Best 13 Seafood Stuffed Shells Recipes

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Seafood stuffed shells is a classic Italian-American dish that is enjoyed by people of all ages. It is a delicious and versatile dish that can be made with a variety of different seafood, cheeses, and vegetables. The shells are typically made with a mixture of ricotta cheese, Parmesan cheese, eggs, and bread crumbs. The seafood is then added to the mixture, along with any other desired ingredients, and the shells are baked until golden brown and bubbly. Seafood stuffed shells can be served as an appetizer or a main course, and they can be paired with a variety of different side dishes.

Here are our top 13 tried and tested recipes!

CREAMY SEAFOOD-STUFFED SHELLS



Creamy Seafood-Stuffed Shells image

Inspired by my love of lasagna, pasta shells and seafood, I created this recipe that's easy to make but special enough to serve company. I serve it with garlic bread and a salad. -Katie P. Sloan, Charlotte, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 8 servings.

Number Of Ingredients 15

24 uncooked jumbo pasta shells
1 tablespoon finely chopped green pepper
1 tablespoon chopped red onion
1 teaspoon plus 1/4 cup butter, divided
2 cans (6 ounces each) lump crabmeat, drained
1 package (5 ounces) frozen cooked salad shrimp, thawed
1 large egg, lightly beaten
1/2 cup shredded part-skim mozzarella cheese
1/4 cup mayonnaise
2 tablespoons plus 4 cups 2% milk, divided
1-1/2 teaspoons seafood seasoning, divided
1/4 teaspoon pepper
1/4 cup all-purpose flour
1/4 teaspoon coarsely ground pepper
1-1/2 cups grated Parmesan cheese

Steps:

  • Cook pasta according to package directions. , Meanwhile, in a small skillet, saute green pepper and onion in 1 teaspoon butter until tender; set aside., In a large bowl, combine crab, shrimp, egg, mozzarella cheese, mayonnaise, 2 tablespoons milk, 1 teaspoon seafood seasoning, pepper and green pepper mixture., Preheat oven to 350°. Drain and rinse pasta; stuff each shell with 1 rounded tablespoon of seafood mixture. Place in a greased 13x9-in. baking dish. , In a small saucepan, melt remaining butter over medium heat. Whisk in flour and coarsely ground pepper; gradually whisk in remaining milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in Parmesan cheese., Pour over stuffed shells. Sprinkle with remaining seafood seasoning. Bake, uncovered, 30-35 minutes or until bubbly.

Nutrition Facts : Calories 448 calories, Fat 23g fat (11g saturated fat), Cholesterol 148mg cholesterol, Sodium 710mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 1g fiber), Protein 29g protein.

SEAFOOD & CREAM CHEESE STUFFED SHELLS



Seafood & Cream Cheese Stuffed Shells image

"This excellent appetizer is a favorite with my guests! Cool, pretty and easy to do, it has a lovely seafood flavor. The green onions add a nice crunch." - Suzy Horvath, Gladstone, Oregon

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield about 3 dozen.

Number Of Ingredients 11

1 package (12 ounces) jumbo pasta shells
2 packages (8 ounces each) cream cheese, softened
1/3 cup mayonnaise
2 teaspoons sugar
1-1/2 teaspoons lemon juice
1/8 teaspoon salt
1/8 teaspoon coarsely ground pepper
1/8 teaspoon cayenne pepper
3 cans (6 ounces each) lump crabmeat, drained
1/2 pound frozen cooked salad shrimp, thawed
12 green onions, finely chopped

Steps:

  • Cook pasta according to package directions; drain and rinse in cold water. Cool to room temperature., In a large bowl, combine the cream cheese, mayonnaise, sugar, lemon juice, salt, pepper and cayenne. Gently stir in the crab, shrimp and onions. Stuff shells, about 2 tablespoons in each. Cover and refrigerate for at least 1 hour.

