Creamy Seafood Stuffed Shells
Indulge in these Creamy Seafood Stuffed Shells filled with lobster, crab, and shrimp in a rich ricotta and heavy cream filling, topped with melted mozzarella and Parmesan.
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.
Notes
Don't overcook shells. Use fresh parsley for garnish. Warm plates can help keep the shells hot longer.