Description
Delicious creamy seafood stuffed shells featuring jumbo pasta filled with a rich mixture of cream cheese, mozzarella, Parmesan, shrimp, and crab, baked in a luscious homemade cream sauce until golden and bubbly. Perfectly balanced with garlic, onion, and lemon juice for a flavorful, comforting meal ideal for seafood lovers.
Ingredients
Scale
Pasta Shells
- 20 jumbo pasta shells (about 6 oz), cooked and drained
Seafood Filling
- 1 package (8 oz) cream cheese, softened
- 1 cup (4 oz) shredded part-skim mozzarella cheese
- ½ cup shredded Parmesan cheese
- 1 cup cooked small shrimp, chopped
- 1 cup lump crabmeat or imitation crab, chopped
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 1 tablespoon chopped parsley (optional)
Cream Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 ½ cups milk (preferably whole)
- ½ cup heavy cream
- ½ cup shredded mozzarella or Parmesan cheese
- Salt and black pepper, to taste
- Pinch of ground nutmeg (optional)
Topping and Garnish
- ½ cup shredded mozzarella cheese
- Extra parsley or paprika, for garnish
Instructions
- Cook Pasta Shells: Cook the jumbo pasta shells al dente according to the package directions to ensure they hold their shape when stuffed.
- Drain and Rinse: Once cooked, drain the pasta shells and rinse them with cold water to stop the cooking process and prevent sticking. Set them aside.
- Prepare the Seafood Filling: In a mixing bowl, combine softened cream cheese, shredded mozzarella, Parmesan cheese, lemon juice, garlic powder, onion powder, salt, and pepper. Mix well to create a creamy base.
- Add Seafood: Fold in the chopped cooked shrimp and lump crabmeat or imitation crab gently into the cheese mixture. Optionally add chopped parsley for freshness.
- Make the Cream Sauce: In a saucepan, melt the butter over medium heat. Whisk in the flour to create a roux and cook briefly without browning.
- Add Liquids: Gradually whisk in the milk and heavy cream, continuing to whisk constantly to avoid lumps.
- Simmer and Thicken: Let the mixture simmer gently, stirring frequently until it thickens to a creamy sauce.
- Finish Sauce: Remove from heat and stir in shredded mozzarella or Parmesan cheese, salt, black pepper, and a pinch of nutmeg if using. Set aside.
- Preheat Oven: Preheat your oven to 350°F (175°C) to get ready for baking.
- Prepare Baking Dish: Grease a 9×13-inch baking dish and spread a layer of the prepared cream sauce on the bottom.
- Stuff Pasta Shells: Carefully stuff each cooked pasta shell with the seafood filling mixture.
- Arrange Shells: Place the stuffed shells in the baking dish evenly.
- Add Sauce and Cheese: Pour the remaining cream sauce over the shells and sprinkle the top with shredded mozzarella cheese.
- Bake Covered: Cover the dish with foil and bake for 25 minutes to heat through and melt the cheese.
- Bake Uncovered: Remove the foil and bake for an additional 10 to 15 minutes until the cheese topping is golden and bubbly.
- Garnish and Serve: Garnish with extra parsley or a sprinkle of paprika for color and serve the stuffed shells hot.
Notes
- Use whole milk and heavy cream for the richest sauce, but you can substitute with lower-fat options if preferred.
- For a seafood variation, you can use fresh crabmeat and fresh shrimp if available.
- To prevent pasta shells from sticking, rinse them in cold water and lightly oil if storing before stuffing.
- Make sure not to overcook the pasta shells, so they hold their shape when baked.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