Nutrition Facts : Calories 116 calories, Fat 6g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 119mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 0 fiber), Protein 7g protein.

SEAFOOD-STUFFED PASTA SHELLS



Seafood-Stuffed Pasta Shells image

Add Italian taste to your family's dinner. Enjoy pasta shells stuffed with crabmeat and shrimps that are ready in about an hour.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 6

Number Of Ingredients 10

18 uncooked jumbo pasta shells
1 tablespoon margarine or butter
1 medium onion, chopped (1/2 cup)
1/2 cup chopped bell pepper
1/2 pound asparagus, cut into 1-inch pieces (1 1/2 cups)
1 1/2 cups frozen cooked large salad shrimp, thawed
2 cans (6 ounces each) crabmeat, drained (1 3/4 cups)
1 jar (17 ounces) Alfredo pasta sauce
2 tablespoons chopped fresh or 1/2 teaspoon dried basil leaves
1/4 cup shredded Parmesan cheese

Steps:

  • Heat oven to 350°. Spray rectangular baking dish, 13x9x2 inches, with cooking spray. Cook and drain pasta shells as directed on package.
  • While shells are cooking, melt margarine in 12-inch nonstick skillet over medium-high heat. Cook onion and bell pepper in margarine 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in asparagus. Cover and cook 3 to 5 minutes, stirring occasionally, until asparagus is crisp-tender; remove from heat. Stir in shrimp, crabmeat, 1/2 cup of the pasta sauce and half of the basil.
  • Spread about 1/4 cup of the remaining sauce over bottom of baking dish. Fill each cooked pasta shell with about 2 tablespoons of the seafood mixture. Arrange in dish. Spoon remaining sauce over shells. Sprinkle each filled shell with Parmesan cheese and remaining basil. Bake uncovered 25 to 30 minutes or until bubbly.

Nutrition Facts : Calories 505, Carbohydrate 31 g, Cholesterol 190 mg, Fat 4, Fiber 2 g, Protein 28 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 660 mg

CRAB AND SEAFOOD STUFFED SHELLS



Crab and Seafood Stuffed Shells image

These shells stuffed with a creamy seafood mixture will delight your guests.

Provided by JIMBRADEN1970

Categories     Appetizers and Snacks     Seafood     Shrimp

Time 35m

Yield 6

Number Of Ingredients 7

1 (12 ounce) box jumbo pasta shells
1 (6 ounce) can crabmeat, drained
1 (6.5 ounce) can small shrimp, drained
3 teaspoons minced celery
1 tablespoon minced onion
1 cup creamy salad dressing (such as Miracle Whip®)
1 cup shredded Swiss cheese

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the pasta shells, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 13 minutes. well in a colander set in the sink, then rinse with cold water until the pasta is cold. Drain thoroughly.
  • While the pasta is cooking, stir the crabmeat, shrimp, celery, onion, and creamy salad dressing in a mixing bowl. Stir in the shredded Swiss cheese.
  • Stuff each shell with some of the seafood mixture, and place into a serving dish. Keep refrigerated until ready to serve.

Nutrition Facts : Calories 450.3 calories, Carbohydrate 48.5 g, Cholesterol 91.7 mg, Fat 17.3 g, Fiber 1.8 g, Protein 22.8 g, SaturatedFat 4.8 g, Sodium 501.5 mg, Sugar 7.1 g

GOOD EVERY DANG TIME SEAFOOD STUFFED SHELLS



Good Every Dang Time Seafood Stuffed Shells image

Giant pasta shells stuffed with a seafood cheese mixture. Alfredo sauce is poured over all and baked to perfection! Reheats nicely. We like it served with sourdough French bread (#111856)Inexpensive enough to have on our regular menu but nice enough to serve at special occassions. Enjoy!

