Introduction

Oh my goodness, friends. If there’s one thing that screams cozy comfort food with a touch of fancy, it’s a big, bubbling dish of pasta. And today, we’re elevating the classic stuffed shells game with a creamy, dreamy seafood twist that will make your taste buds sing! I’m talking about luscious jumbo shells overflowing with sweet shrimp and tender crab, all swimming in a rich Alfredo sauce and blanketed in melted cheese. It sounds like a lot, right? But guess what? This recipe is surprisingly easy to pull off, making it perfect for a weeknight treat or impressing guests without breaking a sweat. It’s truly one of those dishes that creates warm memories around the dinner table.

Why You’ll Love This Recipe

Fast: Uses pre-cooked seafood to get dinner on the table quicker!
Easy: Simple steps mean even beginners can make this dish look and taste amazing.
Giftable: It’s a perfect meal to take to a friend in need of some comfort! (Just bake it at their place or include instructions).
Crowd-Pleasing: Who doesn’t love pasta, seafood, and cheese all in one glorious bite?

Ingredients

20 jumbo pasta shells: You need the big ones, the kind that are perfect little boats for our filling!
1 cup cooked shrimp, chopped: Using pre-cooked shrimp is a total time-saver here. Just give them a rough chop.
1 cup cooked crab meat: You can use lump crab meat for a real treat, or even flaked crab meat works beautifully.
1 cup ricotta cheese: This is the creamy binder for our delicious filling.
1 cup shredded mozzarella cheese, divided: Mozzarella is a must for that perfect cheesy pull!
1/2 cup grated Parmesan cheese, divided: Adds a salty, nutty depth of flavor.
2 cups Alfredo sauce: Grab your favorite jarred sauce or make your own if you’re feeling ambitious!
1 teaspoon garlic powder: A little bit of garlic magic to amp up the flavor.
1 teaspoon Italian seasoning: Brings in classic herb notes.
Salt to taste: Gotta season everything!
Pepper to taste: Freshly ground is always best.
Fresh parsley, chopped (for garnish): Adds a pop of color and freshness at the end.

How to Make It

First things first, let’s get that oven ready! Preheat it to 350°F (175°C).
Time for the pasta shells! Cook them according to the package directions. You want them just al dente – a little firm – because they’ll finish cooking in the oven. Once they’re done, drain them and give them a quick rinse with cold water. This stops them from cooking further and makes them easier to handle.
Now for the good stuff – the filling! Grab a nice big bowl. Toss in your chopped shrimp, crab meat, ricotta cheese, half of the mozzarella, half of the Parmesan, the garlic powder, Italian seasoning, salt, and pepper. Give everything a good stir until it’s all happily combined. Taste a tiny bit to see if you need a pinch more salt or pepper!
Let’s prep the baking dish. Grab a 9×13 inch dish and pour about 1 cup of your Alfredo sauce into the bottom. Spread it out evenly; this creates a lovely bed for our shells and keeps them from sticking.
Okay, time for the fun part! Carefully take each cooked pasta shell and gently stuff it with a generous amount of that amazing shrimp and crab filling. Don’t overstuff them so much they burst, but get a good amount in there!
Arrange your beautifully stuffed shells in a single layer in the baking dish over the sauce. They should fit snugly!
Pour the remaining Alfredo sauce right over the tops of the stuffed shells, making sure they’re well-coated.
Now for the grand finale of cheese! Sprinkle the remaining mozzarella cheese and Parmesan cheese evenly over the top of everything.
Cover the dish snugly with aluminum foil. Pop it into your preheated oven and bake for 20 minutes. This helps the shells finish cooking and the filling get nice and hot.
After 20 minutes, carefully remove the foil. Put the dish back in the oven for another 5-10 minutes, or until you see the sauce around the edges bubbling away and the cheese on top is perfectly melted and starting to turn a lovely golden brown.
Let it rest for just a few minutes when it comes out of the oven (it’s going to be hot!). Before serving, sprinkle some fresh chopped parsley over the top for a burst of color and fresh flavor. Enjoy!

Substitutions & Additions

Different Seafood: Don’t have shrimp and crab? Try finely diced cooked lobster, bay scallops, or even flaky white fish.
Add Veggies: Sauté some finely chopped spinach, mushrooms, or bell peppers and mix them into the filling for extra flavor and nutrition. Make sure they’re cooked and drained well so they don’t add extra water.
Cheese Swap: Experiment with other cheeses! A little provolone, Monterey Jack, or even a touch of smoked mozzarella could be delicious additions to the cheese sprinkle on top.
Spice it Up: Add a pinch of red pepper flakes to the filling or the sauce for a little heat.
Sauce Swap: While Alfredo is classic here, you could totally use a rosé sauce (marinara mixed with cream) or even a creamy garlic white wine sauce.

Tips for Success

Don’t Overcook the Pasta: Cooking the shells just to al dente is crucial! They’ll soften further in the oven, and if they’re mushy to start, they’ll fall apart when you try to stuff them.
Rinse Your Shells: The cold rinse helps stop the cooking process and prevents them from sticking together, making stuffing much easier.
Don’t Overstuff (or Understuff!): You want a good amount of filling in each shell, but if you pack it in too tightly, they might split. Aim for comfortably full.
Season Your Filling: Don’t skip tasting the filling mixture before stuffing! This is your chance to adjust the salt, pepper, and seasonings.
Prep Ahead: You can make the filling mixture up to a day in advance and store it in the fridge. You could even stuff the shells and arrange them in the dish with the bottom layer of sauce, cover tightly, and refrigerate. Add the top layer of sauce and cheese just before baking. You might need to add a few extra minutes to the baking time if starting from cold.

