Creamy, rich, and packed with seafood flavor, these Creamy Seafood Stuffed Shells bring lobster, crab, and shrimp together in a soft ricotta filling inside juicy jumbo shells. The texture is silky from the ricotta and heavy cream, with a melted cheese crown of mozzarella and Parmesan that browns to golden perfection. This dish tastes like a seafood supper you’d order at a good restaurant but is simple enough for a relaxed weeknight or a special weekend meal. It’s easy because the seafood is cooked and mixed with cheeses, then baked — minimal stove time, mostly assembly. Serve with a crisp green salad or garlic bread for a complete, elegant plate.
Why You’ll Love This Creamy Seafood Stuffed Shells
- Restaurant-style seafood flavor at home using cooked lobster, crab, and shrimp.
- Silky, creamy filling from ricotta and heavy cream that stays tender after baking.
- Simple assembly—cook shells, mix filling, stuff, and bake.
- Melting mozzarella with crisped Parmesan on top for pleasing texture contrast.
- Flexible enough to serve for weeknights, date nights, or casual dinner parties.
- Hands-off bake time lets you prep sides while it cooks.
- Uses jumbo shells to create pretty individual portions that plate well.
- Leftovers reheat cleanly and still hold their creaminess when warmed gently.
What Is Creamy Seafood Stuffed Shells?
Creamy Seafood Stuffed Shells are jumbo pasta shells filled with a rich mixture of lobster, crab, shrimp, cheeses, garlic, lemon zest, and cream, baked until bubbly and golden. The taste is lightly briny and sweet from the seafood, brightened by lemon zest and rounded by creamy cheeses. The cooking method is straightforward: boil shells until al dente, mix seafood with cheeses and cream, stuff shells, bake covered then uncovered to brown. The vibe is comforting and a touch luxurious — great for a cozy dinner, a holiday side, or a special brunch. If you like shell-and-cheese dishes with seafood instead of meat, this one delivers classic comfort with a seaside twist. For another creamy pasta-and-shells idea, try this related recipe: Creamy beef and shells.
Ingredients for Creamy Seafood Stuffed Shells
For the Pasta and Filling
- 12 jumbo pasta shells
- 1 cup lobster meat, cooked and chopped
- 1 cup crab meat, cooked and chopped
- 1 cup shrimp, cooked and chopped
- 1 cup ricotta cheese
For the Cheese Topping & Binding
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 cup heavy cream
For Flavor
- 2 cloves garlic, minced
- 1 teaspoon lemon zest
- 1/2 teaspoon Italian seasoning
- Salt and pepper to taste
To Serve
- Fresh parsley for garnish
Ingredient Notes (Substitutions, Healthy Swaps)
- Seafood swaps (optional): Use all shrimp if lobster or crab are pricey or hard to find. Keep total seafood to about 3 cups combined (1 cup each as written).
- Cheese options: If you prefer a lighter cheese mix, use part-skim ricotta and reduce mozzarella to 1/2 cup; note texture will be slightly less rich.
- Cream swaps (optional): Replace heavy cream with half-and-half for a lighter finish, but the filling will set less firmly.
- Seasoning ideas: Add 1/4 teaspoon red pepper flakes if you want heat, or 1–2 tablespoons chopped fresh basil for fresh herb notes.
- Budget tip: Use canned lump crab or frozen seafood blends to lower cost; thaw and drain well before using.
- Gluten-free: Choose gluten-free jumbo shells and cook per package directions.
Step-by-Step Instructions
Step 1 – Preheat and cook shells
Preheat the oven to 350°F (175°C). Cook the 12 jumbo pasta shells according to package instructions until al dente. Drain and set aside on a tray so they don’t stick together.
Visual cue: Shells should be tender but still hold shape — they’ll finish cooking in the oven.
Step 2 – Make the seafood-ricotta filling
In a mixing bowl, combine 1 cup lobster (cooked and chopped), 1 cup crab (cooked and chopped), 1 cup shrimp (cooked and chopped), 1 cup ricotta cheese, 1/2 cup mozzarella (reserve the other 1/2 cup), 1/4 cup Parmesan (reserve the rest), 1 cup heavy cream, 2 cloves minced garlic, 1 teaspoon lemon zest, 1/2 teaspoon Italian seasoning, salt, and pepper. Mix gently until well combined.
Pro cue: Taste a small spoonful and adjust salt and pepper — seafood often needs a bit more salt to shine.