Provided by Lisa Gay

Categories     Pasta Shells

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 23

1 cup grated mozzarella cheese
1 cup ricotta cheese
2 eggs, beaten
1/4 teaspoon garlic powder
1/2 teaspoon salt
1 cup crabmeat, pieces, diced small (can use imitation if desired)
1 cup diced shrimp (I use frozen salad size so there are no tails and they are sweeter)
1/2 cup shredded asiago cheese
1/2 cup shredded parmesan cheese
1 cup heavy cream
1/2 cup milk
2 tablespoons butter (do not substitute)
2 -3 garlic cloves (or to taste)
1/2 teaspoon salt
1/2 cup grated parmesan cheese
1/2 cup grated asiago cheese
1/2 lemon, juice of
1 teaspoon grated lemon rind
1/2 cup water
1 tablespoon cornstarch
16 -20 large pasta shells
1 teaspoon salt
boiling water

Steps:

  • Boil giant pasta shells in salted water until they are pliable but not quite completely cooked. While they are cooking, you can make your sauce.
  • Melt butter in skillet.
  • Add garlic and saute for 3 minute being careful not to burn it.
  • Add the cream, milk, salt, lemon zest and bring to a boil. Turn heat to low. Wait 2-3 minutes and add cheeses.
  • When cheese has melted, add the lemon juice. Stir over med. heat for 2-3 minutes.
  • Make a slurry of water and cornstarch, mixing it well. Add to the sauce and cont. to cook until it thickens nicely. Be sure to keep an eye on it, and to stir it, because it will thicken quickly. Don't overcook it or you will have a paste. It stays nice and creamy even when baked.
  • Drain your pasta shells and run under cold water until you can handle them. Stuff with the cheese and seafood mixture.
  • Pour the sauce over all and bake 30 minute in a 350 degree oven.

SEAFOOD-STUFFED SHELLS



Seafood-Stuffed Shells image

These stuffed shells are really good, and we have them often. Even if you don't like fish, you'll love this dish.

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 10 servings.

Number Of Ingredients 11

30 uncooked jumbo pasta shells
1/2 pound bay scallops
2 teaspoons butter
2 large eggs
2 cups cream-style cottage cheese
1 carton (15 ounces) ricotta cheese
1/2 teaspoon ground nutmeg
1/4 teaspoon pepper
1 can (6 ounces) lump crabmeat, drained
3/4 pound cooked small shrimp, peeled and deveined
1 jar (15 ounces) Alfredo sauce

Steps:

  • Cook pasta shells according to package directions. , Meanwhile, in a small skillet over medium heat, cook scallops in butter 1-2 minutes or until opaque. Transfer to a large bowl., Preheat oven to 350°. Place one egg and half the cottage cheese, ricotta, nutmeg and pepper in a blender; cover and process until smooth. Add to scallops. Repeat with remaining egg, cottage cheese, ricotta, nutmeg and pepper. Add to scallops. Stir in crab and shrimp., Drain shells and rinse in cold water. Stuff with seafood mixture. Place in a greased 13x9-in. baking dish. Top with Alfredo sauce. , Cover and bake 30-35 minutes or until bubbly.

Nutrition Facts :

SEAFOOD SALAD STUFFED SHELLS



Seafood Salad Stuffed Shells image

I love these! They are not what people are expecting of a stuffed shell so everyone talks about them when Iput out the finger food.

Provided by Sorrie_Lue

Categories     Pasta Shells

Time 30m

Yield 15-20 shells

Number Of Ingredients 4

1 lb seafood salad (from the deli counter)
1 lb jumbo pasta shells
1/2 green pepper
1/2 red pepper

Steps:

  • Boil shells in plenty of water until just done. Allow them to cool completely and discard any broken ones.
  • Chop peppers and add to the seafood salad. Break up any large pieces of seafood.
  • Fill each shell with salad mixture.
  • Sprinkle with Old Bay Seasoning as a garnish if you wish.

