Seafood Stuffed Shells
Indulge in these cozy and flavorful seafood stuffed shells filled with a rich mix of lobster, crab, shrimp, and creamy cheese, baked to perfection in marinara sauce.
Ingredients
Pasta and Sauce
- 12 large shells 12 large pasta shells Avoid non-jumbo shells.
- 2 cups 2 cups marinara sauce Store-bought or homemade is fine.
Seafood Filling
- 1 cup 1 cup cooked lobster meat, chopped Fresh is preferred.
- 1 cup 1 cup cooked crab meat, chopped Fresh is preferred.
- 1 cup 1 cup cooked shrimp, chopped Fresh is preferred.
- 1 cup 1 cup ricotta cheese For creaminess.
- 1 cup 1 cup mozzarella cheese, shredded Add more on top for extra cheesiness.
- 1/2 cup 1/2 cup grated Parmesan cheese For melty goodness.
- 2 tablespoons 2 tablespoons fresh parsley, chopped For garnish and flavor.
Seasoning
- to taste Salt and pepper Essential for flavor enhancement.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cook the pasta shells according to package instructions until al dente, drain, and set aside.
- In a large bowl, combine the lobster, crab, shrimp, ricotta, half of the mozzarella, half of the Parmesan, salt, pepper, and parsley. Mix well.
Assembly
- Gently stuff each cooked pasta shell with the seafood mixture.
- Place the stuffed shells in a baking dish, side by side.
- Pour the marinara sauce over the stuffed shells and sprinkle with the remaining mozzarella and Parmesan.
Baking
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes until the cheese is golden and bubbly.
- Let the stuffed shells rest for a few minutes before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. You can freeze unbaked shells for up to 2 months. To reheat, cover and bake at 375°F for 15-20 minutes.
Nutrition
Serving: 1gCalories: 500kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 2gSugar: 5g
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