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Plated seafood stuffed shells served with garlic bread and salad.

Seafood Stuffed Shells: The Ultimate Comfort Food for Dinner Nights

Creamy seafood stuffed shells filled with ricotta, shrimp, and crab, baked in Alfredo sauce with golden melted cheese. The ultimate Italian-inspired comfort food for family dinners or holidays.
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Dinner
Cuisine American, Italian
Servings 6
Calories 510 kcal

Ingredients
  

  • 24 –30 jumbo pasta shells cooked al dente
  • 2 cups ricotta cheese whole-milk preferred
  • 1 ½ cups shredded mozzarella cheese reserve ½ cup for topping
  • ¾ cup grated Parmesan cheese
  • 8 –10 oz shrimp peeled and chopped
  • 8 oz crab meat lump or imitation
  • 3 –4 garlic cloves minced
  • ¼ cup fresh parsley chopped
  • 1 tsp lemon zest
  • 2 tbsp olive oil or butter for sautéing
  • 2 –3 cups Alfredo sauce homemade or store-bought
  • Salt and black pepper to taste
  • Pinch of red pepper flakes optional, for heat

Instructions
 

Cook pasta shells

  • Bring a large pot of salted water to boil. Cook jumbo shells until al dente (slightly firm). Drain and set aside on a tray with a drizzle of olive oil to prevent sticking.

Prepare seafood filling

  • Heat olive oil or butter in a skillet. Sauté garlic until fragrant. Add shrimp and cook 1–2 minutes until opaque. Remove from heat. Stir in crab meat. Let cool slightly.

Mix cheeses and herbs

  • In a large bowl, combine ricotta, 1 cup mozzarella, ½ cup Parmesan, parsley, lemon zest, salt, pepper, and red pepper flakes. Fold in the cooled seafood mixture.

Prepare the sauce

  • Warm Alfredo sauce in a small saucepan. Add ¼ cup Parmesan and a squeeze of lemon juice for brightness. Keep warm.

Assemble shells

  • Preheat oven to 375°F (190°C). Spread 1 cup Alfredo sauce on the bottom of a baking dish. Stuff each shell with seafood-ricotta filling and place open-side up in the dish.

Top and bake

  • Spoon remaining Alfredo sauce over shells. Sprinkle with remaining mozzarella and Parmesan. Cover with foil and bake 20 minutes. Remove foil and bake 8–10 minutes more until golden and bubbly.

Rest and serve

  • Let shells rest 5 minutes before serving. Garnish with parsley and extra Parmesan.

Notes

  • For a lighter version, substitute cottage cheese for ricotta.
  • Add spinach or fresh herbs to the filling for extra flavor.
  • To freeze: assemble unbaked shells, wrap tightly, and freeze up to 2 months. Bake from frozen at 350°F for 45 minutes.