CREAM CHEESE AND SEAFOOD STUFFED SHELLS



Cream Cheese and Seafood Stuffed Shells image

I found this recipe on another website looking for seafood recipes. I think it sounds wonderful and I can't wait to try it. I love seafood so just about any way to fix it is a-ok with me!!

Provided by Redneck Epicurean

Categories     Pasta Shells

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 11

36 large pasta shells, cooked and cooled to room temperature
16 ounces softened cream cheese
1/3 cup mayonnaise
1 tablespoon sugar
1 teaspoon lemon juice
1 pinch cayenne pepper
salt
fresh ground black pepper
1 lb picked over lump crabmeat
6 ounces cooked baby shrimp
2 bunches minced scallions

Steps:

  • Beat together the cream cheese, mayonnaise, sugar, lemon juice, cayenne, salt, and pepper until smooth.
  • Fold in the crab meat, shrimp, and scallions until evenly combined.
  • Stuff the shells with the mixture and place on a serving dish. Cover tightly and refrigerate for at least an hour and up to 12 hours before serving.

Nutrition Facts : Calories 453.4, Fat 32.1, SaturatedFat 17.5, Cholesterol 199.2, Sodium 675, Carbohydrate 12.4, Fiber 1.6, Sugar 4.5, Protein 29.7

CREAMY SEAFOOD STUFFED SHELLS



Creamy Seafood Stuffed Shells image

Delicious!

Provided by Hannah Bishop

Categories     Seafood Appetizers

Time 1h10m

Number Of Ingredients 17

24 jumbo pasta shells
1 Tbsp green pepper, finely chopped
1 Tbsp red onion, chopped
1 tsp butter
1/4 c butter
2 can(s) (6 oz each) lump crab meat, drained
5 oz frozen, cooked salad shrimp (thawed)
1 egg, beaten
1/2 c mozzarella cheese, shredded
1/4 c mayonnaise
2 Tbsp milk
4 c 2% milk
1 1/2 tsp seafood seasoning
1/4 tsp pepper
1/4 c all purpose flour
1 1/2 c parmesan cheese, grated
1/4 tsp pepper, coarsely ground

Steps:

  • 1. Cook pasta according to package. Meanwhile, in a small skillet, saute green pepper and onion in 1 teaspoon butter until tender and set aside.
  • 2. In a large bowl, combine the crab, shrimp, egg, mozzarella cheese, mayonnaise, 2 tablespoons milk, 1 teaspoon seafood seasoning, pepper and green pepper mixture.
  • 3. Drain and rinse pasta then stuff each shell with 1 rounded tablespoon of seafood mixture. Place in a greased 13x9 baking dish.
  • 4. In a small saucepan, melt remaining butter over medium heat. Whisk in flour and coarsely ground pepper; gradually whisk in remaining milk. Bring to a boil and cook and stir for 2 minutes or until thickened. Stir in Parmesan cheese.
  • 5. Pour over stuffed shells. Sprinkle with remaining seafood seasoning. Bake uncovered at 350° for 30-35 minutes.

SEAFOOD-STUFFED SHELLS



Seafood-Stuffed Shells image

This recipe takes a long time to prepare so start at least 2-3 hours before planning to eat. It can be expensive to make but every mouthful is worth it. You can use Ricotta Cheese or Cottage Cheese. To save on money I've always used the Cottage Cheese and it taste great.This recipe can be cut in halve.