Step 3 – Stuff the shells
Spoon the seafood mixture into each cooked shell. Place the filled shells seam-side up in a lightly greased baking dish. If you have leftover filling, spoon it around and over the shells to keep everything creamy and moist.
Step 4 – Top and cover
Pour any remaining mixture over the shells. Sprinkle the remaining 1/2 cup mozzarella and remaining 1/4 cup Parmesan evenly over the top. Cover the dish tightly with foil.
Step 5 – Bake then brown
Bake at 350°F for 25 minutes covered. Remove the foil and bake an additional 10–15 minutes until the top turns golden and bubbly.
Pro cue: Watch the last 5 minutes closely; you want a golden top, not burned cheese.
Step 6 – Rest and serve
Let the shells rest for 5 minutes before serving. Garnish with fresh parsley and plate with chosen sides.
Visual cue: Resting helps the filling settle so servings hold shape cleanly.
Pro Tips for Success
- Don’t overcook shells on the stovetop; stop a minute before fully tender to avoid mushy pasta after baking.
- Drain cooked seafood well if using canned or pre-cooked frozen to avoid a watery filling.
- Mince garlic finely so it blends into the cream without leaving chunks.
- Warm the heavy cream slightly before mixing to help it blend smoothly with the ricotta.
- Reserve some shredded mozzarella and Parmesan for a golden top — that color is key for appeal.
- Use a shallow baking dish so shells are in a single layer and heat evenly.
- If baking ahead, keep the dish covered and cold; add 10–15 minutes to bake time if starting from chilled.
- For a crisper top, place briefly under the broiler for 1–2 minutes after baking — watch carefully.
Flavor Variations
- Optional Lemon-Herb Boost: Add 1 tablespoon chopped fresh dill and increase lemon zest to 1.5 teaspoons for a brighter, herb-forward note.
- Optional Spicy Kick: Stir in 1/4–1/2 teaspoon crushed red pepper or a dash of hot sauce to the filling for heat.
- Optional Tomato Base: Spoon 1/2 cup marinara into the baking dish before placing shells for a light tomato-cream contrast.
- Optional Mushroom Add: Sauté 1 cup sliced mushrooms and fold into the filling for earthier flavor.
- Optional White Wine Substitution: (If you have it and want a different note) Add 1 tablespoon of reduced wine to the cream before mixing — note: recipe input avoided alcohol, so keep this optional.
- Optional Spinach Boost: Fold 1 cup chopped cooked spinach (squeezed dry) into the filling for added greens.
Serving Suggestions
- Serve with a simple arugula salad tossed in lemon vinaigrette to cut the richness.
- Pair with garlic bread or a crusty baguette to mop up any creamy sauce.
- Offer roasted asparagus or green beans as a bright vegetable side.
- For a brunch twist, serve smaller stuffed shells as a warm buffet item.
- Plate individual shells on warmed plates and garnish with extra lemon zest for brightness.
- For a special dinner, accompany with a light white wine (optional) and a citrusy sorbet to finish.
Make-Ahead, Storage & Reheating
- Make-ahead: Assemble the shells up to the point of topping with cheese. Cover tightly and refrigerate for up to 24 hours. When ready, add the last cheese and bake; you may need an extra 10 minutes.
- Storage: Store cooled leftovers in an airtight container or covered dish in the refrigerator for 3–4 days.
- Reheating: Reheat in a 350°F oven covered with foil for 15–20 minutes, or until warm throughout. Alternatively, reheat single portions in the microwave in 30–45 second bursts, stirring or checking for even warmth.
- Texture changes: Heavy cream-based fillings can firm up when chilled; gentle reheating restores creaminess. Overheating may separate dairy; heat slowly.
Storage and Freezing Instructions
- Freezing assembled and baked shells: You can freeze baked shells in a freezer-safe container for up to 2 months. Cover tightly with plastic and foil.
- Thawing: Thaw overnight in the refrigerator before reheating. Reheat in the oven at 350°F until warmed through, 25–35 minutes.
- Freezing raw assembled shells: Place the assembled dish (before baking) in the freezer for up to 2 months. Bake from frozen at 350°F for 40–50 minutes, covered; then uncover and bake 15–20 minutes more to brown.
- If you prefer not to freeze: Seafood textures can change slightly after freezing; if texture quality is critical, refrigerate and eat within 3–4 days rather than freezing.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
— | —: | —: | —: | —: | —:
~520 kcal | ~28 g | ~30 g | ~30 g | ~1 g | ~650 mg
Estimates vary by brands and portions.
