 2–3 minutes until just heated through. Remove from heat and set aside.
02 - In a large bowl, combine the cooked seafood, softened cream cheese, ½ cup mozzarella, salt, and pepper. Mix until fully combined and creamy.
03 - Boil jumbo shells in salted water according to package instructions until al dente. Drain and set aside to cool slightly.
04 - In the same skillet, melt remaining 1 tablespoon butter over medium heat. Stir in flour; cook 1 minute. Slowly whisk in ½ cup heavy cream. Add grated Parmesan and remaining ½ cup mozzarella, stirring until smooth and creamy. Season with salt and pepper to taste.
05 - Preheat oven to 375°F. Spread a thin layer of cheese sauce on the bottom of a 9x13-inch baking dish. Stuff each shell generously with seafood filling; arrange in the baking dish. Pour remaining cheese sauce evenly over the shells.
06 - Cover with aluminum foil; bake 20 minutes. Remove foil and bake 10 minutes more, or until sauce is bubbly and top is golden.
07 - Let cool slightly. Garnish with extra Parmesan or fresh herbs. Serve warm.

# Expert Suggestions:

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  • The combination of lobster and crab creates an incredibly rich, luxurious filling that feels restaurant quality but comes together faster than you would expect
  • That creamy Parmesan sauce seeping into every pasta shell transforms simple ingredients into something completely decadent
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  • Overcooking the seafood in step one is the most common mistake. Just heat it through. It will cook more in the oven.
  • Room temperature cream cheese mixes seamlessly into the filling. Cold cream cheese leaves you with chunks that never quite blend.
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  • Use a small cookie scoop or zip top bag with the corner cut off to fill shells neatly without making a mess.
  • Place shells in the baking dish as you fill them so you know exactly how many you have space for.
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