Provided by Catnip46

Categories     One Dish Meal

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 14

16 jumbo pasta shells, cooked
1/2 lb shrimp, already cooked
1 tablespoon garlic, minced
3 tablespoons butter
1 lb scallops
1/2 cup onion, chopped
1 (15 ounce) container ricotta cheese or 1 (15 ounce) container cottage cheese, works just as good
1 (8 ounce) package cream cheese, softened
1 (6 ounce) can crabmeat, drained, flaked
1/4 teaspoon black pepper
1/4 teaspoon salt
2 (10 1/2 ounce) cans cream of shrimp soup
1 1/4 cups chicken broth
1/4 cup dry sherry or 1/4 cup chicken broth

Steps:

  • Preheat oven to 375.
  • In large skillet cook shrimp and garlic in hot butter 2-3 minute Remove shrimp from skillet with slotted spoon.
  • Cut up any large scallops. Add scallops to skillet. Cook for 2-5 minute or until opaque; remove with slotted spoon.
  • Add onion to skillet and cook until tender.
  • Finely chop shrimp and scallop; place in a large mixing bowl.
  • Add cottage cheese or ricotta cheese, cream cheese, crab meat, pepper, salt and the cooked onion. Mix well.
  • Fill pasta shells with seafood mixture. Arrange shells in a greased 3 quart rectangular baking dish.
  • Stir together soup, broth and sherry or substitute more broth for sherry; pour over stuffed shells.
  • Bake 40-45 minute or until hot.

Nutrition Facts : Calories 575.5, Fat 34.5, SaturatedFat 21.2, Cholesterol 219.3, Sodium 1771.6, Carbohydrate 15.6, Fiber 0.5, Sugar 1.4, Protein 40.7

SEAFOOD STUFFED SHELLS!



Seafood Stuffed Shells! image

I had this dish at an Italian restaurant, years ago. I loved it so much and raved about it, but when I went back, they had updated the menu, which involved removing my favorite dish! Well, guess that means I have to make it myself! So here it is, my home version!

Provided by Amy H.

Categories     Seafood

Time 50m

Number Of Ingredients 13

12-16 uncooked jumbo pasta shells
1/2 small onion, minced
8-12 oz lump crabmeat, canned or frozen drained or "fake" and finely chopped
1/2+ lb raw shrimp, cleaned, deveined & chopped
1 large egg, lightly beaten
1 (15 oz.) container ricotta cheese
1 bag(s) (8 oz.) bag shredded mozzarella cheese, divided in half
1/2 c fresh grated parmesan cheese, divided in half
1/4 c butter
1/4 c all-purpose flour
3 c half & half or whole milk
1/4 tsp salt & pepper to taste
2 tsp old bay seasoning

Steps:

  • 1. Cook pasta according to package directions.
  • 2. In a large bowl, combine crab, chopped shrimp, egg, 1/2 of the mozzarella cheese, 1/2 of the parmesan and all of the ricotta cheese. Stir together until thoroughly combined.
  • 3. Preheat oven to 350°. Drain and rinse pasta with cold water.
  • 4. Spray a 13x9-in. glass baking dish with butter flavored cooking spray.
  • 5. Stuff each shell generously with the seafood mixture and place in baking dish.
  • 6. Melt butter over medium heat in pan. Add onions and saute until soft. Whisk in flour. Gradually whisk in milk or half & half. Simmer just until thickened. Add salt & pepper to taste.
  • 7. Pour Sauce over stuffed shells. Sprinkle each shell with remaining mozzarella and parmesan cheese. Next sprinkle generously with Old Bay seasoning. Bake, uncovered, 30 minutes.
  • 8. Plate and serve!

CREAMY SEAFOOD STUFFED SHELLS RECIPE - (4.5/5)



Creamy Seafood Stuffed Shells Recipe - (4.5/5) image

Provided by KeyIngredient

Number Of Ingredients 15

24 uncooked jumbo pasta shells
1 tablespoon green pepper, finely chopped
1 tablespoon red onion, chopped
1 teaspoon plus 1/4 cup butter, divided
2 (6-ounce) cans lump crabmeat, drained
1 (5-ounce) package frozen cooked salad shrimp, thawed
1 egg, lightly beaten
1/2 cup part-skim mozzarella cheese, shredded
1/4 cup mayonnaise
2 tablespoons plus 4 cups 2% milk, divided
1 1/2 teaspoons seafood seasoning, divided
1/4 teaspoon pepper
1/4 cup all-purpose flour
1/4 teaspoon coarsely ground pepper
1 1/2 cups Parmesan cheese, grated

