Pin Recipe The first time I made these stuffed shells, it was supposed to be a quiet anniversary dinner at home. Something about the way the kitchen filled with that incredible seafood aroma made it feel like a restaurant had magically appeared in our tiny apartment. My partner actually stopped mid conversation when I took the foil off the baking pan that golden bubbling cheese sauce demands your full attention.
I learned the hard way that overcooking the seafood makes it rubbery and sad. Now I treat those tender pieces like precious jewels, barely heating them through before folding them into the creamy filling. The shells should be pliable but still have some bite when you stuff them otherwise theyll tear and youll lose all that gorgeous filling to the bottom of the pan.
Ingredients
- Lobster meat: Fresh cooked lobster works best here but frozen thawed lobster meat is perfectly fine
- Lump crab meat: Spend the extra time to pick through it carefully nothing ruins a bite like a stray shell fragment
- Cream cheese: Must be fully softened or youll end up with lumps in your filling
- Heavy whipping cream: This creates that velvety smooth sauce that coats every shell
- Parmesan Reggiano: The real aged stuff makes a huge difference in flavor depth
- Jumbo pasta shells: Buy an extra box because some always break during boiling
- Unsalted butter: Gives you control over the salt level in the final dish
- Garlic cloves: Fresh minced garlic is non negotiable here powder just wont cut it
- Shredded mozzarella: Divide it before you start cooking so you dont accidentally use it all in the filling
Instructions
- Prepare the seafood base:
- Melt half the butter in your largest skillet over medium heat and sauté the garlic until it becomes fragrant about 1 minute. Add the lobster and crab meat and cook just until heated through 2 to 3 minutes then remove from heat immediately to prevent overcooking.
- Create the creamy filling:
- In a large bowl combine the cooked seafood softened cream cheese half the mozzarella and seasonings. Mix until completely smooth and creamy this takes some elbow grease but its worth it.
- Cook the pasta shells:
- Boil the jumbo shells according to package directions until al dente. Drain them gently and let them cool slightly so you can handle them without burning your fingers.
- Make the cheese sauce:
- Melt the remaining butter in the same skillet and stir in the flour cooking for 1 minute to remove the raw taste. Slowly whisk in the cream then add the Parmesan and remaining mozzarella until smooth and season to taste.
- Assemble the dish:
- Spread some cheese sauce on the bottom of a 9x13 baking dish. Stuff each shell generously with the seafood filling and arrange them in the dish. Pour the remaining sauce evenly over all the shells.
- Bake to perfection:
- Cover with foil and bake at 375°F for 20 minutes then remove the foil and bake 10 more minutes until bubbly and golden. Let it cool for at least 5 minutes before serving.
Pin Recipe This recipe has become my go to for dinner parties because it looks impressive but most of the work happens before guests arrive. The last time I served it my friend actually asked if Id catered it which I took as the highest compliment possible.
Make It Your Own
Sometimes I add chopped shrimp or scallops to the filling when I want to stretch the recipe or add variety. A pinch of red pepper flakes in the sauce adds this subtle warmth that cuts through all that rich creaminess.
Cheese Variations
While mozzarella is classic Gruyère or fontina create this incredible melt and white cheddar brings a nice sharpness. Just stick to the same quantities and you cannot go wrong with whatever combination speaks to you.
Serving Suggestions
A crisp white wine like Chardonnay or Sauvignon Blanc pairs beautifully with all that seafood richness. I usually serve with a simple green salad dressed with lemon vinaigrette to balance the heaviness.
- Let the dish rest 5 to 10 minutes before serving so the sauce sets slightly
- Have extra Parmesan ready at the table because everyone always wants more
- Fresh parsley or basil adds a nice pop of color against all that golden cheese
Pin Recipe These stuffed shells are the kind of comfort food that makes any evening feel special. Enjoy every bite of that luxurious seafood filled goodness.
Recipe FAQs
- → Can I prepare these stuffed shells ahead of time?
Yes, you can assemble the dish up to 24 hours in advance. Cover tightly and refrigerate, then bake when ready, adding 5-10 minutes to the covered baking time.
- → What other seafood can I add to the filling?
Chopped shrimp, scallops, or even lump crawfish work beautifully alongside the lobster and crab. Keep the total seafood amount around 1 pound for the best consistency.
- → How do I prevent the shells from tearing when stuffing?
Cool the cooked shells slightly before handling. Use a spoon or piping bag to gently fill each shell without overstretching the pasta.
- → Can I freeze this dish?
Assemble and freeze unbaked for up to 3 months. Thaw overnight in the refrigerator, then bake as directed. Alternatively, bake first, then freeze individual portions.
- → What should I serve with seafood stuffed shells?
A crisp green salad with lemon vinaigrette balances the richness perfectly. Garlic bread, roasted asparagus, or sautéed broccoli also make excellent accompaniments.
- → How do I know when the shells are done baking?
The sauce should be bubbling around the edges, and the cheese on top should be lightly golden. A knife inserted into the center should feel hot.