Lu-Ann Simon February 10, 2026

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Ultimate Seafood Stuffed Shells

Name: Ultimate Seafood Stuffed Shells
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: Italian
Ingredients: 20 jumbo pasta shells; 1 cup ricotta cheese; 1 cup shredded mozzarella cheese; 1 cup cooked shrimp, chopped; 1 cup cooked crab meat; 1/2 cup grated Parmesan cheese; 2 cups marinara sauce; 1 tablespoon olive oil; 1 teaspoon garlic, minced; 1 teaspoon Italian seasoning; Salt and pepper to taste; Fresh parsley for garnish

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There is nothing quite like the warmth of a bubbling casserole to call people to the table, the scent of garlic and tomato curling through the air as the kitchen fills with anticipation. Ultimate Seafood Stuffed Shells bring that cozy, celebratory feeling to any weeknight or special dinner, with tender jumbo pasta shells cradling a creamy, fragrant mix of shrimp and crab. Finish the meal with something light and playful, like a creamy Oreo ice cream for dessert, and you have an evening that feels both indulgent and effortless, perfect for family gatherings or a relaxed dinner with friends. a creamy Oreo ice cream makes a fun, cool contrast to the warm, savory shells.

What Makes This Special

This recipe turns simple, familiar ingredients into something that feels restaurant worthy without a lot of fuss. The contrast between the soft, slightly chewy shells and the rich, almost velvety seafood filling creates a textural balance that wins people over at the first bite. The marinara gives acidity and brightness, while the cheeses bring creaminess and an irresistible golden top.

Why you will reach for these shells again and again

Comforting yet elegant, great for entertaining or weeknight comfort
Easy to assemble, with make ahead options for busy schedules
Flexible filling lets you highlight fresh seafood or use pantry-friendly cooked options

Ultimate Seafood Stuffed Shells are special because they showcase simple seafood flavors in a cozy, family friendly format. They slice cleanly, plate beautifully, and hold up well if you need to transport them to a potluck or dinner party.

What You’ll Need

Start with good quality canned or homemade marinara for the best flavor, and use cooked shrimp and crab meat so assembly is quick and clean. Ricotta keeps the filling tender, while Parmesan adds a savory depth.

20 jumbo pasta shells
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1 cup cooked shrimp, chopped
1 cup cooked crab meat
1/2 cup grated Parmesan cheese
2 cups marinara sauce
1 tablespoon olive oil
1 teaspoon garlic, minced
1 teaspoon Italian seasoning
Salt and pepper to taste
Fresh parsley for garnish

Small notes, optional: if your seafood is frozen, thaw completely and pat dry so the filling does not become watery. You can adjust the cheese amounts for a lighter or more indulgent dish.

How to Cook Ultimate Seafood Stuffed Shells

Preheat the oven to 375°F, the heat should make the kitchen smell warm and inviting as you prepare the shells.
Cook the jumbo pasta shells according to package instructions until al dente, they should still have a little bite so they hold their shape when stuffed. Drain and set aside on a tray to cool slightly, preventing them from sticking together.
In a skillet, heat olive oil over medium heat and sauté garlic for 1 minute, stirring until fragrant and just turning golden, the aroma will be bright and warm.
In a bowl, combine ricotta cheese, mozzarella cheese, shrimp, crab meat, Parmesan cheese, Italian seasoning, salt, and pepper, fold gently so the mixture stays chunky and not overly whipped, you want bits of seafood to peek through.
Stuff each pasta shell with the seafood mixture, using a spoon to fill them generously so each shell feels substantial, the filling should be creamy and hold together.
Spread half of the marinara sauce in a baking dish, the red sauce creates a flavorful cushion, arrange the stuffed shells over the sauce and top with remaining marinara sauce for even coverage.
Cover the dish with foil and bake for 25 minutes, this gentle steam helps the cheeses melt and the flavors to mingle.
Remove the foil and bake for an additional 10 minutes, until cheese is bubbly and golden, the edges should be slightly caramelized and the top should glisten.
Garnish with fresh parsley before serving, the bright herb adds color and a fresh snap against the rich cheese.

Prep ~ 25 minutes, Cook ~ 35 minutes, Total ~ 60 minutes, Servings ~ 6, Kcal ~ 450

Make-Ahead and Prep Tips

You can make almost all of this dish ahead of time, which makes it perfect for entertaining. Stuff the shells and assemble them in the baking dish, cover tightly with plastic wrap, and refrigerate for up to 24 hours before baking. If you prefer to freeze, place the unbaked, assembled dish in the freezer uncovered until firm, then wrap it tightly with foil and freeze for up to 2 months.

To finish from chilled, remove plastic and bake covered at 375°F for about 30 to 40 minutes, then uncover and bake another 10 minutes until bubbly. From frozen, bake covered at 375°F for about 60 to 75 minutes, removing the foil for the final 15 minutes so the top can brown. Let the dish rest for 5 to 10 minutes before serving so the filling firms and the shells slice cleanly.

If you want to prep smaller steps, chop the seafood and mix the filling up to two days ahead, keeping it chilled in an airtight container. Parboil the shells and toss them with a little olive oil, then store them in a single layer until ready to fill to prevent sticking.

Storing and Reheating

Refrigerate leftover Ultimate Seafood Stuffed Shells in an airtight container for up to 3 days, or keep the entire baking dish covered tightly with foil. For longer storage, freeze portions or the whole assembled casserole for up to 2 months.