Steps:

  • Cook pasta according to package directions. Meanwhile, in a small skillet, sauté green pepper and onion in 1 teaspoon butter until tender; set aside. In a large bowl, combine the crab, shrimp, egg, mozzarella cheese, mayonnaise, 2 tablespoons milk, 1 teaspoon seafood seasoning, pepper and green pepper mixture. Drain and rinse pasta; stuff each shell with 1 rounded tablespoon of seafood mixture. Place in a greased 13-inch x 9-inch baking dish. In a small saucepan, melt remaining butter over medium heat. Whisk in flour and coarsely ground pepper; gradually whisk in remaining milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in Parmesan cheese. Pour over stuffed shells. Sprinkle with remaining seafood seasoning. Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Yield: 8 servings.

SEAFOOD STUFFED PASTA SHELLS



Seafood Stuffed Pasta Shells image

This recipe is to die for. It can be easily cut in half, but why when the leftovers freeze so well, if there happens to be leftovers. I have been preparing this for years, my kids, friends and family love it. You can serve it as a main course, appetizers or bring to a gathering. A guaranteed favorite. Keep in mind I am...

Provided by Cathy Stevenson

Categories     Other Main Dishes

Time 55m

Number Of Ingredients 8

18 uncooked pasta shells (i make 24 in case of rips, etc)
2 tsp margarine/butter
1 1/2 c fresh sliced mushrooms or 2 cans stems and pieces
1/4 c sliced green onions
2-8oz pkg imitation crab meat flaked into small pieces
2-10 oz refrigerated alfredo sauce or light alfredo sauce
1/4 c dry white wine or milk
chopped fresh parsley (garnish)

Steps:

  • 1. Cook pasta shells to desired doneness as directed on package. Drain, rinse with hot water, drain well.
  • 2. in the interim heat oven to 350 degrees. Spray 13x9 inch (3 qt) baking dish with cooking spray. In a medium non-stick skillet melt margarine over medium high heat. Add mushrooms; cook and stir 3-4 minutes or until tender.
  • 3. Stir in onions; cook 1 minute. Remove from heat. Add crabmeat and 1/2 cup of the Alfredo sauce. Mix well.
  • 4. In a small bowl combine remaining Alfredo sauce and wine, blend well. Pour 3/4 cups sauce mixture into sprayed dish, spread evenly.
  • 5. Spoon about 2 tablespoons of crabmeat mixture into each cooked shell. Arrange stuffed shells in a single layer over sauce in baking dish. Pour remaining Alfredo sauce mixture over shells. Spray sheet of foil with cooking spray, cover baking dish tightly with foil.
  • 6. Bake at 350 degrees for 20 - 25 minutes or until shells are thoroughly heated and sauce is bubbly around edges.
  • 7. To serve, spoon sauce over shells and sprinkle with Parsley.
  • 8. When I make this delightful dish I do add shrimp. You can use salad shrimp, however, I prefer the cocktail shrimp as it is much sweeter. A bit more time cutting them into smaller pieces, but it is well worth it.

Tips:

  • For a richer flavor, use a combination of cheeses, such as ricotta, Parmesan, and mozzarella.
  • To make the shells easier to stuff, cook them al dente.
  • If you don't have a piping bag, you can use a zip-top bag with the corner snipped off.
  • To prevent the shells from drying out, cover them with foil while they are baking.
  • Serve the shells immediately, garnished with fresh parsley or basil.

Conclusion:

Seafood stuffed shells are a delicious and versatile dish that can be enjoyed by people of all ages. With a variety of seafood options and fillings to choose from, you can easily customize this dish to your own taste. Whether you are looking for a quick and easy weeknight meal or a special occasion dish, seafood stuffed shells are sure to please.

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