Seafood Stuffed Shells
Seafood Stuffed Shells
Reasons to Try Seafood Stuffed Shells
Seafood stuffed shells are a delightful twist on a classic dish. The combination of rich flavors from shrimp and crab, paired with the creamy goodness of ricotta, creates a satisfying meal. Perfect for family dinners or a special occasion, these stuffed shells are sure to impress. They pack a punch in terms of flavor, while being comforting and easy to prepare.
How to Make Seafood Stuffed Shells
Ingredients:
- 20 large pasta shells
- 1 cup ricotta cheese
- 1 cup cooked shrimp, chopped
- 1 cup crab meat
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
- 1/2 cup marinara sauce
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Directions:
- Preheat your oven to 375°F (190°C).
- Cook the pasta shells according to package instructions until they are al dente.
- In a mixing bowl, combine ricotta, shrimp, crab, mozzarella, Parmesan, garlic powder, Italian seasoning, salt, and pepper.
- Fill each pasta shell generously with the seafood mixture.
- Spread marinara sauce on the bottom of a baking dish.
- Place the stuffed shells in the dish and cover with the remaining marinara sauce.
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
How to Serve Seafood Stuffed Shells
Serve these stuffed shells hot, garnished with fresh parsley or basil for an extra pop of color. Pair them with a side salad and garlic bread for a complete meal that everyone will love.
How to Store Seafood Stuffed Shells
If you have leftovers, store them in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave until warmed through. You can also freeze the stuffed shells before baking. Just cover them tightly and store for up to three months. Bake from frozen, adding extra time to ensure they are heated all the way through.
Tips to Make Seafood Stuffed Shells
- For added flavor, consider mixing in some chopped spinach or artichokes into the seafood filling.
- Be sure to not overcook the pasta shells; they should be firm, as they will continue to cook in the oven.
- Experiment with different types of seafood like scallops or lobster for a luxurious touch.
Variations
You can personalize this dish by substituting different cheeses, such as adding feta for a tangy flavor. Alternatively, try a tomato-based sauce with herbs for a different twist.
FAQs
1. Can I make seafood stuffed shells ahead of time?
Yes! You can prepare them a day in advance, cover, and store in the refrigerator until you’re ready to bake.
2. Can I use other types of pasta?
Absolutely! Any large pasta shape that can hold filling, like cannelloni or rigatoni, will work.
3. What other seafood can I use?
Feel free to mix in other seafood like scallops or clams, or use two types of seafood for varied flavor.
Seafood Stuffed Shells
Ingredients
Pasta and Filling
- 20 large shells 20 large pasta shells
- 1 cup 1 cup ricotta cheese
- 1 cup 1 cup cooked shrimp, chopped
- 1 cup 1 cup crab meat
- ½ cup 1/2 cup mozzarella cheese, shredded For added creaminess
- ¼ cup 1/4 cup Parmesan cheese, grated For flavor
Sauce and Seasoning
- ½ cup 1/2 cup marinara sauce Plus more for topping
- 1 teaspoon 1 teaspoon garlic powder
- 1 teaspoon 1 teaspoon Italian seasoning
- To taste Salt and pepper
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cook the pasta shells according to package instructions until they are al dente.
- In a mixing bowl, combine ricotta, shrimp, crab, mozzarella, Parmesan, garlic powder, Italian seasoning, salt, and pepper.
- Fill each pasta shell generously with the seafood mixture.
- Spread marinara sauce on the bottom of a baking dish.
- Place the stuffed shells in the dish and cover with the remaining marinara sauce.
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