To reheat refrigerated leftovers, warm individual portions in a 350°F oven for 15 to 20 minutes until heated through, or microwave on medium power in 30 second bursts to avoid drying out the seafood. From frozen, thaw overnight in the refrigerator, then bake at 350°F for 25 to 35 minutes until bubbling. A gentle reheating keeps the texture of the seafood delicate and prevents the cheese from separating.

A quick freshness cue, if the seafood filling smells sour or off, discard the leftovers. Fresh stuffed shells should smell mildly of tomato, garlic, and cooked cheese, with a clean ocean note from the shrimp and crab.

Perfect Pairings

A simple green salad with lemon vinaigrette, to cut through the richness
Steamed green beans or sautéed asparagus with a squeeze of lemon
Warm, crusty bread for mopping up extra sauce
Roasted cherry tomatoes with basil, for a sweet, concentrated contrast
A light, chilled dessert to finish, such as sorbet or a fruit parfait

You could also offer a small side of extra marinara or a bright seasoned butter for those who like a little more sauce with their shells. If you want to experiment with a bolder sauce idea, try pairing with a bright seafood boil sauce to drizzle on top for a spicy, garlicky kick.

Variations and Swaps

Cheesy spinach and seafood, fold in 1 cup of cooked spinach or thawed frozen spinach, squeezed dry, for a green lift and extra nutrients.
Lobster upgrade, swap crab for small chunks of cooked lobster tail for a decadent touch when you want to splurge.
Lemon herb filling, add 1 teaspoon of lemon zest and a tablespoon of chopped dill for a fresher, brighter profile.
Turkey bacon crisp, for a smoky, savory pop, crumble cooked turkey bacon into the filling, swap in turkey bacon for a lighter, leaner touch.
Spicy Italian, stir in a few pinches of red pepper flakes or a spoon of your favorite hot sauce to wake up the flavors without overpowering the seafood.
Gluten free option, use gluten free jumbo shells and check your marinara for gluten free labeling, the flavors remain the same while accommodating intolerances.
Lower calorie version, use part skim ricotta and light mozzarella, and reduce the Parmesan slightly, the shells stay satisfying with less fat.

Every variation preserves the comforting format of Ultimate Seafood Stuffed Shells while letting you highlight what you enjoy most, whether that is herb brightness, extra heat, or a particular seafood.

Pro Tips for Best Results

Salt your pasta water well, it should taste like the sea to season the shells from within.
Keep shells al dente, a slightly firm bite prevents them from becoming mushy after baking.
Dry seafood well, excess moisture will make the filling watery and difficult to stuff.
Space shells evenly in the dish so heat circulates and they bake uniformly.
Let the baked dish rest 5 to 10 minutes before serving, the filling will firm up and slice neatly.
If using frozen seafood, fully thaw and pat dry, then briefly sauté to remove extra moisture and concentrate flavor.

Following these simple cues will help you reach consistent, delightful results every time you make Ultimate Seafood Stuffed Shells.

Frequently Asked Questions

What type of shells should I buy, and can I use a different pasta?
Use jumbo pasta shells designed for stuffing, they hold a generous amount of filling and brown nicely. If you cannot find shells, large manicotti tubes are a good substitute, though you may need to adapt cook times slightly.

Can I use raw seafood and cook it in the filling?
It is best to use cooked seafood, because raw seafood can release water and upset the texture of the filling. If you prefer raw, sear small pieces briefly before combining to lock in flavor and remove excess moisture.

How do I prevent the shells from falling apart?
Do not overcook the shells, which makes them fragile, and handle them gently when filling. Arrange the shells snugly in the baking dish so they support one another during baking.

Is it safe to freeze these shells after baking?
Yes, freeze cooled assembled shells either before or after baking. For the best texture, freeze unbaked, then bake from frozen adding extra time as needed. Always thaw overnight in the refrigerator before baking if you prefer to avoid longer bake times.

Can I make the dish dairy free or lower in fat?
For a lower fat version, use part skim ricotta and reduced fat mozzarella, and reduce Parmesan. For dairy free, substitute a plant based ricotta and cheese blend and check that the marinara is compliant, flavor will differ but the format remains satisfying.

How long will leftovers stay good in the fridge?
Store leftovers in an airtight container for up to 3 days. Reheat gently in a moderate oven until warmed through, checking for any off odors before consuming.

Final Thoughts

Ultimate Seafood Stuffed Shells are a soothing, celebratory dish that bring the flavors of the sea into a homey, comforting package. They come together with straightforward steps, yet deliver on texture, aroma, and visual appeal, making them a reliable choice for family dinners, casual entertaining, or a cozy night in. Try the make ahead tips when you want something ready to bake that still feels freshly made, and experiment with the variations to find your favorite spin. I hope you make these shells soon, enjoy the warm, savory comfort they bring, and savor a plate of gooey cheese, tender seafood, and bright marinara.

Ultimate Seafood Stuffed Shells

Author: anastasia-rice
Total Time: 60 minutes
Yield: 6 servings 1x
Diet: Pescatarian

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Description

Comforting yet elegant, these seafood stuffed shells are filled with shrimp, crab, and a blend of cheeses, topped with marinara sauce and baked to perfection.

Instructions

Preheat the oven to 375°F.
Cook the jumbo pasta shells according to package instructions until al dente, then drain and set aside.
In a skillet, heat olive oil over medium heat and sauté garlic for 1 minute until fragrant.
In a bowl, combine ricotta, mozzarella, shrimp, crab, Parmesan, Italian seasoning, salt, and pepper.
Stuff each shell with the seafood mixture.
Spread half of the marinara sauce in a baking dish, arrange the stuffed shells over it and top with remaining sauce.
Cover with foil and bake for 25 minutes, then remove foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
Garnish with fresh parsley before serving.