Seafood Stuffed Shells

I love a dish that looks fancy but hides zero arrogance — enter Seafood Stuffed Shells. I first made these on a weeknight when I wanted to impress someone without sweating in the kitchen. Spoiler: I impressed myself and the cat judged me for not sharing. Ever made something that tastes like a weekend celebration but took under an hour? Yeah, this is that.

The star here obviously lives in the ocean: lobster, crab, and shrimp. They deliver that rich, briny flavor that turns basic pasta into a showstopper. You’ll pair them with creamy ricotta and melty mozzarella, and suddenly dinner feels like a very good idea.

In this article, I’ll walk you through why you’ll love this recipe, list the exact ingredients you need, give a clear step-by-step method, share pro tips, suggest fun variations, and cover storage and leftover ideas so nothing goes to waste. Ready? Let’s go.

Why You’ll Love This Recipe

• Crowd-pleaser: Everyone thinks you spent hours on it, but you didn’t.
• Flexible: Use fresh seafood, frozen, or a combo; it still shines.
• Make-ahead friendly: Assemble early, bake later — dinner wins.
• Rich but balanced: Creamy filling meets bright marinara; no one gets bored.
• Comfort with class: It hits cozy and impressive at the same time.

Ingredients You’ll Need

• 12 jumbo pasta shells
• 1 cup cooked lobster meat, chopped
• 1 cup cooked crab meat, chopped
• 1 cup cooked shrimp, chopped
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup heavy cream
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Marinara sauce for topping

How to Make (Step-by-Step)

STEP 1

Preheat your oven to 375°F (190°C). I always preheat before I get distracted by Instagram food photos, and you should too.

STEP 2

Cook the jumbo pasta shells according to package instructions until al dente; drain and set aside. Don’t overcook; the shells must hold the filling without turning into soggy boats.

STEP 3

In a mixing bowl, combine lobster, crab, shrimp, ricotta, Parmesan, half of the mozzarella, heavy cream, parsley, garlic powder, salt, and pepper. Mix until well combined. Taste a spoonful — yes, I allow tasting during cooking. You should.

STEP 4

Stuff each pasta shell with the seafood mixture. Use a small spoon or your fingers; either way, own it.

STEP 5

Spread a layer of marinara sauce on the bottom of a baking dish. Place the stuffed shells seam-side up in the dish. Space them evenly so each one gets some oven love.

STEP 6

Top with remaining marinara sauce and sprinkle with the remaining mozzarella cheese. Don’t skimp on the cheese unless you enjoy disappointment.

STEP 7

Cover the dish with aluminum foil and bake for 25 minutes. This step warms the filling and melds flavors.

STEP 8

Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden. I like a little crust on top — call me extra.

STEP 9

Serve hot and enjoy your seafood stuffed shells! Garnish with parsley and maybe a lemon wedge if you want to feel fancy.

Pro Tips for the Best Results

• Use cooked seafood to avoid overbaking raw shrimp or crab. Pre-cooked gives you control.
• Reserve a little pasta water when you cook shells; you can thin the filling if it feels dry.
• Don’t overcrowd the baking dish; shells need room to heat evenly.
• Balance the salt — some seafood comes salty already, so taste before you add.
• Substitute smartly: swap lobster for scallops or more crab if you want cheaper luxury.
• Make ahead: Assemble up to 24 hours in advance and bake when you’re ready.
• Fresh herbs really lift the dish; add a splash at the end for brightness.

Fun Variations & Topping Ideas

Variations:

• Classic Mix: Use lobster, crab, and shrimp as written for maximum decadence.
• Budget-Friendly: Replace lobster with extra crab or a firm white fish.
• Vegetarian Twist: Skip seafood and use sautéed mushrooms, spinach, and artichokes with the same cheeses.
• Spicy Kick: Add red pepper flakes or a dash of hot sauce to the filling for heat.

Toppings:

• Crunchy breadcrumbs mixed with olive oil and parsley for texture.
• Lemon zest for a fresh pop.
• Drizzle of garlic butter for extra richness.
• Fresh basil leaves to brighten the plate.

Storing and Reheating

• Refrigerate: Place leftovers in an airtight container and refrigerate for up to 3 days.
• Freeze: Wrap the dish tightly and freeze for up to 2 months; thaw in the fridge overnight before reheating.
• Reheat in oven: Cover with foil and bake at 350°F (175°C) for about 20-25 minutes until heated through.
• Reheat in microwave: Use medium power and heat in short intervals, stirring or rotating to avoid hot spots.
• Tip: Add a splash of water or cream before reheating to keep the filling moist.

Leftover ideas

• Seafood-stuffed pasta bake: Chop leftovers and mix with extra marinara and pasta for a quick casserole.
• Stuffed shell sandwiches: Warm leftovers, place in a toasted roll, add arugula — weirdly amazing.
• Soup booster: Add chopped leftovers to tomato-based soup for extra protein and flavor.
• Salad topper: Serve cold or warm pieces on top of a simple green salad for a light meal.

Frequently Asked Questions (FAQ)

Do I have to use all three types of seafood?

Nope. Use any combo you like. I often use just crab and shrimp because I’m trying to be practical and slightly fancy at the same time.

Can I prepare the shells completely ahead?

Yes. You can assemble up to 24 hours in advance. Keep the foil on and bake when you want dinner to look like you worked hard.

Can I make this gluten-free?

Absolutely. Use gluten-free jumbo shells or substitute with large manicotti tubes labeled gluten-free.

How do I prevent watery filling?

Use drained, well-patted seafood and don’t overdo the cream. If the filling looks loose, add a tablespoon of breadcrumbs to absorb excess moisture.

Can I use canned seafood?

You can, but fresh or frozen-cooked seafood gives a much better texture and flavor. FYI, canned tends to be softer and saltier.

Related Recipes

If you enjoy cheesy, stuffed seafood or just love creative seafood dinners, check out this stuffed salmon roll recipe that pairs lemon and ricotta beautifully: Asparagus Lemon Ricotta Stuffed Salmon Rolls. And if you want to daydream about other stuffed pasta options, I also love this hearty baked rigatoni idea: Baked Rigatoni Stuffed with Beef Ragu & Mozzarella.

Conclusion

This recipe proves you don’t need to be a professional chef to serve something that tastes luxurious and makes people smile. Seafood Stuffed Shells deliver big flavor, reasonable effort, and flexible options whether you cook for two or a crowd. If you try it, tell me how it went — leave a comment and a rating so I can live vicariously through your dinner wins. For a slightly different take and some inspiration from another kitchen, check out the Seafood-Stuffed Shells Recipe – Serious Eats.