Print

Print Recipe

Jumbo pasta shells filled with a creamy seafood mixture of shrimp, crab, ricotta, and mozzarella cheeses, baked under marinara sauce until bubbly and golden. A savory, comforting seafood pasta dish perfect for family dinners or special occasions.

Ingredients

Scale
  • 12–15 jumbo pasta shells
  • 1 cup cooked, chopped shrimp
  • 1 cup fresh or canned crab meat
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese (divided for filling and topping)
  • 1/2 cup grated Parmesan cheese (divided for filling and topping)
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 cup marinara sauce (to cover the stuffed shells)
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish

Instructions

  1. Bring a large pot of salted water to a boil and cook jumbo pasta shells per package directions until just al dente; drain and set aside to cool slightly.
  2. Heat olive oil in a skillet over medium heat.
  3. Add minced garlic and sauté 1–2 minutes until fragrant.
  4. Add chopped cooked shrimp and cook 2–3 minutes until pink and tender.
  5. In a large bowl, combine the cooked shrimp, crab meat, ricotta, half the mozzarella, and half the Parmesan; season with salt and pepper and mix gently.
  6. Preheat oven to 375°F (190°C).
  7. Grease a baking dish.
  8. Spoon the seafood-ricotta filling into each shell and arrange the stuffed shells snugly in the greased baking dish.
  9. Pour marinara sauce evenly over the shells.
  10. Sprinkle the remaining mozzarella and Parmesan over the top.
  11. Cover the dish tightly with foil and bake 15 minutes.
  12. Remove the foil and bake 5–10 minutes more until the cheese is melted, bubbly, and lightly golden.
  13. Let the baked shells rest a few minutes, then sprinkle with chopped fresh parsley.

Notes

Ingredient swaps: Canned crab can be used, drain well to prevent sogginess., For a creamier filling, add cream cheese or sour cream., Do not overcook shells; they should be firm to hold the filling., Make ahead: assemble and refrigerate up to 24 hours before baking., Freeze unbaked for up to 3 months; bake covered from frozen at 375°F (190°C) for 45 minutes, then uncovered for 10-15 minutes., Serve with a green salad and garlic bread for a complete meal., Use gluten-free shells or manicotti tubes as pasta alternatives., Try variations with lobster, scallops, or vegetables, and different cheeses or seasonings.

Nutrition

Find it online: https://cookingcrumbs.com/shrimp-crab-stuffed-pasta-shells/