Creamy Baked Seafood Stuffed Shells with Garlic Sauce

Author: Claire Whitmore Published: 07/18/2026

This creamy baked seafood stuffed shells dish brings tender jumbo pasta shells together with a rich, cheesy seafood filling made from ricotta and cream cheese, all topped with a luscious garlic cream sauce. It’s the perfect meal that feels fancy yet stays easy—perfect for busy weeknights or relaxed weekends. The steps are simple: cook the shells, whip up the seafood filling, make the silky garlic sauce, assemble everything, and bake until bubbly and golden for a finish that looks as good as it tastes.

Why This Dish Works

Loads of flavor straight from a creamy garlic sauce paired with a cheesy, savory seafood filling that tastes like it came from your favorite restaurant.
Feeds a family easily—about 6 hearty servings—making it great for dinner parties or casual family meals.
Easy to prepare ahead: you can put it all together early, then chill or freeze until ready to bake.
Highly versatile—feel free to swap out seafood or toss in some veggies to match what you like or have on hand.

This recipe strikes the perfect balance between comforting and special. Creamy seafood mixed with melty cheeses is nestled inside giant pasta shells, all drenched in a smooth garlic cream sauce. It feels like a treat you’d order out but is easy enough to make any night.

Restaurant-quality taste at home: The combination of the garlic cream sauce with the ricotta and cream cheese seafood filling gives you all the rich, layered flavors of a fancy pasta dish without any of the fuss.
Great for gatherings: Makes about 6 servings and looks impressive served straight in the baking dish, so it’s excellent for family dinners, date nights, or casual get-togethers.
Prep ahead and freezer-friendly: You can assemble this up to a day ahead or freeze it either before or after baking (scroll down for detailed tips). This really simplifies meal planning, especially for busy days or holiday meals.
Delicious textures: Tender pasta shells, a creamy cheese and seafood center, and a silky, slightly browned sauce come together for a comforting contrast every bite.
Flexible to your tastes and pantry: Swap out shrimp and crab for scallops, lobster, or mixed seafood; add spinach, roasted peppers, or other veggies; and try mascarpone or cottage cheese instead of ricotta to mix things up.
Mostly hands-off cooking: Once you assemble everything, it bakes while you have time to make a simple salad or warm some garlic bread.
Tasty leftovers: This dish reheats beautifully in the oven or microwave, making next-day meals a breeze.

Ingredients You’ll Need

20 jumbo pasta shells
1 tbsp olive oil
2 tbsp unsalted butter (for the filling)
3 garlic cloves, minced (for the filling)
8 oz shrimp, peeled, deveined, and chopped
8 oz lump crab meat
1 cup ricotta cheese
4 oz cream cheese, softened
1 cup shredded mozzarella cheese, divided
½ cup grated Parmesan cheese
1 tsp Italian seasoning
½ tsp paprika
Salt and black pepper, to taste
2 tbsp fresh parsley, chopped (plus extra for garnish)
3 tbsp unsalted butter
3 garlic cloves, minced
2 tbsp all-purpose flour
2 cups heavy cream
½ cup seafood or chicken broth
¾ cup grated Parmesan cheese
½ tsp Italian seasoning
Salt and black pepper, to taste

