Creamy Seafood Stuffed Shells (Printable)

Tender shells stuffed with lobster, crab, and creamy cheeses in a rich Parmesan sauce.

# What You’ll Need:

→ Seafood Filling

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→ Pasta & Sauce

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→ For Baking

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# How To Make It:

01 - In a large skillet over medium heat, melt ½ tablespoon butter. Add garlic and sauté for 1 minute until fragrant. Stir in lobster and crab meat and cook for 2–3 minutes until just heated through. Remove from heat and set aside.
02 - In a large bowl, combine the cooked seafood, softened cream cheese, ½ cup mozzarella, salt, and pepper. Mix until fully combined and creamy.
03 - Boil jumbo shells in salted water according to package instructions until al dente. Drain and set aside to cool slightly.
04 - In the same skillet, melt remaining 1 tablespoon butter over medium heat. Stir in flour and cook for 1 minute. Slowly whisk in ½ cup heavy cream. Add grated Parmesan and remaining ½ cup mozzarella, stirring until smooth and creamy. Season with salt and pepper to taste.
05 - Preheat oven to 375°F. Spread a thin layer of cheese sauce on the bottom of a 9x13-inch baking dish. Stuff each shell generously with seafood filling and arrange in the baking dish. Pour remaining cheese sauce evenly over the shells.
06 - Cover with aluminum foil and bake for 20 minutes. Remove foil and bake for 10 minutes more, or until sauce is bubbly and top is golden.
07 - Let cool slightly. Garnish with extra Parmesan or fresh herbs. Serve warm.

# Expert Advice:

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  • The combination of lobster and crab feels like something youd only order at a nice restaurant, yet it comes together in about an hour
  • That cheese sauce creates this incredible velvety blanket that ties everything together
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  • Overfilling the shells seems like a good idea until they burst during baking. Leave some room for expansion
  • That resting period after baking isn't optional. The filling needs time to set or it'll ooze out when you serve
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  • If you can find them, the jumbo shells labeled 'manicotti' actually stuff more easily than traditional pasta shells
  • Mix the filling in advance and refrigerate it. The cold texture makes stuffing so much easier and it actually develops better flavor
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