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why make this recipe

Seafood Stuffed Shells bring a mix of crab, cheese, and pasta that many people enjoy. This dish feels special but is easy to cook. It works for a family dinner or a small party. If you want a richer version, try a creamy twist like the creamy seafood stuffed shells for more sauce and flavor.

introduction

This recipe fills jumbo pasta shells with a crab and cheese mix, then bakes them in marinara. The result is warm, cheesy, and full of seafood taste. The recipe uses simple ingredients and clear steps. For a full meal idea, you can finish with a light dessert like cheesecake stuffed strawberries.

how to make Seafood Stuffed Shells

Follow the steps below to make the shells. The steps are simple and clear. If you cook this for a holiday, see ideas for other stuffed shells like the holiday stuffed shells to plan your menu.

Ingredients :

8 oz lump crab meat
1 cup shredded mozzarella cheese, divided
12 jumbo pasta shells
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
1/4 cup chopped green onions
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups marinara sauce
1 tablespoon chopped fresh parsley (for garnish)

Directions :

Preheat your oven to 375°F (190°C).
Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
In a bowl, combine the lump crab meat, 1/2 cup of mozzarella, ricotta, Parmesan, green onions, garlic powder, salt, and pepper. Mix until everything is well blended.
Carefully stuff each pasta shell with your delectable seafood mixture.
Spread a thin layer of marinara sauce at the bottom of a baking dish.
Place the stuffed shells in the dish and cover them with the rest of the marinara sauce.
Top it all off with the remaining mozzarella cheese.
Cover the dish with aluminum foil and pop it in the oven for 25 minutes.
After that, remove the foil and let it bake for an additional 10 minutes or until the cheese is melting and bubbly.
Finish with a sprinkle of fresh parsley before you dig in. Enjoy every bite!

how to serve Seafood Stuffed Shells

Serve the shells hot from the oven. Pair them with a green salad and crusty bread. A light white wine or iced tea goes well. Spoon extra sauce on each plate for more flavor.

how to store Seafood Stuffed Shells

Cool the shells to room temperature, then cover the dish with plastic wrap or move to an airtight container. Store in the fridge for up to 3 days. To reheat, cover with foil and bake at 350°F (175°C) until warm, about 15–20 minutes. You can also freeze for up to 2 months; thaw in the fridge before reheating.

tips to make Seafood Stuffed Shells

Use lump crab meat for better texture and flavor.
Do not overcook the shells; they should be al dente so they hold the filling.
Mix the cheeses and crab gently to keep chunks of crab whole.
Cover with foil while baking to keep the filling moist, then remove foil to brown the cheese.

variation (if any)

Add cooked shrimp or scallops with the crab for more seafood mix.
Stir in a little lemon zest or Old Bay seasoning for more flavor.
Use a béchamel sauce instead of marinara for a creamier dish.

FAQs

Q: Can I use frozen crab meat?
A: Yes. Thaw it fully and drain any excess liquid before mixing.

Q: Can I make this ahead of time?
A: Yes. Assemble the shells, cover, and refrigerate for up to 24 hours. Bake when ready.

Q: Is there a way to make it less rich?
A: Use part-skim ricotta and less mozzarella, and serve with a big salad to balance the meal.

Q: Can I use smaller shells?
A: You can, but you will need more shells and may need to adjust filling amounts.

Q: How do I know when it is done?
A: The cheese should be melted and bubbly and the sauce hot in the center.

Conclusion

Seafood Stuffed Shells make a tasty and simple meal for a weeknight or a special night. For another take on seafood stuffed shells with shrimp and crab, see this helpful recipe from a food blog at Seafood Stuffed Shells with Shrimp and Crab – Coined Cuisine. If you want a version that mixes crab, shrimp, and scallops, this tested recipe gives good tips and variations: Seafood-Stuffed Shells Recipe.