Introduction

Oh, friends, do you ever have those nights where you just want something a little bit special, a little bit fancy, but without all the fuss? Maybe you’re thinking back to cozy family dinners or a date night that felt truly memorable. Well, I’ve got just the recipe that will transport you there without breaking a sweat! These Lobster-Stuffed Shells in a luscious Creamy Alfredo Sauce are pure comfort in a bowl, and I’m so excited to share this little treasure with you.

Why You’ll Love This Recipe

Fast: Seriously, you can whip this up quicker than you think, making it perfect for a busy weeknight.
Easy: No fancy chef skills required here! Just a few simple steps and you’ll be basking in the glory of a restaurant-worthy meal.
Giftable: Imagine bringing a pan of these bubbling beauties to a potluck or as a “thinking of you” gift. They’re always a hit!
Crowd-pleasing: From picky eaters to sophisticated palates, everyone adores the decadent combination of lobster, creamy sauce, and perfectly cooked pasta.

Ingredients

Alright, let’s gather our goodies! Don’t be intimidated by the lobster; it makes this dish feel so incredibly special, and you can often find pre-cooked lobster meat to save even more time.

For the Stuffed Shells:

12 jumbo pasta shells: These are like little edible bowls, perfect for holding all that delicious filling!
1 cup cooked lobster meat, chopped: The star of the show! Feel free to use fresh or good quality frozen, just make sure it’s chopped into bite-sized pieces.
1 cup ricotta cheese: This gives our filling that lovely creamy texture. Whole milk ricotta is my go-to for richness.
1/2 cup shredded mozzarella cheese: For that irresistible cheesy pull!
1/4 cup grated Parmesan cheese: Adds a salty, nutty depth to the filling.
1 large egg, lightly beaten: This helps bind all our filling ingredients together.
1 tablespoon chopped fresh parsley, plus extra for garnish: A little pop of freshness and beautiful green color.
Salt and freshly cracked black pepper to taste: The essential flavor enhancers!

For the Creamy Alfredo Sauce:

2 tablespoons butter: The foundation of our velvety sauce.
2 cloves garlic, minced: Because garlic makes everything better, right?
1 cup heavy cream: This is where the magic happens for that rich, luscious sauce.
1 cup grated Parmesan cheese: More nutty, salty goodness to create a smooth, luxurious sauce.
Pinch of nutmeg (optional): Trust me on this one! It adds a subtle warmth that complements the dairy beautifully.
Salt and pepper to taste: To make sure our sauce is perfectly seasoned.

How to Make It

Get ready for some kitchen magic! It’s truly as simple as it sounds.

Cook the Shells: First things first, let’s get those jumbo pasta shells cooked. Follow the package directions to cook them until they’re “al dente” – that means they have a slight bite to them. Drain them carefully and set them aside. I like to toss them with a tiny bit of olive oil at this stage so they don’t stick together while you’re making the filling.
Whip Up the Filling: Grab a medium-sized bowl. Now, toss in that lovely chopped lobster meat, the creamy ricotta cheese, your shredded mozzarella, grated Parmesan, the lightly beaten egg, and that pretty chopped parsley. Give it all a good mix until everything is well combined. Season it generously with salt and freshly cracked black pepper. Taste a little bit of the filling (I always do!) and adjust seasonings if needed.
Stuff Those Shells: Now for the fun part! Gently take each cooked pasta shell and carefully spoon or pipe the lobster mixture inside. Be generous, but don’t overstuff them to the point where the filling spills out too much.
Preheat and Prep: Get your oven preheated to 375°F (190°C). While it’s heating up, lightly grease a baking dish so nothing sticks.
Sauce Time: Let’s make that dreamy Alfredo sauce. In a saucepan over medium heat, melt your butter. Add the minced garlic and sauté for just about a minute until it’s super fragrant. Oh, that smell!
Creamy Goodness: Pour in the heavy cream. Bring it to a gentle simmer, stirring occasionally. This is where it starts to look like pure indulgence.
Cheesy Perfection: Reduce the heat to low. Now, gradually whisk in the grated Parmesan cheese. Keep whisking until the sauce is smooth, creamy, and all the cheese has melted in beautifully.
Season to Taste: Add salt and pepper to your Alfredo sauce. If you’re using it, sprinkle in that pinch of nutmeg. Give it another taste and make sure it’s just right.
Assemble for Baking: Arrange your beautifully stuffed pasta shells in your prepared baking dish. Pour that luscious Alfredo sauce evenly all over the shells, making sure to get some in all the nooks and crannies.
Bake to Perfection: Pop the dish into your preheated oven and bake for 15-20 minutes. You’re looking for the sauce to be nice and bubbly and the shells to be heated through. It’s going to smell absolutely incredible!
Garnish and Serve: Once it’s out of the oven, sprinkle a little extra chopped fresh parsley over the top for a burst of color and freshness. Serve immediately and get ready for all the “wows”!

