Delicious Creamy Seafood Stuffed Shells Casserole is the kind of comforting, special-occasion meal that feels both cozy and impressive at the same time. In this recipe, jumbo pasta shells are filled with a rich, cheesy seafood mixture, baked in a creamy sauce, and finished until bubbly and lightly golden. It is perfect for family dinners, holidays, or anytime you want a restaurant-style dish made right at home.
Why You’ll Love This Creamy Seafood Stuffed Shells Casserole
There are so many reasons this dish quickly becomes a favorite once you try it. First, it brings together tender seafood and creamy cheese in every bite, creating a balanced flavor that feels indulgent without being overwhelming. Second, it is a baked casserole, which means it can be prepped ahead and finished in the oven when you are ready to eat.
This recipe is also flexible. You can adjust the seafood mix based on what is available or affordable, and the sauce can be made richer or lighter depending on your preference. Best of all, this creamy seafood stuffed shells casserole looks beautiful on the table, making it ideal for sharing with guests while still being simple enough for a relaxed family meal.
Ingredients for Creamy Seafood Stuffed Shells Casserole
Pasta Shells
- 20 to 24 jumbo pasta shells
- Water and salt for boiling
Seafood Filling
- 8 ounces raw shrimp, peeled, deveined, and finely chopped
- 6 ounces scallops, finely chopped
- 6 ounces lump crab meat, picked over for shells
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup whole milk ricotta cheese
- 4 ounces cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1 half cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- 1 teaspoon Italian seasoning
- 1 quarter teaspoon salt
- 1 quarter teaspoon black pepper
Creamy Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 and a half cups whole milk
- 1 half cup heavy cream
- 1 quarter teaspoon garlic powder
- 1 quarter teaspoon onion powder
- Salt and pepper to taste
Topping
- 1 cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- Chopped parsley for garnish, optional
Ingredient Notes and Substitutions
If you do not have scallops, you can replace them with extra shrimp or crab. Imitation crab can also be used to keep the recipe more budget-friendly. For a lighter version, you may substitute part of the whole milk with low-fat milk, though the sauce will be slightly less rich.
If you prefer a dairy swap, lactose-free milk and cream alternatives work well here. There is no alcohol in this recipe, making it family-friendly as written. If you want extra flavor without alcohol, a small squeeze of lemon juice in the sauce adds brightness that pairs nicely with seafood.
Step-by-Step Instructions
Step 1: Cook the Pasta Shells
Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package directions until just al dente. They should be tender but still firm enough to hold the filling. Drain the shells and rinse briefly with cool water to stop the cooking. Set them aside on a tray so they do not stick together.
Step 2: Prepare the Seafood
Heat the olive oil in a skillet over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Add the chopped shrimp and scallops, cooking for 2 to 3 minutes until just opaque. Remove from heat and let cool slightly. Gently fold in the crab meat, being careful not to break it apart too much.
Step 3: Make the Filling
In a large bowl, combine ricotta cheese, cream cheese, mozzarella, and Parmesan. Stir until smooth. Add the cooked seafood mixture, parsley, Italian seasoning, salt, and pepper. Mix gently until everything is evenly combined. Taste and adjust seasoning if needed.
Step 4: Prepare the Creamy Sauce
In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute to remove the raw flour taste. Slowly pour in the milk while whisking constantly to avoid lumps. Add the heavy cream, garlic powder, onion powder, salt, and pepper. Continue to cook, stirring, until the sauce thickens enough to coat the back of a spoon. Remove from heat.
Step 5: Assemble the Casserole
Preheat your oven to 375 degrees F. Spread about one cup of the creamy sauce evenly across the bottom of a 9 by 13 inch baking dish. Fill each pasta shell with a generous spoonful of the seafood mixture and place it open-side up in the dish. Continue until all shells are filled.
Pour the remaining sauce evenly over the stuffed shells. Sprinkle mozzarella and Parmesan cheese over the top.
Step 6: Bake
Cover the baking dish loosely with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 to 15 minutes, or until the cheese is melted and lightly golden and the casserole is heated through.
Step 7: Rest and Serve
Remove the casserole from the oven and let it rest for 5 minutes. Garnish with chopped parsley if desired, then serve warm.
Pro Tips for Success
- Slightly undercook the pasta shells so they do not become mushy after baking.
- Chop the seafood finely so it distributes evenly through the filling.
- Use room-temperature cream cheese for easier mixing.
- Do not overcook the seafood before baking, as it will continue cooking in the oven.
- Let the casserole rest briefly before serving to help it set and hold its shape.
