Seafood Stuffed Shells: The Ultimate Guide to Making Delicious Seafood Stuffed Shells

Seafood Stuffed Shells: Prepare to embark on a culinary adventure that will transport your taste buds straight to the sun-kissed shores of Italy! Imagine plump, pasta shells overflowing with a decadent mixture of succulent seafood, creamy ricotta, and fragrant herbs, all baked to golden perfection in a rich, flavorful sauce. This isn’t just a meal; it’s an experience.

While the exact origins of stuffed shells are debated, they are undoubtedly a beloved staple of Italian-American cuisine, evolving from traditional pasta dishes brought over by immigrants. The beauty of seafood stuffed shells lies in their versatility. You can customize the seafood filling to your liking, using anything from shrimp and crab to scallops and lobster. Each bite is a symphony of textures and flavors, the tender pasta contrasting beautifully with the creamy, savory filling.

People adore this dish for its comforting warmth, its impressive presentation, and, most importantly, its incredible taste. It’s perfect for a special occasion, a cozy family dinner, or even a make-ahead meal that will impress your guests. Plus, it’s surprisingly easy to make! So, gather your ingredients, put on your favorite Italian music, and let’s create a masterpiece together. I promise, this recipe will become a new family favorite!

Ingredients:

• 1 (12 ounce) package jumbo pasta shells
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
• 1 pound cooked shrimp, peeled, deveined, and chopped
• 1 pound cooked crabmeat, picked over for shells
• 1/2 pound cooked scallops, chopped
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• 1 (15 ounce) container ricotta cheese
• 1/2 cup grated Parmesan cheese, plus more for topping
• 1/4 cup grated Pecorino Romano cheese
• 1 large egg, lightly beaten
• 2 cups marinara sauce, store-bought or homemade
• 1/2 cup shredded mozzarella cheese

Preparing the Seafood Filling:

1. First, let’s get that amazing seafood filling ready! Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and cook until softened and translucent, about 5-7 minutes. Don’t rush this step; we want the onion to be nice and sweet.
2. Next, add the minced garlic to the skillet and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
3. Now, pour in the dry white wine. This will deglaze the pan and add a wonderful depth of flavor to the seafood. Let the wine simmer for about 2-3 minutes, allowing the alcohol to evaporate. You should be able to smell the wine, but it shouldn’t be overpowering.
4. Add the chopped shrimp, crabmeat, and scallops to the skillet. Gently toss everything together to combine it with the onion, garlic, and wine mixture. Cook for about 3-5 minutes, or until the seafood is heated through. Since the seafood is already cooked, we’re just warming it up and letting the flavors meld.
5. Stir in the chopped fresh parsley, basil, dried oregano, and red pepper flakes (if using). Season with salt and freshly ground black pepper to taste. Remember to taste as you go and adjust the seasonings as needed. I like a generous pinch of salt and pepper to really bring out the flavors of the seafood.
6. Remove the skillet from the heat and let the seafood mixture cool slightly. This will make it easier to handle when we’re stuffing the shells.

Preparing the Cheese Mixture:

1. While the seafood mixture is cooling, let’s prepare the cheese mixture. In a large bowl, combine the ricotta cheese, grated Parmesan cheese, and grated Pecorino Romano cheese.
2. Add the lightly beaten egg to the cheese mixture. The egg will help bind everything together and give the filling a nice, creamy texture.
3. Season the cheese mixture with a pinch of salt and freshly ground black pepper. Again, taste as you go and adjust the seasonings to your liking.
4. Once the seafood mixture has cooled slightly, add it to the cheese mixture. Gently fold everything together until well combined. Be careful not to overmix, as this can make the filling tough.

Cooking the Pasta Shells:

1. While the filling is coming together, preheat your oven to 375°F (190°C).
2. Bring a large pot of salted water to a boil. The water should be generously salted, as this will help season the pasta.
3. Add the jumbo pasta shells to the boiling water and cook according to the package directions, but cook them al dente. This means that the shells should be slightly firm to the bite. We don’t want them to be too soft, as they will continue to cook in the oven. Usually, cooking for about 8-10 minutes is perfect.
4. Drain the pasta shells and rinse them with cold water to stop the cooking process. This will also prevent them from sticking together.
5. Gently pat the pasta shells dry with paper towels. This will help the filling adhere to the shells.

Assembling and Baking the Stuffed Shells:

1. Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish. This will prevent the pasta shells from sticking to the bottom of the dish and add a layer of flavor.
2. Now, it’s time to stuff the pasta shells! Using a spoon or a piping bag, carefully fill each pasta shell with the seafood and cheese mixture. Be generous with the filling; we want each shell to be packed with flavor.
3. Arrange the stuffed shells in the baking dish, seam-side up. Place them close together, but not too crowded.
4. Pour the remaining marinara sauce over the stuffed shells, making sure to cover them evenly.
5. Sprinkle the shredded mozzarella cheese and grated Parmesan cheese over the top of the stuffed shells. This will create a beautiful, golden-brown crust.
6. Cover the baking dish with aluminum foil and bake for 20 minutes. This will help the shells cook evenly and prevent the cheese from burning.
7. Remove the aluminum foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the stuffed shells are heated through. The top should be nicely browned.
8. Let the stuffed shells cool for a few minutes before serving. This will allow the filling to set slightly and prevent you from burning your mouth.

