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This creamy seafood stuffed shells recipe transforms ordinary pasta into an extraordinary dinner experience. The combination of succulent shrimp and crab meat nestled inside tender pasta shells creates a dish that feels like restaurant-quality dining in your own home.
I first created this dish for my anniversary dinner at home when we couldn't get a reservation at our favorite seafood restaurant. The rich filling and tender pasta shells impressed my partner so much that it's now requested for every special occasion.
Ingredients
- Jumbo pasta shells: provide the perfect vessel for holding the rich seafood filling
- Fresh spinach: adds color, nutrition, and a subtle earthy flavor that balances the richness
- Ricotta and cream cheese: create the luxurious, creamy base that binds everything together
- Shrimp and crab meat: deliver sweet, delicate seafood flavor in every bite
- Mozzarella and Parmesan cheese: form a golden, bubbly topping that's impossible to resist
- Marinara sauce: provides a bright, tangy contrast to the rich filling
Step-by-Step Instructions
- Prepare the Pasta:
- Cook jumbo shells according to package directions until they're just al dente. This typically takes about 9 minutes. Be careful not to overcook them as they'll continue cooking in the oven. Drain and lay them out on a baking sheet to prevent sticking.
- Create the Aromatic Base:
- Heat olive oil in a large skillet over medium heat until it shimmers. Add finely chopped onion and minced garlic, cooking until the onion becomes translucent and soft, about 3-4 minutes. Stir frequently to prevent the garlic from burning, which would add bitterness.
- Incorporate the Greens:
- Add chopped fresh spinach to the skillet and cook until it wilts completely, approximately 2 minutes. The volume will reduce dramatically as moisture evaporates. Remove from heat and allow to cool slightly so it won't melt the cheese prematurely.
- Mix the Filling:
- In a large mixing bowl, combine ricotta and softened cream cheese until smooth. Fold in chopped shrimp, crab meat, half the mozzarella, salt, pepper, and red pepper flakes if using. Add the cooled spinach mixture and stir until everything is evenly distributed throughout the creamy base.
- Assemble the Dish:
- Spread half the marinara sauce across the bottom of a 9x13 baking dish. Carefully fill each pasta shell with a generous amount of seafood mixture, about 2-3 tablespoons per shell, and arrange them in the baking dish with the opening facing upward.
- Finish and Bake:
- Pour remaining marinara sauce over the filled shells and sprinkle with remaining mozzarella and Parmesan cheese. Cover with foil and bake at 375°F for 25 minutes. Remove foil and continue baking for 10 more minutes until the cheese becomes golden and bubbly with slightly crisp edges.
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The cream cheese in this recipe is my secret weapon. While many stuffed shell recipes call only for ricotta, adding cream cheese creates an incredibly silky, rich texture that elevates the entire dish to restaurant quality. My mother-in-law refused to believe I made it myself the first time I served it at a family gathering!
Make-Ahead Options
This seafood stuffed shells recipe is perfect for busy households because it can be assembled up to 24 hours before baking. Simply prepare everything through the assembly stage, cover tightly with plastic wrap, and refrigerate. When ready to bake, remove from the refrigerator 30 minutes before cooking to take the chill off, then bake as directed, adding an extra 5-10 minutes of covered baking time.
Seafood Selection Tips
For the best flavor and texture in this dish, choose high-quality seafood. Pre-cooked shrimp and crab work perfectly, but avoid imitation crab if possible as it lacks the sweet, delicate flavor of real crab meat. If using frozen seafood, thaw completely and pat dry before chopping to prevent excess moisture from making your filling watery. Fresh seafood will always provide the most vibrant flavor, but good quality frozen options work well too.
Serving Suggestions
These creamy seafood stuffed shells pair beautifully with a simple side salad dressed with lemon vinaigrette to cut through the richness. A crusty garlic bread is perfect for soaking up the extra sauce. For wine pairing, choose a crisp Pinot Grigio or unoaked Chardonnay that complements the seafood without overwhelming it. The dish is hearty enough to stand alone as a complete meal, but elegant enough to be the centerpiece of a multi-course dinner party menu.
Frequently Asked Questions
- → What types of seafood can I use for this dish?
Common options include cooked shrimp and crab meat, but you could also use lobster, scallops, or even a mix of seafood depending on your preference.
- → Can I make this dish ahead of time?
Yes! You can prepare the stuffed shells and refrigerate them, covered, for up to a day before baking. Add the marinara sauce just before baking for the best results.
- → Can I substitute spinach with another ingredient?
Yes, you can use kale or Swiss chard as a substitute for spinach. Just ensure it is chopped and cooked before mixing it into the filling.
- → What side dishes pair well with this dish?
Simple green salads, garlic bread, or roasted vegetables like asparagus or broccoli complement the creamy stuffed shells wonderfully.
- → How do I prevent the shells from sticking while cooking?
After boiling, drain the shells and toss them with a bit of olive oil to keep them from sticking together before stuffing.
- → Can I freeze the stuffed shells?
Absolutely! Assemble the shells but skip the baking step. Freeze in an airtight container for up to 3 months. Thaw in the refrigerator before baking.