Flavor Variations
- Spinach Seafood Shells: Add one cup of finely chopped cooked spinach to the filling for extra color and nutrients.
- Tomato Cream Sauce: Stir one half cup of tomato sauce into the creamy sauce for a light tomato flavor.
- Garlic Lovers Version: Add an extra clove of garlic to both the filling and sauce.
- Cheesy Upgrade: Mix in a small amount of shredded provolone or fontina cheese for deeper flavor.
- Herb Twist: Add fresh basil or dill to complement the seafood.
Serving Suggestions
This creamy seafood stuffed shells casserole pairs beautifully with simple sides. A crisp green salad with a light vinaigrette helps balance the richness. Garlic bread or a warm dinner roll is perfect for soaking up extra sauce. For vegetables, consider steamed broccoli, green beans, or roasted asparagus.
Storage and Freezing Instructions
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the oven or microwave until warmed through.
To freeze, assemble the casserole but do not bake it. Cover tightly with plastic wrap and foil, then freeze for up to two months. When ready to bake, thaw overnight in the refrigerator and bake as directed, adding a few extra minutes if needed.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 520 |
| Protein | 32 g |
| Carbohydrates | 38 g |
| Fat | 26 g |
| Fiber | 2 g |
| Sodium | 780 mg |
Values are approximate and will vary based on ingredients used.
FAQ About Creamy Seafood Stuffed Shells Casserole
Can I make creamy seafood stuffed shells casserole ahead of time?
Yes, this recipe is ideal for making ahead. You can assemble the entire casserole, cover it, and refrigerate it for up to 24 hours before baking. This makes it perfect for busy days or entertaining.
What seafood works best in stuffed shells?
Shrimp, scallops, and crab are a classic combination because they cook quickly and have mild flavors. You can also use lobster or a seafood blend, as long as it is chopped finely.
Can I use a jarred sauce instead of homemade?
You can, but the homemade creamy sauce gives the best flavor and texture. If you use jarred sauce, choose a mild Alfredo-style sauce and thin it slightly with milk so it spreads easily.
Is this recipe kid-friendly?
Yes, this casserole is mild, creamy, and comforting, making it appealing to many kids. If needed, you can reduce garlic or seasoning for sensitive tastes.
How do I prevent watery filling?
Make sure seafood is well-drained and not overcooked before mixing with the cheese. Excess moisture can thin the filling during baking.
Creamy Seafood Stuffed Shells Casserole
Equipment
- large pot
- skillet
- mixing bowls
- saucepan
- 9×13-inch baking dish
Ingredients
- 20-24 jumbo pasta shells
- water and salt for boiling
- 8 oz raw shrimp, peeled, deveined, and finely chopped
- 6 oz scallops, finely chopped
- 6 oz lump crab meat, picked over for shells
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 cup whole milk ricotta cheese
- 4 oz cream cheese, softened
- 1 cup shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 1 tbsp chopped fresh parsley
- 1 tsp Italian seasoning
- 0.25 tsp salt
- 0.25 tsp black pepper
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1.5 cups whole milk
- 0.5 cup heavy cream
- 0.25 tsp garlic powder
- 0.25 tsp onion powder
- salt and pepper to taste
- 1 cup shredded mozzarella cheese for topping
- 2 tbsp grated Parmesan cheese for topping
Instructions
- Bring a large pot of salted water to a boil and cook the jumbo shells until just al dente. Drain and rinse briefly with cool water, then set aside.
- Heat olive oil in a skillet, sauté garlic briefly, then cook shrimp and scallops until just opaque. Remove from heat and gently fold in crab meat.
- Mix ricotta, cream cheese, mozzarella, and Parmesan until smooth. Gently stir in seafood, parsley, Italian seasoning, salt, and pepper.
- Melt butter, whisk in flour, then slowly add milk and cream. Season and cook until thickened, then remove from heat.
- Preheat oven to 375°F. Spread sauce in a baking dish, fill shells with seafood mixture, arrange them in the dish, and cover with remaining sauce and cheese.
- Cover loosely with foil and bake for 25 minutes. Uncover and bake 10–15 minutes more until bubbly and lightly golden.
- Let the casserole rest for 5 minutes, garnish with parsley if desired, and serve warm.
Notes
Nutrition
Final Thoughts
Delicious Creamy Seafood Stuffed Shells Casserole is a wonderful recipe to keep in your rotation when you want something comforting yet impressive. With its rich filling, creamy sauce, and baked cheesy top, it delivers big flavor without complicated steps. Whether served for a family dinner or a special gathering, this dish is sure to earn compliments and requests for seconds.
