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Creamy Seafood Stuffed Shells

Luxurious stuffed jumbo pasta shells filled with a creamy mixture of lobster and crab, topped with a rich cheese sauce and baked to golden perfection.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Seafood Filling
  • 8 oz lobster meat Cooked and chopped
  • 8 oz lump crab meat Cooked and picked over for shells
  • 3 cloves garlic, minced
  • 8 oz cream cheese Softened
  • ½ cup shredded mozzarella cheese Divided
  • Salt and pepper, to taste
Cheese Sauce
  • 1½ tablespoons butter Divided
  • 1 tablespoon all purpose flour
  • ½ cup heavy whipping cream
  • ¾ cup Parmesan Reggiano cheese, grated Divided
Pasta
  • Jumbo pasta shells Cook according to package instructions

Method
 

Preparation
  1. In a large skillet over medium heat, melt ½ tablespoon of butter. Add the garlic and sauté until fragrant.
  2. Add the lobster and crab meat, cooking for 2 to 3 minutes, then remove from heat.
  3. In a large bowl, combine the cooked seafood with the cream cheese, ½ cup of the shredded mozzarella, and season with salt and pepper. Mix well.
  4. Cook the jumbo pasta shells according to package instructions. Drain and let cool slightly before filling with the seafood mixture.
  5. In the same skillet, melt the remaining butter over medium heat.
Cooking
  1. Add the flour and cook for about 1 minute, stirring constantly.
  2. Gradually add the heavy cream, whisking to combine.
  3. Stir in Parmesan cheese and remaining mozzarella until smooth.
  4. Preheat oven to 375°F (190°C). Spread a thin layer of cheese sauce in a baking dish.
  5. Stuff the cooled pasta shells with the seafood filling and place them in the dish.
  6. Pour remaining cheese sauce over the shells. Cover with foil and bake for 20 minutes.
  7. Remove foil and bake for an additional 10 minutes, until bubbly and golden.
  8. Let cool slightly before serving.

Notes

For an elegant finish, broil the stuffed shells for 1–2 minutes to deepen the top’s color; watch closely to prevent burning. To serve, plate modestly with finely grated Parmesan and fresh herbs like flat-leaf parsley or chives.