Seafood Stuffed Shells!

Amy Herald


I had this dish at an Italian restaurant, years ago. I loved it so much and raved about it, but when I went back, they had updated the menu, which involved removing my favorite dish! Well, guess that means I have to make it myself! So here it is, my home version!


☆☆☆☆☆ 0 votes

20 Min
30 Min


  • 12-16
    uncooked jumbo pasta shells
  • 1/2 small
    onion, minced
  • 8-12 oz
    lump crabmeat, canned or frozen drained or "fake" and finely chopped
  • 1/2+ lb
    raw shrimp, cleaned, deveined & chopped
  • 1 large
    egg, lightly beaten
  • 1
    (15 oz.) container ricotta cheese
  • 1 bag(s)
    (8 oz.) bag shredded mozzarella cheese, divided in half
  • 1/2 c
    fresh grated parmesan cheese, divided in half
  • 1/4 c
  • 1/4 c
    all-purpose flour
  • 3 c
    half & half or whole milk
  • 1/4 tsp
    salt & pepper to taste
  • 2 tsp
    old bay seasoning

How to Make Seafood Stuffed Shells!


  1. Cook pasta according to package directions.
  2. In a large bowl, combine crab, chopped shrimp, egg, 1/2 of the mozzarella cheese, 1/2 of the parmesan and all of the ricotta cheese. Stir together until thoroughly combined.
  3. Preheat oven to 350°. Drain and rinse pasta with cold water.
  4. Spray a 13x9-in. glass baking dish with butter flavored cooking spray.
  5. Stuff each shell generously with the seafood mixture and place in baking dish.
  6. Melt butter over medium heat in pan. Add onions and saute until soft. Whisk in flour. Gradually whisk in milk or half & half. Simmer just until thickened. Add salt & pepper to taste.
  7. Pour Sauce over stuffed shells. Sprinkle each shell with remaining mozzarella and parmesan cheese. Next sprinkle generously with Old Bay seasoning. Bake, uncovered, 30 minutes.
  8. Plate and serve!

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