👉SeafoodStuffedShells

Seafood Stuffed Shells

These Seafood Stuffed Shells are an indulgent and savory dish that combines tender jumbo pasta shells with a rich seafood filling of crab meat, shrimp, and creamy cheeses. Smothered in marinara sauce and baked until bubbly, this dish is perfect for a special occasion, family dinner, or any seafood lover. With a balance of flavors and textures, these stuffed shells will be a crowd-pleaser at your table.

Preparation Time: 20 minutes

Cooking Time: 40 minutes

Total Time: 1 hour

Ingredients:

• 1 pound jumbo pasta shells
• 1 pound crab meat
• 1 pound cooked shrimp, chopped
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped green onions
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 2 cups marinara sauce

Instructions:

1. Preheat Oven:
   Preheat your oven to 375°F (190°C).
2. Cook Pasta Shells:
   Cook the jumbo pasta shells according to the package instructions. Drain and set them aside to cool slightly.
3. Prepare Seafood Filling:
   In a large bowl, combine the crab meat, chopped shrimp, ricotta cheese, shredded mozzarella, grated Parmesan, chopped parsley, green onions, minced garlic, salt, and pepper. Mix everything together until the seafood and cheese are evenly distributed.
4. Stuff the Shells:
   Carefully stuff each pasta shell with the seafood mixture, making sure to pack it in lightly but thoroughly. Arrange the stuffed shells in a greased baking dish.
5. Add Sauce:
   Pour the marinara sauce evenly over the stuffed shells, making sure they are well covered.
6. Bake Covered:
   Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
7. Finish Baking:
   After 25 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
8. Serve:
   Once baked, remove from the oven and let the dish sit for a few minutes before serving. Garnish with additional parsley or grated Parmesan if desired.

Storage and Reheating Tips:

• Storage:
  Once cooled, store any leftover seafood stuffed shells in an airtight container in the refrigerator for up to 3 days.
• Freezing:
  You can freeze the assembled, uncooked stuffed shells. Wrap the baking dish tightly with plastic wrap and aluminum foil, then freeze for up to 2 months. When ready to bake, no need to thaw — simply bake covered at 375°F for 45-50 minutes, then uncover for the final 10 minutes.
• Reheating:
  Reheat the leftovers in the oven at 350°F (175°C) for about 15 minutes until heated through. Alternatively, you can microwave individual servings for 2-3 minutes, or until hot.

Variations:

• Cheese Variations:
  Experiment with different cheeses like fontina, Gruyère, or provolone for a unique twist on the filling.
• Add Vegetables:
  Add spinach, artichoke hearts, or sautéed mushrooms to the seafood mixture for added texture and flavor.
• Spicy Kick:
  Add red pepper flakes or some diced fresh chili peppers to the filling for a spicy kick.
• Lobster Version:
  For an extra-luxurious version, swap the crab meat for lobster meat or add a mix of both.
• Herb Variations:
  If you’re not a fan of parsley, you can try fresh basil, thyme, or oregano to complement the seafood flavor.

Serving Tips:

• Serve with Garlic Bread:
  A side of warm garlic bread is the perfect accompaniment to these seafood stuffed shells.
• Fresh Salad:
  Serve alongside a fresh green salad with a light vinaigrette to balance the richness of the stuffed shells.
• Wine Pairing:
  Pair with a crisp, dry white wine such as Sauvignon Blanc or Pinot Grigio to complement the seafood and marinara sauce.
• Garnishing:
  Top the finished dish with freshly grated Parmesan cheese and extra chopped parsley for color and added flavor.

