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Deliciously Decadent Creamy Seafood Stuffed Shells Your New Favorite Pasta

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Learn how to make delicious Creamy Seafood Stuffed Shells. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 20 large pasta shells (conchiglie or jumbo shells work perfectly)
  • 1 pound of fresh or frozen seafood mix (shrimp, scallops, crab meat, or a combination), thawed and chopped
  • 2 cups ricotta cheese
  • 1 cup shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1/2 cup fresh parsley, chopped
  • 1 teaspoon dried oregano or thyme
  • 1/2 teaspoon red pepper flakes (optional, for a little heat)
  • 1 cup heavy cream or half-and-half (for extra richness)
  • 1 cup marinara sauce (or a homemade tomato sauce if you prefer)
  • Salt and freshly ground black pepper to taste
  • Olive oil for sautéing

Note: Feel free to swap out or add other herbs like basil or chives. If seafood isn’t your thing, cooked chicken or sautéed vegetables can also work well as fillings. I often experiment based on what I have in the fridge, which is part of the fun for me — and it keeps the dish feeling fresh and personalized.

Instructions

  1. Prepare the pasta: Bring a large pot of salted water to a boil. Add the large shells and cook until just al dente, about 10 minutes. Drain and set aside to cool slightly. I like to rinse mine under cold water to stop the cooking process and make handling easier.
  2. Cook the seafood: While the pasta cooks, heat a tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the garlic and cook for another minute until fragrant. Add your seafood mix, season with a pinch of salt and pepper, and cook until just opaque and cooked through, about 4-5 minutes. Remove from heat and let cool slightly.
  3. Make the filling: In a large bowl, combine the ricotta, half of the shredded mozzarella, Parmesan, chopped parsley, dried herbs, and cooked seafood mixture. Mix well until all ingredients are evenly incorporated. Taste and add more salt, pepper, or herbs if desired. I always add a bit more parsley — it brightens up the dish beautifully and reminds me of the fresh herbs my grandma used to grow on her windowsill.
  4. Stuff the shells: Carefully spoon the seafood mixture into each cooked shell, filling them generously but not overly full. Place the stuffed shells in a greased baking dish in an even layer. I find using a small spoon helps to gently fill the shells without tearing them.
  5. Prepare the sauce: In a small bowl, mix the marinara sauce with the heavy cream or half-and-half. Pour this mixture evenly over the stuffed shells. Sprinkle the remaining mozzarella cheese on top for that gooey, cheesy finish.
  6. Bake: Cover the dish with foil and bake in a preheated 375°F oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden. I always love to let it rest for 5 minutes before serving — it helps everything set just right, making it easier to serve neat portions.

Find it online: https://artofeasycooking.com/creamy-seafood-stuffed-shells/