FAQ About Creamy Seafood Stuffed Shells
Q: My filling seems too thin before baking. How do I fix it?
A: Chill the filling 10–15 minutes to let the ricotta and cream firm, or add a tablespoon more Parmesan to thicken slightly.Q: How do I avoid watery shells after baking?
A: Drain any thawed or canned seafood well, don’t overcook pasta, and reserve a portion of cheese to top rather than mixing all cheese into the filling.Q: Can I use raw seafood in this recipe?
A: The recipe uses cooked seafood. If using raw, cook it first, then cool before mixing to prevent the filling from becoming watery and to ensure food safety.Q: How do I get a golden top without overcooking the filling?
A: Remove the foil for the last 10–15 minutes to brown gently, or use the broiler for 1–2 minutes at the very end while watching closely.Q: Can I make this dairy-free?
A: This recipe relies on ricotta, heavy cream, and cheeses; dairy-free swaps are possible (dairy-free ricotta and cream), but texture and flavor will change.Q: How many shells per person is a serving?
A: With 12 shells total, plan on 3–4 shells per person for a main course depending on appetite and sides.
Notes
- Use fresh parsley as a finishing touch to add color and mild herb flavor.
- Warm plates slightly before serving to keep the shells hot longer at the table.
- If using frozen seafood, thaw completely and pat dry to avoid extra moisture in the filling.
- Save a small bowl of the filling to test seasoning before stuffing all shells.
- For attractive plating, place 3 shells in a row with a drizzle of the melted sauce around them.
Troubleshooting
- Problem: Filling tastes bland. Fix: Add a pinch more salt, a squeeze of lemon, or a teaspoon of grated Parmesan to lift flavors.
- Problem: Shells are mushy. Fix: Cook pasta 1–2 minutes less than package time; it will finish in the oven.
- Problem: Too much liquid in the dish. Fix: Drain seafood and reduce heavy cream by a few tablespoons; bake uncovered briefly to evaporate excess.
- Problem: Cheese browns too fast. Fix: Lower oven rack or cover loosely with foil for the last few minutes.
- Problem: Uneven heating in the center. Fix: Use a shallow baking dish and allow 5–10 minutes rest after baking so heat evens out.
- Problem: Filling separates when reheating. Fix: Reheat gently at a moderate oven temperature covered to keep moisture and prevent dairy from separating.
Final Thoughts
This Creamy Seafood Stuffed Shells recipe blends sweet lobster, crab, and shrimp with creamy ricotta and melted mozzarella for a comforting, elegant meal that’s easy to assemble and bakes to golden perfection. It’s flexible, impressive, and a reliable choice for feeding family or guests with minimal fuss.
Conclusion
For another rich seafood-stuffed shell idea with a béchamel twist, see Creamy Baked Seafood-Stuffed Shells with Béchamel Sauce.
Creamy Seafood Stuffed Shells
Ingredients
For the Pasta and Filling
- 12 pieces jumbo pasta shells
- 1 cup lobster meat, cooked and chopped
- 1 cup crab meat, cooked and chopped
- 1 cup shrimp, cooked and chopped
- 1 cup ricotta cheese
For the Cheese Topping & Binding
- 1 cup mozzarella cheese, shredded Reserve half for topping.
- 1/2 cup Parmesan cheese, grated Reserve for topping.
- 1 cup heavy cream
For Flavor
- 2 cloves garlic, minced
- 1 teaspoon lemon zest
- 1/2 teaspoon Italian seasoning
- Salt and pepper to taste
To Serve
- Fresh parsley for garnish
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
- In a mixing bowl, combine lobster, crab, shrimp, ricotta, 1/2 cup mozzarella, 1/4 cup Parmesan, heavy cream, minced garlic, lemon zest, Italian seasoning, salt, and pepper. Mix gently until well combined.
Stuffing and Baking
- Spoon the seafood mixture into each cooked shell. Place the filled shells seam-side up in a lightly greased baking dish.
- Pour any remaining mixture over the shells. Sprinkle the remaining mozzarella and Parmesan evenly over the top. Cover the dish tightly with foil.
- Bake at 350°F for 25 minutes covered. Remove the foil and bake an additional 10-15 minutes until the top is golden and bubbly.
Serving
- Let the shells rest for 5 minutes before serving. Garnish with fresh parsley.