Pin The first time I made stuffed shells, it was a Tuesday and I was feeling ridiculously extravagant after finding lobster on sale. My roommate walked in to find me standing over the sink, picking through crab meat with laser focus like it was precious gold, and just laughed. Sometimes you need a Tuesday night that feels like a celebration for no reason at all.
I served these at a dinner party last winter when we were all craving something rich and warming after weeks of gray skies. Watching everyone go back for seconds, realizing that sometimes the most indulgent food creates the most memorable evenings.
Ingredients
- 8 oz lobster meat, chopped: The star of the show and worth every penny, look for meat that looks fresh and smells sweet like the ocean
- 8 oz lump crab meat: Pick through it carefully for shell fragments, your guests will thank you for the extra attention
- 3 garlic cloves, minced: Fresh garlic only, the jarred stuff cannot compete with the sharp brightness needed here
- 1 tablespoon all-purpose flour: This creates the silky base that transforms cream into a velvety sauce
- Salt and freshly ground black pepper: Seafood needs salt to wake up all those subtle sweet notes
- 1 cup shredded mozzarella cheese, divided: Part goes inside the shells for gooey pockets, part melts over the top for that golden crust
- 1 1/2 tablespoons unsalted butter, divided: Unsalted lets you control exactly how salty your final dish becomes
- 8 oz cream cheese, softened: Leave it on the counter for an hour, cold cream cheese creates lumpy filling that nobody wants
- 1/2 cup heavy whipping cream: The magic that brings everything together into something spoonable and rich
- 3/4 cup Parmesan Reggiano cheese, grated: Buy the wedge and grate it yourself, pre-grated Parmesan has anti-caking agents that prevent smooth melting
- 18-20 jumbo pasta shells: Buy an extra box because somehow half of them always tear during stuffing
- Additional 1/2 cup heavy cream: For the sauce, do not try to substitute milk here, it simply will not give you that luxurious consistency
- Additional 3/4 cup Parmesan Reggiano: More is almost always better when it comes to aged Parmesan
Instructions
- Prepare the seafood with gentle heat:
- Melt half the butter in your largest skillet over medium, let the garlic sizzle for just sixty seconds until your kitchen smells amazing, then add the lobster and crab. You want everything heated through and fragrant, about 2-3 minutes, then set it aside to cool slightly.
- Create the creamy filling:
- In a roomy bowl, combine the warm seafood with softened cream cheese, half the mozzarella, and plenty of salt and pepper. Mix until you have a homogeneous filling that holds together when you squeeze a bit between your fingers.
- Cook the pasta shells:
- Boil those jumbo shells in generously salted water until they are just barely al dente, they will cook more in the oven later. Drain and spread them on a baking sheet to cool, trying to keep them from touching so they do not stick together.
- Whisk together the decadent cheese sauce:
- In the same skillet, melt the remaining butter and stir in the flour for one full minute to cook out the raw taste. Slowly whisk in the cream, add both cheeses, and keep stirring until you have something smooth and velvety that coats the back of a spoon.
- Assemble everything with care:
- Preheat your oven to 375°F and spread a thin layer of cheese sauce across the bottom of your baking dish. Stuff each shell until it feels full but not bursting, arrange them in rows, and pour that remaining sauce over everything like a warm blanket.
- Bake until bubbling perfection:
- Cover the dish tightly with foil and bake for 20 minutes, then remove the foil and give it 10 more minutes. You want the sauce bubbling up around the edges and spots of golden cheese developing on top.
- Let it rest briefly before serving:
- Give the dish about 5 minutes to settle, which helps the shells set up slightly so they hold their shape when you scoop them. A little extra Parmesan or some fresh herbs on top never hurt anyone.
Pin These shells have become my go-to for birthdays and anniversaries, the kind of dinner that makes people feel special without me spending hours in the kitchen. There is something about stuffed pasta that just says celebration.
Make It Your Own Way
I have started adding chopped shrimp or scallops when I can find them on sale, and the extra sweetness from scallops plays beautifully with the rich cream cheese. A pinch of red pepper flakes in the sauce adds warmth that cuts through all that richness without overpowering the delicate seafood flavors.
The Pasta Challenge
After years of tearing shells during stuffing, I finally figured out that slightly undercooking them makes all the difference in the world. They are sturdy enough to handle the filling but still finish cooking perfectly in the oven without turning mushy.
Wine Pairings And Serving
A crisp Chardonnay with buttery notes mirrors the richness of the sauce without competing, and a Sauvignon Blanc cuts through the cream with its bright acidity. I like serving these with a simple green salad dressed with lemon vinaigrette, something fresh to balance all that indulgence.
- Grate extra Parmesan at the table, people always add more than you would expect
- A squeeze of fresh lemon over each serving brightens everything wonderfully
- Leftovers reheat surprisingly well in the microwave with a splash of cream
Pin Sometimes the most luxurious meals are the ones we make for ordinary Tuesdays, turning a regular weeknight into something worth savoring. Enjoy every bite.
Recipe Q&A
- → Can I make these stuffed shells ahead of time?
Yes, you can assemble the dish up to 24 hours in advance and refrigerate covered with foil. Bake as directed, adding 5-10 minutes to the baking time if baking cold from the refrigerator.
- → What other seafood can I use in the filling?
You can add chopped shrimp or scallops to the filling for variety. Some versions also include small pieces of cod or halibut. Ensure any additions are pre-cooked and drained well to prevent excess moisture.
- → How do I prevent the shells from tearing when stuffing?
Cook the shells just until al dente as they will continue cooking in the oven. Let them cool slightly before handling. Use a small spoon or piping bag to gently fill each shell without overstretching the pasta.
- → Can I freeze these stuffed shells?
Yes, assemble the dish but do not bake. Wrap tightly with plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
- → What should I serve with seafood stuffed shells?
A crisp green salad with vinaigrette balances the richness. Garlic bread or crusty Italian bread complements the sauce. Steamed vegetables like asparagus or broccoli make excellent sides. A chilled Chardonnay or Sauvignon Blanc pairs beautifully.
- → How can I make this gluten-free?
Use gluten-free jumbo pasta shells and substitute the all-purpose flour with cornstarch or a gluten-free flour blend. Ensure all other ingredients, particularly pre-grated cheese and seafood seasonings, are certified gluten-free.