Creamy Seafood Stuffed Shells Recipe: The Ultimate Comfort Food Bake

By Jason Griffith

Introduction

If you’re looking for a dish that screams decadence and comfort without demanding hours in the kitchen, you’ve found it. These Creamy Seafood Stuffed Shells are a rich, cheesy, and utterly satisfying baked pasta dish that elevates any dinner table—whether it’s a cozy Tuesday night or a special occasion.

We take jumbo pasta shells and stuff them full of a luxurious filling of tender shrimp, delicate lump crab meat, and a creamy blend of ricotta, cream cheese, and mozzarella. Seasoned with classic Old Bay for that perfect seafood kick, they’re nestled in a layer of velvety Alfredo sauce, covered in more cheese, and baked until bubbly and golden. This isn’t your grandma’s baked ziti; this is pure, baked-pasta perfection. It’s a dish I make when I want that “wow” factor with minimal fuss, and it disappears every single time. If you love a hearty, cheesy baked pasta, but want to elevate the flavor profile, get ready.

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Why I Love This Recipe

I’ve always been a fan of baked pasta—there’s just something about a bubbling, cheesy dish emerging from the oven that feels like a hug. But sometimes, a classic meat sauce feels a little too heavy. That’s where the seafood stuffing comes in.

This recipe is a masterpiece of balance. The sweetness of the shrimp and crab cuts through the richness of the cheese and Alfredo, while the Old Bay seasoning adds a subtle warmth and complexity that ties it all together. Plus, it’s a fantastic make-ahead meal. You can stuff the shells the day before and bake them when you’re ready, which makes hosting a breeze. It’s also incredibly versatile. While I use shrimp and crab here, you can easily substitute or add other seafood (more on that in a moment!). For an equally cozy but different baked dinner, you might also like my recipe for Chicken Enchiladas!

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Ingredients

• 20 jumbo pasta shells, cooked al dente
• 1 tbsp olive oil
• ½ lb shrimp, peeled, deveined, and chopped
• ½ lb lump crab meat
• 2 cloves garlic, minced
• 1 cup ricotta cheese
• ½ cup cream cheese, softened
• ½ cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• 1 egg, beaten
• 1 tbsp fresh parsley, chopped
• 1 tsp Old Bay seasoning
• ½ tsp salt
• ¼ tsp black pepper
• 1½ cups Alfredo sauce (store-bought or homemade)
• ½ cup shredded mozzarella (for topping)
• ¼ cup grated Parmesan (for topping)

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Swaps and Notes

• Shrimp/Crab: Feel free to swap in or add chopped scallops, or even some cooked lobster meat for an extra luxurious touch. If you’re watching your budget, you can use imitation crab meat or increase the amount of shrimp to a full pound and omit the crab.
• Cheese: Whole milk ricotta works best for a creamier texture, but part-skim is fine. If you don’t have cream cheese, a little extra ricotta and maybe a tablespoon of sour cream can help with the binding and tang.
• Sauce: While Alfredo is classic here, you can absolutely use a good quality marinara sauce if you prefer a tomato-based dish. If you go this route, I recommend checking out my Classic Spaghetti Recipe with Homemade Saucefor inspiration!
• Seasoning: If you don’t have Old Bay, a pinch of smoked paprika, garlic powder, and onion powder will work in a pinch.

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Steps for the Recipe

1. Prep the Pasta and Oven

Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with olive oil or cooking spray. Cook the jumbo shells according to package directions until they are al dente (slightly firm). Drain them and set them aside.

2. Sauté the Seafood

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the chopped shrimp and cook for about 2 minutes, or until they turn pink. Remove the shrimp and garlic from the pan and set them aside to cool slightly.

3. Make the Filling

In a large bowl, combine the ricotta cheese, softened cream cheese, the first amount of mozzarella and Parmesan, the beaten egg, chopped parsley, Old Bay seasoning, salt, and black pepper. Mix until everything is well combined and creamy.

