Seafood Stuffed Shells
A delightful twist on a classic dish, these seafood stuffed shells combine shrimp and crab with creamy ricotta for a satisfying meal. Perfect for family dinners or special occasions.
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.
Notes
Serve hot, garnished with fresh parsley or basil. Pair with a side salad and garlic bread for a complete meal. Leftovers can be refrigerated for up to three days or frozen for up to three months.