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Preheat the oven to 375°F (190°C) Recipe

Preheat the oven to 375°F (190°C) Recipe
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★★★★★

4.8 from 25 reviews

Creamy Seafood Stuffed Shells are a decadent and comforting dish featuring jumbo pasta shells filled with a luxurious blend of lobster and lump crab meat combined with cream cheese and mozzarella. Smothered in a rich, creamy Parmesan cheese sauce and baked to golden perfection, this recipe offers a perfect balance of flavors and textures ideal for special occasions or indulgent family meals.

Ingredients

Scale

Seafood Filling:

  • 8 oz lobster meat
  • 8 oz lump crab meat
  • 3 garlic cloves, minced
  • 1 tablespoon all-purpose flour
  • Salt and pepper, to taste
  • 1 cup shredded mozzarella cheese (divided into 2 portions of ½ cup each)
  • 1½ tablespoons butter (divided)
  • 8 oz cream cheese
  • ½ cup heavy whipping cream
  • ¾ cup Parmesan Reggiano cheese, grated

For Baking:

  • Aluminum foil

Instructions

  1. Prepare the Seafood: In a large skillet over medium heat, melt ½ tablespoon of butter. Add the minced garlic and sauté until fragrant, about 1 minute. Add the lobster and crab meat, cooking for 2-3 minutes to warm through. Remove from heat and set aside.
  2. Make the Filling: In a large bowl, combine the cooked seafood with the cream cheese, ½ cup shredded mozzarella, and season with salt and pepper. Mix thoroughly until fully combined and creamy.
  3. Cook the Jumbo Shells: Boil the jumbo pasta shells according to the package instructions until al dente. Drain and let them cool slightly to handle easily for stuffing.
  4. Prepare the Sauce: In the same skillet, melt the remaining 1 tablespoon of butter over medium heat. Stir in the flour and cook for about 1 minute, stirring constantly to form a roux. Gradually whisk in the heavy cream, then add the grated Parmesan cheese and remaining ½ cup mozzarella. Continue stirring until the sauce is smooth, creamy, and slightly thickened.
  5. Assemble the Dish: Preheat the oven to 375°F (190°C). Lightly spread a thin layer of the cheese sauce on the bottom of a baking dish. Carefully stuff each cooled pasta shell with the seafood mixture and arrange them side by side in the dish. Pour the remaining cheese sauce evenly over the stuffed shells.
  6. Bake: Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes or until the top is bubbly and golden brown.
  7. Serve: Let the dish cool slightly before serving. Optionally garnish with extra grated Parmesan cheese or fresh herbs like parsley or basil. Serve warm and enjoy!

Notes

  • Add chopped shrimp to the filling for extra seafood flavor.
  • For a spicy twist, add red pepper flakes or a drizzle of hot sauce.
  • Incorporate fresh herbs such as parsley, basil, or thyme for brightness.
  • Substitute mozzarella with Gruyère, fontina, or white cheddar for a different cheese profile.
  • Make gluten-free by using gluten-free pasta shells and cornstarch instead of flour.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheat covered in the oven at 350°F (175°C) for 15 minutes or microwave individual portions for 1-2 minutes.
  • Freeze unbaked assembled shells tightly covered for up to 2 months; bake from frozen for 45 minutes at 375°F (190°C).

Nutrition

Keywords: seafood stuffed shells, lobster stuffed shells, crab stuffed shells, creamy seafood pasta, baked stuffed shells, Italian seafood recipe, crab and lobster pasta

Find it online: https://cheflenacooks.com/preheat-the-oven-to-375f-190c-recipe/