Name: Seafood Stuffed Shells Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 8 oz lobster meat; 8 oz lump crab meat; 3 garlic cloves, minced; 1 tablespoon all-purpose flour; Salt & black pepper, to taste; 1 cup shredded mozzarella cheese, divided; 1 ½ tablespoons butter, divided; 8 oz cream cheese, softened; ½ cup heavy whipping cream; ¾ cup grated Parmesan Reggiano; 20–24 jumbo pasta shells; Aluminum foil; Optional: Extra Parmesan, fresh parsley or herbs for garnish

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If you love seafood and creamy pasta bakes, this Seafood Stuffed Shells recipe is about to become your new favorite. It’s rich, comforting, and surprisingly easy to make — packed with luscious lobster, sweet crab, and a cheesy sauce that ties everything together beautifully. Whether you’re hosting a dinner party, planning a special date night at home, or just want to treat yourself to something indulgent, this dish delivers restaurant-quality flavor with simple ingredients.

Seafood Stuffed Shells Recipe

Why You’ll Love This Recipe

Elegant but easy: Don’t let the fancy ingredients fool you — the process is straightforward, and most of the work can be done in advance.
Super creamy: Cream cheese, heavy cream, mozzarella, and Parmesan come together to create an ultra-rich filling and sauce.
Seafood lover’s dream: Lobster and crab bring a touch of luxury without requiring advanced cooking skills.
Perfect for gatherings: These stuffed shells can be made ahead and baked just before serving, making them a great option for holidays or dinner guests.

Ingredients

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)
1 ½ tablespoons butter (divided)
8 oz cream cheese
½ cup heavy whipping cream
¾ cup grated Parmesan Reggiano

For Baking

Jumbo pasta shells (about 20–24 shells)
Aluminum foil

Instructions

1. Cook 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). Toss in the lobster and crab meat, cook for 2–3 minutes, then remove from heat and set aside.

2. Prepare the Filling

In a large mixing bowl, combine the cooked seafood with the cream cheese, ½ cup of shredded mozzarella, salt, and pepper. Stir until smooth and well mixed.

3. Boil the Pasta Shells

Cook jumbo shells according to package instructions until just al dente. Drain and let them cool slightly so they’re easier to handle when stuffing.

4. Make the Cheese Sauce

In the same skillet, melt the remaining 1 tablespoon of butter over medium heat. Add the flour and whisk for 1 minute. Slowly pour in the heavy cream while whisking continuously. Add the grated Parmesan and remaining ½ cup of mozzarella. Stir until the sauce becomes smooth and creamy.

5. Assemble the Dish

Preheat your oven to 375°F (190°C). Lightly grease a baking dish and spread a thin layer of the cheese sauce on the bottom. Stuff each shell with the seafood mixture and place them in the dish. Pour the remaining cheese sauce evenly over the top.

6. Bake

Cover the baking dish with foil and bake for 20 minutes. Then remove the foil and bake for another 10 minutes, or until the top is golden and bubbly.

7. Serve

Let the dish rest for 5–10 minutes before serving. Garnish with extra Parmesan, chopped parsley, or a squeeze of lemon for brightness.

Variations & Add-Ons

Add shrimp: Toss in some cooked chopped shrimp to bulk up the seafood filling.
Spicy kick: Add a pinch of red pepper flakes to the sauce for a gentle heat.
Herbaceous twist: Mix chopped fresh basil or tarragon into the filling for extra flavor.
Tomato cream version: Add a spoonful of tomato paste or a splash of marinara to the cream sauce for a rosé variation.

Storage & Reheating

To store:
Keep leftovers in an airtight container in the refrigerator for up to 3 days.

To freeze:
You can freeze the assembled (unbaked) shells for up to 2 months. Just thaw overnight in the fridge and bake as directed.

To reheat:
Cover with foil and warm in a 350°F oven for about 15–20 minutes, or microwave individual portions on medium heat until heated through.

FAQ

Can I use imitation crab or canned seafood?

Yes, you can substitute with imitation crab or canned crab/lobster in a pinch, though the flavor and texture will be slightly different.

What type of lobster meat works best?

Cooked claw or tail meat (or a mix) works well. Frozen, pre-cooked lobster is also a convenient option.

Can I make this ahead?

Absolutely! Assemble everything a day in advance and refrigerate until ready to bake.

Conclusion

These creamy seafood stuffed shells are the perfect mix of indulgent and comforting. With just a few quality ingredients and some simple steps, you’ll have a dish that feels gourmet without the fuss. Whether it’s for a holiday, date night, or just because you’re craving something special, this recipe brings the flavor — and then some.

So go ahead: pour a glass of white wine, plate up those shells, and enjoy every cheesy, seafood-filled bite.