Frequently Asked Questions (FAQ):

1. Can I use fresh shrimp instead of cooked shrimp?
   • Yes, you can use fresh shrimp. Just cook them before chopping and adding to the filling.
2. Can I use frozen crab meat?
   • Absolutely! Just thaw and drain any excess water before using.
3. Can I make this dish ahead of time?
   • Yes, you can assemble the stuffed shells and refrigerate them for up to 24 hours before baking.
4. Can I freeze these stuffed shells?
   • Yes, you can freeze them before or after baking. Wrap tightly in plastic wrap and foil, then freeze for up to 2 months.
5. Can I use a different type of pasta?
   • You could try using manicotti shells or even cannelloni for a different presentation, but the cooking time may vary.
6. What type of cheese can I substitute for ricotta?
   • Cottage cheese can be used as a substitute for ricotta, or you can try mascarpone for a creamier texture.
7. Can I use a store-bought marinara sauce?
   • Yes, store-bought marinara sauce is perfectly fine. Just make sure to choose a high-quality sauce for the best flavor.
8. Can I add spinach to the filling?
   • Yes, spinach can be added to the filling. Just sauté it beforehand to remove excess moisture.
9. How do I prevent the shells from breaking?
   • Be gentle when stuffing the shells, and make sure the pasta is al dente (firm) so they hold their shape.
10. Can I use crab meat imitation?
    • Yes, imitation crab meat can be used as a more affordable alternative.
11. How do I make sure the seafood stays tender?
    • Avoid overcooking the seafood before adding it to the shells. It will cook more in the oven, so keep it slightly undercooked when preparing the filling.
12. Can I use a different seafood?
    • Yes, feel free to experiment with scallops, lobster, or other seafood in place of shrimp and crab.
13. Can I make this recipe gluten-free?
    • Yes, simply use gluten-free pasta shells and ensure your marinara sauce is gluten-free.
14. Can I add bacon to the seafood filling?
    • Yes, crumbled bacon would add a smoky flavor and crunch to the filling.
15. Can I use homemade marinara sauce?
    • Yes, homemade marinara sauce will add a personal touch and make the dish even more flavorful.
16. How do I prevent the shells from sticking to the pan?
    • Grease the baking dish with cooking spray or a little olive oil before adding the stuffed shells.
17. Can I double the recipe?
    • Yes, you can double the recipe to serve more people, but make sure to use a larger baking dish.
18. Can I serve this dish cold?
    • While these stuffed shells are best served hot, they can be eaten cold as part of a seafood salad.
19. How can I make this dish spicier?
    • Add red pepper flakes to the marinara sauce or mix some diced jalapeños into the seafood filling.
20. Can I add more cheese to the filling?
    • Absolutely! Feel free to add extra mozzarella or Parmesan for a cheesier stuffing.

20 Best Tips to Make Seafood Stuffed Shells:

1. Use fresh seafood for the best flavor, but frozen seafood is also perfectly fine if thawed properly.
2. Ensure the pasta shells are cooked al dente to avoid them falling apart when stuffing.
3. Be sure to grease your baking dish to prevent sticking.
4. Use a high-quality marinara sauce to elevate the dish.
5. Add a pinch of red pepper flakes to the filling for extra flavor.
6. Mix the seafood and cheeses together thoroughly for a well-distributed filling.
7. Sauté the garlic before adding it to the mixture to enhance its flavor.
8. Bake the dish covered initially to keep the moisture in, then uncover to allow the cheese to brown.
9. For a crispy topping, sprinkle extra grated Parmesan on top before baking.
10. Serve with a fresh green salad to balance the richness of the dish.
11. Let the stuffed shells rest for a few minutes before serving to allow the flavors to set.
12. Freeze the stuffed shells for future meals or to prepare ahead for a busy week.
13. Add extra herbs like basil or thyme for a burst of freshness.
14. Use a spoon to carefully stuff the shells to avoid tearing.
15. Don’t overstuff the shells; you want to avoid making them too heavy and causing them to break.
16. Make sure the seafood is chopped into small pieces for easier stuffing and a more even texture.
17. If you want a creamy texture, mix a bit of heavy cream into the marinara sauce before pouring over the shells.
18. Try mixing ricotta with mascarpone cheese for a rich, creamy filling.
19. Don’t overbake the dish; keep an eye on it to prevent the pasta from getting too hard.
20. Garnish with freshly chopped parsley for a pop of color and added freshness.

With these tips, variations, and FAQs, your Seafood Stuffed Shells will be a hit every time you make them. Enjoy!