Description
Deliciously creamy seafood stuffed jumbo pasta shells filled with a blend of shrimp, crabmeat, and three cheeses, baked in a rich homemade cream sauce until bubbly and golden. Perfect for a comforting and impressive dinner that serves six.
Ingredients
Scale
Seafood and Cheese Filling
- 20 jumbo pasta shells (about 6 oz), cooked and drained
- 1 package (8 oz) cream cheese, softened
- 1 cup (4 oz) shredded part-skim mozzarella cheese
- ½ cup shredded Parmesan cheese
- 1 cup cooked small shrimp, chopped
- 1 cup lump crabmeat or imitation crab, chopped
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 1 tablespoon chopped parsley (optional)
Cream Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 ½ cups milk (preferably whole)
- ½ cup heavy cream
- ½ cup shredded mozzarella or Parmesan cheese
- Salt and black pepper, to taste
- Pinch of ground nutmeg (optional)
Topping and Garnish
- ½ cup shredded mozzarella cheese
- Extra parsley or paprika, for garnish
Instructions
- Cook Pasta Shells: Cook the jumbo pasta shells al dente according to the package directions. Drain them well, rinse with cold water to stop cooking, and set aside to cool.
- Prepare Seafood Filling: In a large mixing bowl, combine the softened cream cheese, shredded mozzarella, Parmesan cheese, lemon juice, garlic powder, onion powder, salt, and pepper. Mix well until smooth and creamy. Fold in the chopped cooked shrimp and crabmeat gently to distribute evenly.
- Make Cream Sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute to form a roux. Gradually whisk in the milk and heavy cream, stirring constantly to prevent lumps. Bring the mixture to a gentle simmer and cook until thickened, about 5-7 minutes. Stir in shredded mozzarella or Parmesan cheese, salt, black pepper, and a pinch of ground nutmeg if using. Remove from heat once the sauce is smooth and creamy.
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
- Assemble and Bake: Spread a thin layer of the cream sauce on the bottom of the prepared baking dish. Stuff each cooked pasta shell generously with the seafood cheese filling and place them in the baking dish. Pour the remaining cream sauce evenly over the stuffed shells and sprinkle the remaining ½ cup shredded mozzarella cheese on top. Cover with foil.
- Bake Covered: Bake in the preheated oven for 25 minutes covered with foil to allow the flavors to meld and the filling to heat through.
- Bake Uncovered: Remove the foil and continue baking for an additional 10-15 minutes until the top is golden brown and the sauce is bubbling.
- Garnish and Serve: Once baked, let the dish rest a few minutes. Garnish with chopped parsley or a sprinkle of paprika for color and serve hot for a rich, creamy seafood pasta experience.
Notes
- Be sure not to overcook the pasta shells initially as they will continue cooking in the oven.
- You can substitute lump crabmeat with imitation crab for a more budget-friendly option.
- The cream sauce can be made ahead and reheated gently before assembling.
- For a lighter version, use part-skim cheese and reduce the cream slightly.
- Adding a pinch of nutmeg enhances the cream sauce’s depth but is optional.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.