4. Fold in the Seafood

Gently fold the cooked shrimp/garlic mixture and the lump crab meat into the cheese mixture. You want to mix just until everything is distributed to avoid breaking up the delicate crab.

5. Stuff and Arrange

Take each cooked pasta shell and carefully fill it with a generous scoop of the seafood and cheese mixture. Arrange the stuffed shells snugly in the prepared baking dish.

6. Sauce and Top

Pour the Alfredo sauce evenly over the filled shells. Sprinkle the remaining mozzarella and Parmesan cheese over the top.

7. Bake to Perfection

Cover the baking dish tightly with aluminum foil and bake for 20 minutes. This allows the filling to heat through thoroughly. Uncover and bake for an additional 10 minutes, or until the sauce is bubbly and the cheese topping is melted and golden brown.

8. Garnish and Serve

Garnish with a little extra fresh parsley, if desired, and serve warm!

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Tips for Success

• Don’t Overcook the Shells: Cook the pasta just to al dente. They will finish cooking in the oven, and undercooked shells hold their shape better for stuffing.
• Cool the Shrimp: Make sure your cooked shrimp has cooled slightly before adding it to the cheese mixture. If it’s too hot, it could start to melt the cheese or cook the egg.
• Use Softened Cream Cheese: This is non-negotiable! Softened cream cheese blends smoothly and gives the filling its incredibly rich, creamy texture.
• Seasoning is Key: Taste your cheese filling before adding the raw egg. Adjust the salt, pepper, or Old Bay seasoning to your liking.

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Serving Suggestions and Pairings

This dish is rich, so it pairs beautifully with fresh, lighter sides:

• Vegetable Side: A simple, crisp Caesar salad or a light green salad with a bright lemon vinaigrette is the perfect counterpoint.
• Bread: Don’t forget the garlic bread or crusty French bread to soak up every last drop of that creamy Alfredo sauce.
• Wine Pairing: A crisp, unoaked white wine is ideal. Think Pinot Grigio or a dry Sauvignon Blanc.

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Nutritional Information Per Serving (Estimate)

• Servings: 8
• Calories: ~450 kcal
• Protein: ~30g
• Fat: ~25g
• Carbohydrates: ~25g
• Note: This is an estimate and will vary based on the specific brands of cheese and Alfredo sauce used.

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Storage and Leftover Tips

• Refrigeration: Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: For best results, reheat individual portions in the microwave or, for a whole dish, cover with foil and bake at 350°F until warmed through. You may want to add a splash of milk or extra Alfredo sauce before reheating to restore moisture.
• Freezing (Unbaked): Assemble the entire dish (steps 1-6) but do not bake it. Cover the dish tightly with plastic wrap, then foil, and freeze for up to 3 months. When ready to bake, thaw overnight in the refrigerator, then bake as directed (you may need an extra 10 minutes covered).

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More Recipes You Will Love

If you loved the comfort and flavor of these Seafood Stuffed Shells, you might also want to try these other reader favorites:

• For another easy comfort food bake: These Chicken Enchiladas are My Go-To for Cozy Crowd-Pleasing Dinners
• If you’re craving more soul-satisfying dishes: This Cajun Chicken Sausage Gumbo is My Favorite Bowl of Southern Comfort
• For an amazing crowd-pleasing appetizer: Easy Cheesy Chicken Sliders with Marinara Garlic Butter
• And for a creamy, no-bake finish: This No-Bake Oreo Cream Pie is My Favorite Quick Dessert Hack

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Final Thoughts

This Seafood Stuffed Shells recipe has become a staple in my house for good reason. It’s elegant enough for guests but simple enough for a weeknight. The combination of rich cream, savory seafood, and that hint of Old Bay is simply magical. Give it a try—you won’t regret it.

I’d love to hear how this recipe turned out for you! Drop a comment below and let me know if you tried any interesting seafood swaps!