Seafood Stuffed Shells

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Seafood Stuffed Shells is a comforting meal that's sure to impress! Jumbo pasta shells are generously filled with a creamy, savory filling and coated in a rich Alfredo-based sauce.

Prep Time10

Cook Time25

assembly10

Total Time45

Course: Dinner, Main Course

Cuisine: American, Italian American

Keyword: seafood pasta, seafood stuffed shells, seafood stuffed shells recipe, stuffed shells

Servings: people

Author: Alyssa Rivers

Ingredients

Filling

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) contianer ricotta cheese
1 large egg
1 teaspoon old bay seasoning
1 teaspoon Italian seasoning
½ teaspoon Dijon mustard
½ teaspoon salt
½ teaspoon pepper

Sauce

1 (15-ounce) jar alfredo sauce
1 cup heavy cream
½ cup grated parmesan cheese
2 teaspoons Italian seasoning
Salt and pepper to taste

Crumb Topping

½ cup Italian bread crumbs
½ cup grated parmesan cheese
2 tablespoons melted butter
1 teaspoon old bay seasoning

Instructions

Preheat oven to 350 degrees Fahrenheit and spray a 9x13-inch baking dish with cooking spray. Cook the 12 ounces jumbo pasta shells according to the package directions until they are al dente. Drain and set aside.
Make the filling. In a large bowl, mix the 1 (15-ounce) contianer 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. Fold the 1 pound small cooked shrimp, and 1 pound imitation crab, into the filling mixture.
Make the sauce, in a separate bowl, whisk together the 1 (15-ounce) jar alfredo sauce, 1 cup heavy cream, ½ cup grated parmesan cheese, 2 teaspoons Italian seasoning, and Salt and pepper to taste. Pour about ½ cup of the sauce into the bottom of the baking dish.
Fill the shells, take one shell in hand, and stuff it with about 2 tablespoons of the filling mixture.
Place the stuffed shells open-side up in the sauce-lined baking dish. Until the filling has been used and the dish has been filled. Pour the rest of the sauce over the stuffed shells.
In a small bowl, whisk together the ½ cup Italian bread crumbs, ½ cup grated parmesan cheese, 2 tablespoons melted butter, and 1 teaspoon old bay seasoning.
Sprinkle the crumb topping over the sauce-covered shells and bake for 20-25 minutes, until the shells are heated through and the topping is browned.
Remove the dish from the oven and let it rest for a few minutes before serving.

Nutrition

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