Best Ever Homemade Stuffed Seafood Shells
These homemade stuffed seafood shells are rich, creamy, cheesy, and loaded with shrimp, crab, bacon, spinach, vegetables, and a homemade white cheese sauce. This is a seafood lover’s dinner made right at home.
Homemade Stuffed Seafood Shells
This stuffed seafood shells recipe is creamy, cheesy, and packed with seafood flavor. The filling is made with shrimp, crab, bacon, spinach, onion, celery, cream cheese, ricotta, Parmesan Romano cheese, and seasonings.
Each pasta shell is filled, placed over a layer of white cheese sauce, then baked until hot, creamy, and melted. It is perfect for Sunday dinner, holidays, date night, or any time you want a restaurant-style seafood pasta dish at home.
Ingredients
Meats & Seafood
- Imitation crab meat, or real crab
- Medium raw shrimp
- Hickory smoked bacon
Seasonings
- Pepper
- Garlic powder
- Mrs. Dash seasoning blend
- Creole seasoning
- Paprika
- Minced garlic
- Salt, to taste
Vegetables
- Onion
- Celery
- Tomato
- Spinach
Cheese & Dairy
- American cheese slices
- Cheddar Jack cheese
- Parmesan Romano cheese, grated
- Philadelphia cream cheese
- Ricotta cheese, whole milk
- Milk
- Heavy cream
- Butter
Pasta & Thickener
- Manicotti shells or large pasta shells
- Flour
Instructions
- Chop the spinach, celery, onion, and tomato, then set them aside.
- Boil the manicotti shells or large pasta shells according to the package instructions. Do not overcook.
- Drain the pasta shells and set them aside so they are ready to stuff.
- Fry the hickory smoked bacon until crispy. Set the bacon aside and save some bacon grease for flavor.
- Melt 1 to 2 tablespoons of butter in a pot.
- Add 1 to 2 tablespoons of flour and cook for 3 to 4 minutes until it forms a smooth paste.
- Slowly whisk in 1 cup of milk while stirring constantly.
- Season the sauce with Mrs. Dash, pepper, salt, Creole seasoning, paprika, and garlic powder.
- Add chopped onion and celery to the sauce and cook until softened.
- Add minced garlic and chopped spinach. Sauté until fragrant, then remove from heat.
- In a bowl, combine cream cheese, ricotta cheese, Parmesan Romano cheese, cooked bacon, spinach mixture, chopped crab meat, and shrimp.
- Mix everything together until the seafood filling is fully combined.
- Add a layer of white cheese sauce to the bottom of a glass baking dish.
- Stuff each pasta shell with the seafood filling and place the shells in the baking dish.
- Bake at 375°F for 25 to 30 minutes.
- Remove from the oven, top with bacon and extra cheese, then bake another 4 to 5 minutes until melted.
- Serve hot and enjoy.
Why This Stuffed Seafood Shells Recipe Works
Recipe Tips
- Do not overcook the shells or they may tear when stuffing.
- Chop the seafood small so the filling is easier to spoon into the shells.
- Let the sauce thicken before adding it to the baking dish.
- Add extra cheese on top for a golden baked finish.
- Let the shells rest a few minutes before serving so the filling sets slightly.
What To Serve With Stuffed Seafood Shells
Stuffed seafood shells go great with garlic bread, Caesar salad, roasted vegetables, steamed broccoli, asparagus, green beans, or a simple side salad. This dish is rich and creamy, so a fresh side helps balance the meal.
Frequently Asked Questions
What seafood can I use for stuffed seafood shells?
You can use shrimp, imitation crab, real crab, lobster, scallops, or a seafood blend. Shrimp and crab are great for a creamy stuffed shell filling.
Can I make stuffed seafood shells ahead of time?
Yes. You can assemble the stuffed shells ahead of time, cover, refrigerate, and bake when ready. Add a few extra minutes to the bake time if cold.
Can I use manicotti shells instead of jumbo shells?
Yes. Manicotti shells or jumbo pasta shells both work for this seafood filling.
How do I keep stuffed shells from tearing?
Do not overcook the pasta. Cook until just tender, drain carefully, and let the shells cool slightly before stuffing.
What sauce goes with seafood stuffed shells?
A creamy white cheese sauce works well with seafood stuffed shells because it pairs nicely with shrimp, crab, spinach, and cheese.