Can I make these seafood stuffed shells ahead of time?

Yes! You can prepare the entire dish up to the baking step, cover it tightly with plastic wrap and foil, and refrigerate for up to 24 hours. When ready to bake, remove from the refrigerator about 30 minutes before baking to take the chill off, then bake as directed, adding an extra 5-10 minutes to the cooking time.

What's the best way to reheat leftovers?

The best way to reheat is in a 350°F oven covered with foil for about 15-20 minutes, or until heated through. You can also microwave individual portions, but the oven method helps maintain the texture of the pasta and prevents the sauce from separating.

Can I freeze these stuffed shells?

Absolutely! Stuff the shells as directed, then place them on a cookie sheet lined with parchment paper and freeze for about an hour. Once frozen, transfer to a freezer-safe bag. To reheat, bake the frozen shells and sauce uncovered at 375°F for 20-30 minutes until fully heated through.

Seafood Stuffed Shells with Shrimp and Crab: Easy Ready-Made Meal

Name: Seafood Stuffed Shells with Shrimp and Crab
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: American / Seafood
Ingredients: — The Pasta & Seafood —; 1 box (12 oz) jumbo pasta shells; 1 lb (450g) raw medium shrimp, peeled, deveined, and chopped; 8 oz (225g) lump crab meat, drained and picked over for shells; 1 tablespoon butter (for sautéing shrimp); — The Cheese Filling —; 1 container (15 oz) ricotta cheese; 1 large egg, lightly beaten; 1 1/2 cups shredded mozzarella cheese, divided; 1/2 cup grated Parmesan cheese; 1 teaspoon Old Bay seasoning (classic seafood spice); 1 teaspoon garlic powder; 1 tablespoon fresh parsley, chopped; — The Cream Sauce —; 4 tablespoons unsalted butter; 3 cloves garlic, minced; 2 cups heavy cream (or half-and-half); 1/2 cup grated Parmesan cheese; Salt and white pepper, to taste

Ingredients

— The Pasta & Seafood —

1 box (12 oz) jumbo pasta shells

1 lb (450g) raw medium shrimp, peeled, deveined, and chopped

8 oz (225g) lump crab meat, drained and picked over for shells

1 tablespoon butter (for sautéing shrimp)

— The Cheese Filling —

1 container (15 oz) ricotta cheese

1 large egg, lightly beaten

1 1/2 cups shredded mozzarella cheese, divided

1/2 cup grated Parmesan cheese

1 teaspoon Old Bay seasoning (classic seafood spice)

1 teaspoon garlic powder

1 tablespoon fresh parsley, chopped

— The Cream Sauce —

4 tablespoons unsalted butter

3 cloves garlic, minced

2 cups heavy cream (or half-and-half)

1/2 cup grated Parmesan cheese

Salt and white pepper, to taste

Instructions

1. **Preheat:** Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with non-stick cooking spray.

2. **Cook Pasta:** Bring a large pot of salted water to a boil. Cook the jumbo shells according to package directions for *al dente* (usually 9–10 minutes). Drain and rinse with cool water to prevent sticking. Set aside.

3. **Sauté Shrimp:** In a large skillet, melt 1 tablespoon of butter over medium heat. Add the chopped shrimp and cook for 2–3 minutes just until pink and opaque. (Do not overcook, they will bake later). Remove from heat and drain any excess liquid.

4. **Make Filling:** In a large bowl, combine the ricotta cheese, beaten egg, 1 cup of the mozzarella cheese, 1/2 cup Parmesan cheese, Old Bay seasoning, garlic powder, and parsley. Gently fold in the cooked shrimp and lump crab meat. Be careful not to break up the crab lumps too much.

5. **Make Sauce:** In the same skillet used for the shrimp (wipe it out if needed), melt the 4 tablespoons of butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer. Whisk in the 1/2 cup Parmesan cheese until melted and smooth. Season with salt and white pepper. Remove from heat.

6. **Assemble:** Spread about 1/2 cup of the sauce onto the bottom of the baking dish. Stuff each cooked shell generously with the seafood cheese mixture and arrange them in the dish.

7. **Top & Bake:** Pour the remaining cream sauce evenly over the shells. Sprinkle the remaining 1/2 cup of mozzarella cheese on top.

8. **Bake:** Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10–15 minutes until the sauce is bubbly and the cheese is melted and golden.

9. **Serve:** Garnish with extra parsley and a sprinkle of Old Bay if desired. Serve warm.

Notes

**Crab Meat:** Fresh lump crab meat is best for flavor and texture. If using canned crab, make sure to drain it very well so the filling doesn’t become watery.

**Sauce Consistency:** If the sauce looks too thick, you can thin it with a splash of milk or pasta water. If it’s too thin, let it simmer a bit longer before pouring over the shells.

**Make Ahead:** You can assemble the entire dish in the morning, cover it, and refrigerate it. Bake it for dinner, adding about 10 minutes to the covered baking time.

**Spice Level:** Old Bay seasoning adds a classic seafood flavor, but if you don’t have it, you can use a mix of celery salt, paprika, and a pinch of cayenne pepper.

Author: Anna Lovae
Prep Time: 30
Cook Time: 35
Category: Dinner
Method: Baking
Cuisine: American / Seafood