Seafood Stuffed Shells

There’s something comfortingly indulgent about big pasta shells piled high with a creamy, seafood-filled center and finished with a golden, crisp topping. Whether you’re feeding family, entertaining friends, or simply craving a decadent weeknight dinner, these Seafood Stuffed Shells check every box: rich, savory, and full of texture. The filling combines tender shrimp and imitation crab with ricotta, Parmesan, and bright seasonings. A velvety Alfredo-cream sauce bakes the shells to bubbling perfection, while a buttery breadcrumb-parmesan crust adds the final irresistible touch.

This recipe is adapted to be accessible, reliable, and straightforward. Read through the tips and step-by-step instructions below, gather the ingredients, and you’ll have an elegant, satisfying seafood pasta bake in about an hour. The proportions and order of steps follow a tested flow so you can focus on enjoying the process and the results.

Why you’ll love these Seafood Stuffed Shells

• Big pasta shells are the perfect vessel for a lush, creamy seafood filling.
• The filling cooks quickly—no long simmering—and stays tender.
• A simple Alfredo and cream sauce keeps the bake rich without overpowering the seafood.
• Breadcrumb and Parmesan topping gives a crunchy, buttery contrast to the smooth interior.
• Make ahead: assemble and refrigerate, then bake when guests arrive.

Ingredients

Follow this list exactly when you shop. Ingredient names and amounts are used later in the directions as the source of truth for each step.

• 12 ounces jumbo pasta shells
• 1 pound small cooked shrimp, peeled and deveined, thawed if frozen
• 1 pound imitation crab, diced or shredded
• 1 (15-ounce) container ricotta cheese
• 1 large egg
• 1 teaspoon old bay seasoning
• 1 teaspoon Italian seasoning
• ½ teaspoon Dijon mustard
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 (15-ounce) jar alfredo sauce
• 1 cup heavy cream
• ½ cup grated parmesan cheese
• 2 teaspoons Italian seasoning
• Salt and pepper to taste
• ½ cup Italian bread crumbs
• ½ cup grated parmesan cheese
• 2 tablespoons melted butter
• 1 teaspoon old bay seasoning

Make-ahead and serving tips

• Boil shells until just al dente, then rinse with cool water to stop cooking and make stuffing easier.
• If you assemble ahead, cover the baking dish tightly and keep refrigerated for up to 24 hours. Add a few extra minutes to the bake time if chilled.
• Leftovers keep well for 2–3 days in the fridge. Reheat covered in a 350°F oven until warmed through.
• Serve with a simple green salad and a squeeze of lemon to cut through the richness.

Step-by-step instructions

The following steps rewrite and clarify the original directions into a clear, reliable sequence while keeping all ingredient amounts unchanged. Read through once, then follow along as you cook.

1. Preheat and prepare pans: Preheat your oven to 375°F. Lightly grease a 9×13-inch baking dish or a similar-sized ovenproof dish.
2. Cook the shells: Bring a large pot of salted water to a rolling boil. Add 12 ounces jumbo pasta shells and cook according to package directions until they are al dente—tender but still slightly firm in the center. Drain the shells and rinse briefly under cold water to stop the cooking and prevent sticking. Set shells aside, open-side up, on a baking sheet or platter for filling.
3. Prepare seafood: If your shrimp were frozen, ensure they are fully thawed, then pat both the 1 pound small cooked shrimp and the 1 pound imitation crab dry with paper towels. Dice or shred the imitation crab if not already prepared. Coarsely chop the shrimp into bite-sized pieces if they are larger than small size.
4. Make the filling: In a large mixing bowl combine the following: 1 (15-ounce) container ricotta cheese, 1 large egg, 1 teaspoon old bay seasoning, 1 teaspoon Italian seasoning, ½ teaspoon Dijon mustard, ½ teaspoon salt, and ½ teaspoon pepper. Mix until smooth and evenly seasoned. Fold in the chopped shrimp and the diced or shredded imitation crab until the seafood is distributed evenly through the ricotta mixture.
5. Fill the shells: Spoon the ricotta-seafood mixture into the cooked shells, filling each shell generously. Arrange the filled shells in the prepared baking dish in a single layer, open-side up. Depending on shell size and how full you fill them, they should fit snugly in the dish.
6. Prepare the creamy sauce: In a medium bowl or large measuring cup whisk together 1 (15-ounce) jar alfredo sauce and 1 cup heavy cream until smooth. Stir in ½ cup grated parmesan cheese and 2 teaspoons Italian seasoning. Taste the sauce and add salt and pepper to taste; keep in mind that Parmesan adds saltiness, so season lightly and adjust if needed.
7. Pour the sauce: Evenly pour the Alfredo-cream sauce over the filled shells, ensuring sauce gets between shells and covers the filling to keep it moist during baking.
8. Make the breadcrumb topping: In a small bowl combine ½ cup Italian bread crumbs, ½ cup grated parmesan cheese, 2 tablespoons melted butter, and 1 teaspoon old bay seasoning. Mix until the crumbs are evenly coated with butter and the ingredients are combined. Sprinkle the breadcrumb mixture evenly over the sauced shells to create a crunchy topping.
9. Bake: Place the baking dish on a center oven rack and bake at 375°F for 20–25 minutes, or until the sauce is bubbling around the edges and the breadcrumb topping is golden brown. If you prefer a deeper golden top, broil on low for 1–2 minutes—watch carefully to avoid burning.
10. Rest and serve: Remove the dish from the oven and let it rest for 5 minutes before serving. This short rest helps the sauce set slightly and makes the shells easier to plate. Serve the Seafood Stuffed Shells warm with optional lemon wedges, chopped fresh parsley, or an extra sprinkle of grated Parmesan.

Notes on ingredients and small swaps

• If you prefer a stronger cheese flavor, increase the grated parmesan in the sauce by up to 2 tablespoons.
• For a lighter topping, swap half of the breadcrumbs for panko for extra crunch.
• If you’d like a brighter finish, stir 1 teaspoon lemon zest into the filling before stuffing the shells.
• To make the dish milder for picky eaters, reduce the Old Bay in the filling to ½ teaspoon and keep the 1 teaspoon in the topping.

Common troubleshooting

• Filling too runny: If your ricotta mixture seems loose, chill it 10–15 minutes before stuffing to help it firm up slightly.
• Shells fall apart: Don’t overcook the pasta—al dente shells are sturdier and easier to fill. Rinse in cold water to halt cooking immediately after draining.
• Top browns too quickly: Tent the dish loosely with foil and continue baking until heated through, removing the foil for the last 5 minutes to crisp the topping.

Nutrition and portioning

This recipe serves about 6 people when paired with a side salad and a vegetable. Portion sizes will vary depending on appetite and side dishes, but plan for 3–4 stuffed shells per serving. The dish is rich and satisfying, thanks to the cream, cheese, and seafood, so a little goes a long way.

Final thoughts

Seafood Stuffed Shells are one of those recipes that feel special without being fussy. The combination of tender shrimp and crab with ricotta and Parmesan creates a complex, comforting flavor profile that’s balanced by the creamy Alfredo sauce and crunchy breadcrumb topping. Whether you’re making this for a weeknight family dinner or a weekend gathering, it’s a recipe that presents beautifully and satisfies deeply.

Gather the ingredients, follow the step-by-step instructions, and enjoy a bountiful, home-cooked pasta dish that delivers on texture, flavor, and comfort.