Warm, cheesy, and full of tender seafood, this baked shell dish warms up any quiet night.
Introduction
This recipe brings crab and shrimp into a creamy, cheesy filling that bakes inside jumbo pasta shells. It is simple to make and feels special. If you like rich comfort food, you might also enjoy a hearty side like cheesy rice comfort food with this meal.
Why make this recipe
- It is creamy and comforting for cool nights.
- It is easy to prepare ahead and bake later.
- The seafood and cheese make it feel like a special dinner without much fuss.
- It feeds a small family or makes great leftovers.
How to make Deliciously Creamy Seafood Stuffed Shells for Cozy Nights
- Cook 12 jumbo pasta shells al dente. Drain and let cool on a tray so they do not stick.
- Heat 2 tablespoons butter in a pan over medium heat. Add 1 cup chopped celery, 1 cup chopped green pepper, and 1 cup chopped red onion. Sauté until soft, about 5 minutes.
- In a bowl, mix 1 cup lump crabmeat and 1 cup cooked shrimp (chopped or whole).
- Add the sautéed vegetables to the seafood. Stir in 1 cup shredded part-skim mozzarella, 2 teaspoons seafood seasoning, 1 teaspoon freshly ground pepper, and 1 large beaten egg.
- In a small saucepan, warm 2 cups 2% milk. Whisk 1/4 cup all-purpose flour into the milk and cook until slightly thickened. Remove from heat and stir into the seafood mixture.
- Add 1/2 cup mayonnaise (or Greek yogurt), 1 teaspoon salt, 1/2 teaspoon coarsely ground pepper, and 1 cup grated Parmesan cheese. Mix well.
- Spoon the filling into each cooled shell. Place filled shells in a lightly greased baking dish.
- Sprinkle 1/4 cup toasted bread crumbs over the top and add a little extra Parmesan if you like.
- Bake at 350°F (175°C) for 20–25 minutes, until the top is golden and the filling is hot.
- Garnish with 1/4 cup chopped fresh parsley before serving.
Ingredients :
- 12 pieces Jumbo Pasta Shells (Cooked al dente)
- 1 cup Celery (Chopped)
- 1 cup Green Pepper (Chopped)
- 1 cup Red Onion (Chopped)
- 2 tablespoons Butter (For sautéing)
- 1 cup Lump Crabmeat (Substitute with canned tuna if needed)
- 1 cup Cooked Shrimp (Chopped or whole)
- 1 cup Part-Skim Mozzarella Cheese (Shredded)
- 2 teaspoons Seafood Seasoning
- 1 teaspoon Pepper (Freshly ground preferred)
- 1 large Egg (Beaten)
- 1/2 cup Mayonnaise (Can substitute with Greek yogurt)
- 2 cups 2% Milk (Can substitute with non-dairy milk)
- 1/4 cup All-Purpose Flour (Can substitute with cornstarch)
- 1 teaspoon Salt
- 1/2 teaspoon Coarsely Ground Pepper (Freshly ground preferred)
- 1 cup Parmesan Cheese (Grated)
- 1/4 cup Toasted Bread Crumbs (For garnish)
- 1/4 cup Chopped Fresh Parsley (For garnish)
Directions :
- Preheat oven to 350°F (175°C).
- Cook shells al dente, drain, and cool.
- Sauté vegetables in butter until soft.
- Make a simple milk-and-flour sauce and mix into the seafood and veggies.
- Combine cheeses, mayo (or yogurt), egg, and seasonings with the seafood mix.
- Fill shells, arrange in a baking dish, and top with bread crumbs and Parmesan.
- Bake 20–25 minutes until hot and golden.
- Garnish with fresh parsley.
How to serve Deliciously Creamy Seafood Stuffed Shells for Cozy Nights
Serve the shells hot from the oven with a simple green salad or steamed vegetables. A lightly dressed salad and a fresh apple make the meal balanced; read more about apple for breakfast benefits if you like fruit with meals.
How to store Deliciously Creamy Seafood Stuffed Shells for Cozy Nights
- Cool leftovers to room temperature within two hours.
- Store in an airtight container in the fridge for up to 3 days.
- To freeze, place cooled shells in a freezer-safe dish, cover tightly, and freeze up to 2 months. Thaw in fridge overnight before reheating.
- Reheat in a 350°F (175°C) oven until hot, about 15–20 minutes, or microwave in short bursts.
Tips to make Deliciously Creamy Seafood Stuffed Shells for Cozy Nights
- Do not overcook shells; they will finish in the oven.