How to Make It

Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Bring a large pot of salted water to a boil and cook 20 jumbo pasta shells according to package directions, stopping just before fully tender; drain, rinse under cool water, and lay shells out on a towel or tray to prevent sticking.
Pat shrimp and crab meat dry and drain any excess liquid from the crab.
Ensure cream cheese is softened.
Heat 2 tablespoons butter and 1 tablespoon olive oil in a skillet over medium heat, add 3 minced garlic cloves and sauté 30–45 seconds until fragrant.
Add chopped shrimp to the skillet and cook 2–3 minutes until just opaque; remove from heat and gently stir in lump crab meat.
In a large bowl combine the cooked seafood with 1 cup ricotta, softened 4 oz cream cheese, 1/2 cup of the mozzarella (half of 1 cup), 1/2 cup grated Parmesan, 1 teaspoon Italian seasoning, 1/2 teaspoon paprika, 2 tablespoons chopped parsley, and salt and black pepper to taste; mix and adjust seasoning.
Melt 3 tablespoons butter in a saucepan over medium heat, add 3 minced garlic cloves and cook about 30 seconds.
Whisk in 2 tablespoons all-purpose flour and cook about 1 minute to form a roux.
Slowly whisk in 1/2 cup broth and 2 cups heavy cream, stirring until smooth and slightly thickened.
Stir in 3/4 cup grated Parmesan and 1/2 teaspoon Italian seasoning, season with salt and pepper, simmer until silky and thick enough to coat a spoon, then remove from heat.
Spread a thin layer of the garlic cream sauce across the bottom of the prepared baking dish.
Fill each jumbo shell generously with the seafood mixture and arrange the shells in the prepared dish.
Pour the remaining garlic cream sauce evenly over the filled shells and sprinkle the remaining mozzarella evenly on top.
Bake uncovered for 25–30 minutes, until the sauce bubbles and the cheese turns golden.
Let the baked shells rest for 5 minutes, then garnish with chopped parsley and freshly cracked black pepper.

Pro Tips for Success

Don’t overcook your pasta shells when boiling. A little firmness helps them keep their shape and not get mushy once baked.
Be sure to pat your seafood dry and drain any extra liquid from the crab meat—that helps keep the filling from becoming watery.
If your garlic cream sauce feels too thin before assembling, let it simmer a bit longer to thicken up.
Use softened cream cheese in the filling to keep it smooth and creamy without lumps.
If the cheese starts browning too fast while baking, cover the dish loosely with foil and then remove the foil for the last 5 to 10 minutes to crisp the top.
Be cautious when adding salt since Parmesan and lump crab already bring natural saltiness. Taste the filling and sauce before seasoning further.

Easy Swaps and Variations

Swap the seafood: try scallops, lobster, or a mix of seafood instead of shrimp and crab for a different, luxurious twist.
Veggie upgrades: Stir in some cooked spinach, artichoke hearts, or roasted red peppers to add color and boost flavor.
Cheese swaps: For extra richness, substitute mascarpone for ricotta, or use blended cottage cheese for a lighter texture.
Wine lovers: Adding a splash of dry white wine to the skillet while cooking shrimp adds a lovely depth of flavor.
Spicy kick: Mix in ¼ to ½ teaspoon red pepper flakes to the filling or sauce if you like a little heat.

Storage and Make-Ahead

Refrigeration: Let leftovers cool completely before covering tightly and storing in the fridge for up to 3 or 4 days.
Freezing: You can freeze the fully baked casserole for up to 2 months. Thaw overnight in the fridge before reheating. Or freeze the assembled but unbaked shells in the dish for easy dinner prep later—just bake from frozen at a slightly lower temperature, add 15–25 minutes to baking time, and cover with foil if needed.
Reheating: Warm leftovers in a 350°F (175°C) oven for 15–25 minutes with foil on for even heating. For a quick fix, microwave individual portions at medium power in 30- to 60-second bursts, stirring or checking in between.

Frequently Asked Questions

Can I use frozen seafood? Absolutely! Just thaw it fully and pat dry before cooking so no extra moisture makes the filling soggy.
Can I put this together ahead of time? Yes, you can assemble it up to 24 hours before baking. If you want to keep it longer, the recipe freezes great either before or after baking.
What’s a good ricotta substitute? Mascarpone is richer, softened cream cheese works well too (just use a bit less), and cottage cheese—blended smooth—keeps things lighter.
How do I avoid watery filling? Make sure seafood is drained well, don’t overcook, and thicken the garlic cream sauce properly before assembling.
Can I make smaller portions? Definitely. Just use fewer shells and a smaller baking dish. Adjust the baking time—you want the sauce bubbly and the cheese golden for finishing.