Serving Suggestions:

These Seafood Stuffed Shells are delicious on their own, but they also pair well with a variety of side dishes. Here are a few suggestions:

• A simple green salad with a light vinaigrette
• Garlic bread or crusty Italian bread
• Steamed asparagus or broccoli
• Roasted vegetables, such as zucchini, bell peppers, and onions

You can also garnish the stuffed shells with fresh parsley or basil before serving. A sprinkle of red pepper flakes will add a touch of heat.

Tips and Variations:

• Seafood Variations: Feel free to use other types of seafood in the filling, such as lobster, mussels, or clams. Just make sure that the seafood is cooked before adding it to the filling.
• Cheese Variations: You can substitute other types of cheese for the ricotta, Parmesan, and Pecorino Romano. Try using mozzarella, provolone, or fontina.
• Vegetarian Option: To make a vegetarian version of this dish, simply omit the seafood and add more vegetables to the filling, such as spinach, mushrooms, or zucchini.
• Make-Ahead Option: You can assemble the stuffed shells ahead of time and store them in the refrigerator for up to 24 hours. Just be sure to cover them tightly with plastic wrap. When you’re ready to bake them, simply add a few minutes to the baking time.
• Freezing Option: You can also freeze the stuffed shells for up to 3 months. To freeze them, assemble them in a freezer-safe baking dish and cover them tightly with plastic wrap and aluminum foil. When you’re ready to bake them, thaw them in the refrigerator overnight and then bake as directed.
• Spice it up: Add a pinch of cayenne pepper to the ricotta mixture for a little kick.
• Fresh Herbs are Key: Don’t skimp on the fresh parsley and basil. They really make a difference in the flavor of the dish.
• Don’t Overcook the Pasta: Al dente is the way to go! Overcooked pasta will become mushy in the oven.

Enjoy your delicious Seafood Stuffed Shells! I hope you love this recipe as much as I do. It’s perfect for a special occasion or a cozy weeknight dinner.

Conclusion:

And there you have it! These Seafood Stuffed Shells are truly a dish that deserves a spot in your regular rotation. From the creamy, decadent filling bursting with fresh seafood flavors to the satisfyingly large pasta shells, every bite is a little piece of culinary heaven. I genuinely believe this recipe is a must-try because it offers a restaurant-quality experience right in the comfort of your own home, without requiring hours of slaving away in the kitchen. It’s impressive enough for a special occasion, yet simple enough to whip up on a weeknight. What more could you ask for?

But the best part? This recipe is incredibly versatile! While I’ve outlined my favorite combination of shrimp, crab, and scallops, feel free to experiment with your own seafood preferences. Lobster would be an absolutely luxurious addition, or you could swap out the scallops for some flaky white fish like cod or halibut. Don’t be afraid to get creative with the cheese too! A sprinkle of Parmesan on top before baking adds a salty, nutty note, or you could incorporate some Gruyere into the ricotta mixture for an extra layer of richness.

Serving Suggestions: These Seafood Stuffed Shells are fantastic on their own, but they also pair beautifully with a variety of side dishes. A simple green salad with a light vinaigrette provides a refreshing contrast to the richness of the shells. Steamed asparagus or roasted broccoli are also excellent choices. For a more substantial meal, consider serving them alongside some crusty bread for soaking up all that delicious sauce. And of course, a crisp white wine like Sauvignon Blanc or Pinot Grigio is the perfect accompaniment.

Variations to Explore: Looking to lighten things up? Try using part-skim ricotta cheese and reducing the amount of butter in the sauce. You could also add some chopped vegetables like spinach or zucchini to the filling for an extra boost of nutrients. For a spicier kick, add a pinch of red pepper flakes to the sauce or a dash of hot sauce to the filling. If you’re short on time, you can even assemble the shells ahead of time and bake them just before serving. Simply cover them tightly with plastic wrap and refrigerate for up to 24 hours.

I’m so excited for you to try this recipe and experience the magic of these Seafood Stuffed Shells for yourself. I poured my heart into creating a dish that is both delicious and approachable, and I truly believe you’ll love it.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to create a culinary masterpiece! And most importantly, don’t forget to share your experience with me! I’d love to hear about your variations, your serving suggestions, and any tips or tricks you discover along the way. Tag me in your photos on social media, or leave a comment below. I can’t wait to see your creations! Happy cooking, and I hope you enjoy every single bite of these incredible Seafood Stuffed Shells! I’m confident this will become a family favorite.

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