Creamy Seafood Stuffed Shells (Printable)

Luxurious pasta shells stuffed with lobster, crab, and three cheeses in a rich Parmesan cream sauce.

# What You’ll Use:

→ Seafood Filling

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→ Pasta & Sauce

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→ For Baking

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# How-To:

01 - In a large skillet over medium heat, melt ½ tablespoon butter. Add garlic and sauté 1 minute until fragrant. Stir in lobster and crab meat, 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 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 20 minutes. Remove foil and bake 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 incredibly luxurious without requiring any fancy techniques
  • Everything can be prepared ahead of time and baked when you are ready to eat
  • The creamy cheese sauce ties all the flavors together into something downright comforting
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  • Overcooking the seafood makes it tough and rubbery, so heat it just enough to warm through
  • Stuff the shells generously but do not overfill or they might burst during baking
  • The foil prevents the top from burning while the inside heats through completely
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  • Grating your own Parmesan makes a huge difference in how smoothly the sauce melts
  • Use a piping bag or zip top bag with the corner cut off to fill shells quickly and neatly
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