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Creamy Seafood Stuffed Shells Recipe

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4.2 from 49 reviews

Creamy Seafood Stuffed Shells combine jumbo pasta shells filled with a savory mixture of crabmeat, shrimp, and mozzarella, topped with a rich Parmesan cheese sauce, baked to bubbly perfection. This comforting dish features tender sautéed vegetables and a creamy seafood filling, ideal for seafood lovers looking for a delightful and hearty baked pasta meal.

Ingredients

Shells and Filling

  • 24 uncooked jumbo pasta shells
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped green pepper
  • 1/4 cup finely chopped red onion
  • 1 tablespoon butter
  • 2 cans (6 ounces each) lump crabmeat, drained
  • 8 ounces peeled and deveined cooked shrimp (41-50 per pound), chopped
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1-1/2 teaspoons seafood seasoning, divided
  • 1/4 teaspoon pepper
  • 1 large egg, lightly beaten
  • 1/4 cup mayonnaise
  • 2 tablespoons 2% milk

Sauce

  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • 4 cups 2% milk
  • 1-1/2 cups grated Parmesan cheese

Optional Toppings

  • Soft bread crumbs, toasted in butter
  • Chopped fresh parsley
  • Additional Parmesan cheese

Instructions

  1. Cook Pasta: Cook the jumbo shells according to the package directions until al dente. Drain and rinse with cold water to stop cooking, then set aside.
  2. Sauté Vegetables: In a small skillet, melt 1 tablespoon butter over medium heat. Add the finely chopped celery, green pepper, and red onion. Sauté until the vegetables are tender, then remove from heat and set aside.
  3. Prepare Seafood Filling: In a large bowl, combine the drained crabmeat, chopped cooked shrimp, shredded mozzarella cheese, 1 teaspoon seafood seasoning, and 1/4 teaspoon pepper. Add the sautéed vegetable mixture and stir gently to combine.
  4. Mix Binding Ingredients: In a separate small bowl, whisk together the lightly beaten egg, mayonnaise, and 2 tablespoons of 2% milk until smooth. Stir this mixture into the seafood combination to bind the filling.
  5. Preheat Oven and Stuff Shells: Preheat your oven to 350°F (177°C). Drain and rinse the cooked pasta shells again if needed. Stuff each shell with about 1 rounded tablespoon of the seafood mixture. Arrange the stuffed shells in a greased 13×9-inch baking dish in a single layer.
  6. Make Parmesan Sauce: In a small saucepan, melt the remaining 1/4 cup butter over medium heat. Whisk in the all-purpose flour, salt, and coarsely ground pepper until smooth and bubbly. Gradually whisk in the remaining 4 cups of 2% milk. Bring the mixture to a boil, stirring constantly, and cook for about 2 minutes until thickened. Remove from heat and stir in the grated Parmesan cheese until combined.
  7. Assemble and Bake: Pour the hot Parmesan sauce evenly over the stuffed shells in the baking dish. Sprinkle the remaining 1/2 teaspoon seafood seasoning evenly on top. Bake uncovered in the preheated oven for 30 to 35 minutes, or until the dish is bubbly and hot throughout.
  8. Add Optional Toppings: If desired, top the baked shells with toasted bread crumbs that have been sautéed in butter, chopped fresh parsley, and additional Parmesan cheese for extra flavor and texture before serving.

Notes

  • Use fresh seafood seasoning or a blend like Old Bay for the best flavor.
  • You can prepare the stuffed shells ahead of time and refrigerate before baking; increase baking time by 5-10 minutes if baking from cold.
  • Make sure the seafood is well-drained to avoid a watery filling.
  • Toasting bread crumbs in butter adds a nice crunch and rich flavor.
  • Use part-skim mozzarella to keep the dish creamy but not overly fatty.

Find it online: https://deliciousyum.com/creamy-seafood-stuffed-shells-recipe/