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Seafood Stuffed Shells

Delicious jumbo pasta shells stuffed with a creamy shrimp and imitation crab filling baked in a rich Alfredo sauce.
Prep Time10 minutes
Cook Time25 minutes
Total Time45 minutes
Servings: 6 servings

Ingredients

  • 12 ounces jumbo pasta shells
  • 1 pound small cooked shrimp peeled and deveined, thawed if frozen
  • 1 pound imitation crab diced or shredded
  • 15 ounces ricotta cheese 1 container
  • 1 large egg
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 15 ounces Alfredo sauce 1 jar
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 teaspoons Italian seasoning
  • salt and pepper to taste for sauce
  • 1/2 cup Italian bread crumbs
  • 1/2 cup grated Parmesan cheese for crumb topping
  • 2 tablespoons melted butter
  • 1 teaspoon Old Bay seasoning for crumb topping

Instructions

  • Preheat the oven to 350°F and spray a 9x13-inch baking dish with cooking spray.
  • Cook the jumbo pasta shells in a large pot of salted boiling water according to package directions until al dente; drain and set aside to cool slightly.
  • In a large bowl, combine the ricotta, egg, 1 teaspoon Old Bay, 1 teaspoon Italian seasoning, Dijon mustard, 1/2 teaspoon salt, and 1/2 teaspoon pepper; mix until smooth.
  • Fold the cooked shrimp and imitation crab into the ricotta mixture until evenly distributed.
  • In a separate bowl, whisk together the Alfredo sauce, heavy cream, 1/2 cup grated Parmesan, 2 teaspoons Italian seasoning, and salt and pepper to taste.
  • Pour about 1/2 cup of the sauce into the bottom of the prepared baking dish and spread evenly.
  • Stuff each cooled shell with about 2 tablespoons of the seafood-ricotta filling and place the shells open-side up in the sauce-lined dish in a single layer.
  • Pour the remaining sauce over the stuffed shells, coating them evenly.
  • In a small bowl, mix the bread crumbs, 1/2 cup grated Parmesan, melted butter, and 1 teaspoon Old Bay until combined; sprinkle this crumb mixture over the shells.
  • Bake for 20–25 minutes, until the filling is heated through and the topping is golden brown.
  • Remove from the oven and let rest for a few minutes before serving.

Equipment

  • 9x13 inch Baking Dish
  • Large Pot
  • Large Mixing Bowl
  • Small Bowl
  • Measuring Cups and Spoons
  • Colander
  • Spoon or Spatula

Notes

  • Use thawed shrimp if frozen.
  • Do not overcook shells or they will tear when stuffing.
  • Adjust salt and pepper to taste in the sauce.
  • Allow the dish to rest a few minutes before serving.