Substitutions & Additions

This recipe is wonderfully adaptable! Don’t have lobster? No worries!

Seafood Swaps: Cooked shrimp, crab meat, or even finely chopped scallops would be divine in place of lobster.
Vegetarian Delight: For a meat-free version, try a mixture of sautéed mushrooms, spinach, and maybe some artichoke hearts in the filling.
Extra Veggies: Feel free to stir some finely chopped cooked spinach or roasted red peppers into the ricotta filling for added flavor and color.
Spice it Up: If you like a little heat, a pinch of red pepper flakes in the Alfredo sauce or filling can be a delicious addition.

Tips for Success

A few little pointers to make your experience even smoother!

Don’t Overcook the Shells: Remember, they’ll cook a bit more in the oven. Aim for al dente.
Gentle Filling: Be gentle when stuffing the shells to avoid tearing them. If a shell breaks, don’t fret, it will still taste amazing!
Sauce Consistency: If your Alfredo sauce seems too thick, you can thin it out with a splash more heavy cream or a little pasta water. If it’s too thin, let it simmer gently for a few more minutes to reduce.
Prep Ahead: You can prepare the filling and stuff the shells a few hours in advance. Cover them tightly and refrigerate. You might need to add a few extra minutes to the baking time.

How to Store It

Leftovers are a gift in themselves! Store any remaining Lobster-Stuffed Shells in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.

FAQs

Got questions? I’ve got answers!

Can I make the entire dish ahead of time?

Yes! You can stuff the shells and make the sauce ahead of time. Assemble the dish, cover it tightly with foil, and refrigerate. Bake as directed, adding a few extra minutes to ensure it’s heated through.

Can I freeze Lobster-Stuffed Shells?

You can! Bake the dish until it’s just heated through (not fully bubbly and browned). Let it cool completely, then cover tightly with plastic wrap and then foil. Freeze for up to 2-3 months. Thaw in the refrigerator overnight and then bake until heated through and bubbly.

Is there a way to make the Alfredo sauce lighter?

You can try using half-and-half instead of heavy cream, but the sauce won’t be quite as rich and decadent. You could also add a bit of milk, but be careful not to boil it vigorously to avoid curdling.

Dreamy Lobster-Stuffed Shells

An easy and elegant weeknight dinner featuring jumbo pasta shells filled with a creamy lobster mixture and smothered in a luscious Alfredo sauce.

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Prep Time 25

Cook Time 20

Servings 4 servings

Equipment

Saucepan
Medium-sized bowl
Baking dish lightly greased

Ingredients

For the Stuffed Shells

12 jumbo pasta shells jumbo pasta shells Cooked al dente
1 cup cooked lobster meat Chopped
1 cup ricotta cheese Whole milk recommended
0.5 cup shredded mozzarella cheese
0.25 cup grated Parmesan cheese
1 large egg egg Lightly beaten
1 tablespoon fresh parsley Chopped, plus extra for garnish
salt and freshly cracked black pepper To taste

For the Creamy Alfredo Sauce

2 tablespoons butter
2 cloves garlic Minced
1 cup heavy cream
1 cup grated Parmesan cheese
nutmeg Pinch, optional
salt and pepper To taste

Instructions

Cook the jumbo pasta shells according to package directions until al dente. Drain and toss with a little olive oil.
In a medium bowl, combine cooked lobster meat, ricotta cheese, mozzarella cheese, Parmesan cheese, beaten egg, and chopped parsley. Season with salt and pepper. Mix well.
Preheat oven to 375°F (190°C). Lightly grease a baking dish.
Carefully spoon or pipe the lobster mixture into the cooked pasta shells.
In a saucepan over medium heat, melt butter. Add minced garlic and sauté for about 1 minute until fragrant.
Pour in heavy cream and bring to a gentle simmer, stirring occasionally.
Reduce heat to low. Gradually whisk in grated Parmesan cheese until smooth and creamy.
Season the Alfredo sauce with salt, pepper, and optional nutmeg. Taste and adjust seasonings.
Arrange the stuffed shells in the prepared baking dish. Pour the Alfredo sauce evenly over the shells.
Bake for 15-20 minutes, or until the sauce is bubbly and shells are heated through.
Garnish with extra chopped parsley and serve immediately.

Notes

This recipe is adaptable. Consider seafood swaps like shrimp or crab, or make it vegetarian with mushrooms and spinach. For a spicier kick, add red pepper flakes. Don't overcook the shells, and be gentle when stuffing.