- Use fresh or well-drained canned seafood to avoid extra liquid.
- Toast the bread crumbs in a little butter for extra crunch.
- If you want a lighter filling, swap half the mayonnaise for Greek yogurt.
- Taste the filling before baking and adjust seasoning.
Variation
- Use canned tuna instead of crab for a budget option.
- Add chopped spinach to the filling for more greens.
- Stir in a splash of white wine to the milk sauce for extra flavor.
- For a vegetarian version, replace seafood with mushrooms and white beans.
FAQs
Q: Can I use frozen seafood?
A: Yes. Thaw fully and drain any water before mixing into the filling.
Q: Can I make this ahead?
A: Yes. Prepare and fill the shells, cover the dish, and refrigerate. Bake when ready, adding a few extra minutes if cold.
Q: Is this recipe kid-friendly?
A: Yes. The mild cheese and creamy filling are usually liked by kids. Chop the vegetables small for softer texture.
Q: Can I use a different cheese?
A: Yes. You can use provolone, Swiss, or a mild cheddar if you prefer.
Q: How do I keep the shells from sticking together?
A: Lay them on a single layer on a tray after cooking and toss lightly with a bit of oil or spray.
Conclusion
For a rich take on seafood-stuffed shells with a smooth béchamel, try this version: Creamy Baked Seafood-Stuffed Shells with Béchamel Sauce. For a creamy, mushroom-based stuffed shell idea with white wine, see Creamy White Wine Mushroom Stuffed Shells.
Seafood Stuffed Shells
Warm, cheesy, and full of tender seafood, this baked shell dish warms up any quiet night.
Ingredients
Pasta and Filling
- 12 pieces Jumbo Pasta Shells (Cooked al dente)
- 1 cup Celery (Chopped)
- 1 cup Green Pepper (Chopped)
- 1 cup Red Onion (Chopped)
- 2 tablespoons Butter (For sautéing)
- 1 cup Lump Crabmeat (Substitute with canned tuna if needed)
- 1 cup Cooked Shrimp (Chopped or whole)
- 1 cup Part-Skim Mozzarella Cheese (Shredded)
- 2 teaspoons Seafood Seasoning
- 1 teaspoon Pepper (Freshly ground preferred)
- 1 large Egg (Beaten)
Sauce
- 2 cups 2% Milk (Can substitute with non-dairy milk)
- 1/4 cup All-Purpose Flour (Can substitute with cornstarch)
- 1 teaspoon Salt
- 1/2 teaspoon Coarsely Ground Pepper (Freshly ground preferred)
- 1 cup Parmesan Cheese (Grated)
- 1/2 cup Mayonnaise (Can substitute with Greek yogurt)
Toppings
- 1/4 cup Toasted Bread Crumbs (For garnish)
- 1/4 cup Chopped Fresh Parsley (For garnish)
Instructions
Preparation
- Preheat oven to 350°F (175°C).
- Cook 12 jumbo pasta shells al dente. Drain and let cool on a tray.
- Heat 2 tablespoons butter in a pan over medium heat. Sauté 1 cup chopped celery, 1 cup chopped green pepper, and 1 cup chopped red onion until soft, about 5 minutes.
- In a bowl, mix 1 cup lump crabmeat and 1 cup cooked shrimp (chopped or whole).
- Add the sautéed vegetables to the seafood. Stir in 1 cup shredded mozzarella, 2 teaspoons seafood seasoning, 1 teaspoon freshly ground pepper, and 1 large beaten egg.
- In a small saucepan, warm 2 cups milk. Whisk 1/4 cup flour into the milk and cook until slightly thickened. Remove from heat and stir into the seafood mixture.
- Add 1/2 cup mayonnaise, 1 teaspoon salt, 1/2 teaspoon coarsely ground pepper, and 1 cup grated Parmesan cheese. Mix well.
- Spoon the filling into each cooled shell. Place filled shells in a lightly greased baking dish.
- Sprinkle 1/4 cup toasted bread crumbs and a little extra Parmesan over the top.
Baking
- Bake at 350°F (175°C) for 20–25 minutes, until the top is golden and the filling is hot.
- Garnish with 1/4 cup chopped fresh parsley before serving.
Notes
Cool leftovers to room temperature within two hours and store in an airtight container in the fridge for up to 3 days. To freeze, place cooled shells in a freezer-safe dish, cover tightly, and freeze up to 2 months. Reheat in a 350°F (175°C) oven until hot, about 15–20 minutes.