There’s something so comforting about a creamy, cheesy pasta dish, and these seafood stuffed shells take it to the next level.
Filled with a rich mixture of lobster, crab, and cream cheese, then baked in a luscious Parmesan sauce, this dish is indulgent yet elegant enough for a special occasion.
Why You’ll Love This Recipe
The filling is packed with tender lobster and crab for a luxurious flavor.
Cream cheese and mozzarella make it extra creamy and cheesy.
The Parmesan sauce ties everything together with a smooth, savory finish.
It looks impressive but is surprisingly easy to assemble.
What You’ll Need (Ingredient Highlights)
Lobster meat: Sweet and tender, it elevates the flavor of the filling.
Crab meat: Lends a delicate, slightly sweet taste to balance the lobster.
Cream cheese: Makes the filling rich and creamy.
Mozzarella & Parmesan: Provide melty, gooey cheese goodness.
Heavy cream: Essential for the silky Parmesan sauce.
Jumbo pasta shells: Perfect for holding the seafood mixture.
Pro Tips Before You Start
Cook pasta just until al dente so it doesn’t get mushy while baking.
Let shells cool slightly before filling—they’ll be easier to handle.
Season the filling well, since seafood and cream cheese can be mild.
For extra depth, add a splash of white wine to the sauce while cooking.
How to Make Creamy Seafood Stuffed Shells
Step 1 – Cook the seafood
Melt butter in a skillet.
Add garlic, lobster, and crab, and sauté briefly until just cooked. Set aside.
Step 2 – Make the filling
Mix the cooked seafood with cream cheese, half the mozzarella, salt, and pepper until smooth and combined.
Step 3 – Cook the pasta shells
Boil jumbo shells according to package directions.
Drain and cool slightly.
Step 4 – Prepare the sauce
In the same skillet, melt butter, add flour, and whisk for 1 minute.
Slowly add heavy cream, stirring until thickened.
Mix in Parmesan and the remaining mozzarella until creamy.
Step 5 – Assemble the dish
Preheat oven to 375°F (190°C).
Spread a thin layer of sauce on the bottom of a baking dish.
Stuff each shell with the seafood mixture and arrange in the dish.
Cover with the rest of the sauce.
Step 6 – Bake
Cover with foil and bake for 20 minutes.
Remove foil and bake 10 more minutes until golden and bubbly.
Step 7 – Serve
Let cool slightly. Garnish with fresh herbs or extra Parmesan. Serve warm.
What to Serve Them With
Pair with garlic bread or focaccia to soak up the sauce.
A crisp green salad balances the richness.
Roasted asparagus or green beans make an elegant side.
Variations / Substitutions
Swap lobster for shrimp or scallops for a different twist.
Use ricotta cheese instead of cream cheese for a lighter filling.
Try Gruyère or Fontina in place of mozzarella for a richer flavor.
Storage & Leftovers
Store leftovers in the refrigerator for up to 3 days.
Reheat in the oven at 350°F until warmed through.
Freeze before baking for up to 2 months; thaw overnight before cooking.
FAQs
Can I make this dish ahead of time?
Yes, assemble it up to a day in advance, cover, and refrigerate. Bake when ready.
Do I need fresh seafood, or can I use frozen?
Frozen seafood works well—just thaw and drain thoroughly.
Can I use regular pasta instead of shells?
You can layer the filling and sauce with lasagna noodles for a seafood lasagna.
How do I prevent the sauce from getting grainy?
Add the cheese gradually and stir constantly over low heat.
What’s the best baking dish for this recipe?
A deep 9×13-inch dish works best to hold all the shells and sauce.
Can I make it spicier?
Yes, add a pinch of red pepper flakes to the sauce for gentle heat.
Final Thoughts
Creamy seafood stuffed shells are rich, comforting, and crowd-pleasing.
They combine the elegance of lobster and crab with the coziness of cheesy baked pasta.
This is a recipe you’ll want to make for family gatherings, date nights, or anytime you crave something indulgent.