How to Store It

Refrigerator: Let any leftovers cool completely. Store them in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or covered in the oven until heated through.
Freezer (Cooked): Cooked and cooled stuffed shells can be frozen. Place them in a freezer-safe dish, covered tightly with plastic wrap and then foil, or transfer to a freezer bag. Freeze for up to 1-2 months. Thaw in the refrigerator overnight and reheat as desired.
Freezer (Uncooked – with caution): You can assemble the dish (stuff shells, arrange in dish with bottom sauce layer) and freeze before adding the top sauce/cheese and baking. Thaw completely in the fridge before adding the remaining sauce and cheese and baking as directed, likely adding extra time. Ricotta can sometimes change texture slightly when frozen raw, but it often works just fine in baked dishes like this!

FAQs

Can I use imitation crab meat? Yes, you absolutely can if that’s what you prefer or have on hand. The flavor and texture will be slightly different than real crab, but it will still be a delicious seafood pasta dish.
Can I make this ahead of time? Yes! As mentioned in the tips, you can prepare the filling and even stuff the shells and layer them over the bottom sauce layer a day in advance. Cover and refrigerate, then add the top sauce/cheese and bake when ready.
What should I serve with these stuffed shells? This dish is rich and filling, so a simple side is perfect. A fresh green salad with a light vinaigrette, some crusty garlic bread or breadsticks, or steamed asparagus or broccoli are all wonderful choices.
My shells are falling apart! What did I do wrong? The most common reason for shells falling apart is overcooking them before stuffing. Make sure you cook them only to the al dente stage according to package directions and rinse them in cold water immediately after draining.

Easy Cheesy Shrimp & Crab Stuffed Shells with Creamy Alfredo Sauce

Luscious jumbo shells overflowing with sweet shrimp and tender crab, all swimming in a rich Alfredo sauce and blanketed in melted cheese. This recipe is surprisingly easy to pull off, making it perfect for a weeknight treat or impressing guests.

Print Recipe Pin Recipe

Cook Time 25

Equipment

9x13 inch baking dish
Large bowl

Ingredients

Hauptzutaten

20 jumbo pasta shells
1 cup cooked shrimp chopped
1 cup cooked crab meat
1 cup ricotta cheese
1 cup shredded mozzarella cheese divided
0.5 cup grated Parmesan cheese divided
2 cups Alfredo sauce
1 teaspoon garlic powder
1 teaspoon Italian seasoning
salt to taste
pepper to taste
fresh parsley chopped (for garnish)

Instructions

Preheat oven to 350°F (175°C).
Cook pasta shells according to package directions until al dente. Drain and rinse with cold water.
In a large bowl, combine chopped shrimp, crab meat, ricotta cheese, half of the mozzarella, half of the Parmesan, garlic powder, Italian seasoning, salt, and pepper. Stir until well combined. Taste and adjust seasoning if needed.
Pour about 1 cup of Alfredo sauce into the bottom of a 9x13 inch baking dish and spread evenly.
Gently stuff each cooked pasta shell with a generous amount of the shrimp and crab filling.
Arrange stuffed shells in a single layer in the baking dish over the sauce.
Pour the remaining Alfredo sauce over the tops of the stuffed shells.
Sprinkle the remaining mozzarella cheese and Parmesan cheese evenly over the top.
Cover the dish with aluminum foil and bake for 20 minutes.
Remove foil and bake for another 5-10 minutes, or until the sauce is bubbling and the cheese is melted and golden brown.
Let rest for a few minutes before serving. Sprinkle with fresh chopped parsley for garnish. Enjoy!

Notes

Tips for Success:
- Don't Overcook the Pasta: Cook shells just to al dente as they will soften further in the oven.
- Rinse Your Shells: A cold rinse stops cooking and prevents sticking.
- Don't Overstuff (or Understuff!): Aim for comfortably full shells.
- Season Your Filling: Taste and adjust salt, pepper, and seasonings.
- Prep Ahead: Make the filling up to a day ahead. You can also stuff shells and arrange with the bottom sauce layer, refrigerate, then add top sauce/cheese before baking (may need longer bake time).

Storage:
- Refrigerator: Store cooled leftovers in an airtight container for up to 3 days. Reheat gently.
- Freezer (Cooked): Freeze cooked, cooled shells in a freezer-safe dish for up to 1-2 months. Thaw in fridge overnight and reheat.
- Freezer (Uncooked - with caution): Assemble (stuff shells, bottom sauce), freeze. Thaw completely before adding top sauce/cheese and baking (may need extra time). Ricotta texture might change slightly when frozen raw.

FAQs:
- Can use imitation crab meat.
- Can be made ahead (filling or assembled partially).
- Serve with a simple side like a green salad, garlic bread, or steamed vegetables.
- Shells falling apart are usually due to overcooking them initially.