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Tender jumbo pasta shells stuffed with a creamy seafood mixture of lobster, lump crab, and shrimp, baked in a rich Parmesan-mozzarella cheese sauce. Perfect for elegant dinners and can be prepared ahead of time.

Ingredients

Scale
  • 8 oz fresh lobster meat
  • 8 oz lump crab meat
  • 3 garlic cloves, minced
  • 1 tablespoon all-purpose flour
  • Salt and pepper, to taste
  • 1 cup shredded mozzarella cheese (divided into two ½-cup portions)
  • 1½ tablespoons butter (divided)
  • 8 oz cream cheese
  • ½ cup heavy whipping cream
  • ¾ cup freshly grated Parmesan Reggiano
  • Jumbo pasta shells (12–18 shells, enough for 6 servings)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a large skillet over medium heat, melt ½ tablespoon butter.
  3. Add minced garlic and sauté for 30–60 seconds until aromatic.
  4. Add lobster and lump crab; warm for 2–3 minutes, then remove skillet from heat.
  5. In a large bowl, combine warmed seafood, cream cheese, ½ cup shredded mozzarella, salt, and pepper; stir until smooth.
  6. Boil jumbo pasta shells according to package directions until just al dente; drain and cool until manageable without tearing.
  7. In the same skillet over medium heat, melt remaining butter.
  8. Sprinkle in flour and stir constantly for about 1 minute to make a roux.
  9. Slowly whisk in heavy cream until silky smooth.
  10. Stir in Parmesan and remaining ½ cup mozzarella until the sauce is creamy; season with salt and pepper to taste.
  11. Spread a thin layer of cheese sauce on the bottom of a baking dish.
  12. Gently stuff each cooled shell with the seafood filling and arrange seam side up in the dish.
  13. Pour remaining cheese sauce evenly over the stuffed shells.
  14. Cover the dish with aluminum foil and bake for 20 minutes at 375°F (190°C).
  15. Remove foil and bake for an additional 10 minutes until sauce is bubbling and tops are lightly golden.
  16. Allow baked shells to rest for a few minutes before serving.

Notes

Cook pasta shells al dente to keep shape during stuffing and baking., If using pre-cooked seafood, warm gently to preserve texture., Drain and cool shells before stuffing to prevent tearing., If sauce is too thin, simmer longer or add extra Parmesan to thicken., Use a piping bag or resealable plastic bag for easier filling., Can substitute seafood types or cheeses based on preference., Gluten-free option: use gluten-free shells and replace flour with cornstarch slurry., Leftovers keep in airtight container refrigerated up to 3 days., Reheat covered in oven at 350°F (175°C) for 10–15 minutes or microwave for 1–2 minutes., Assemble and freeze unbaked dish for up to 2 months; bake frozen for 45 minutes at 375°F, removing foil last 10 minutes.

Nutrition

Find it online: https://cozyovenkitchen.com/creamy-seafood-stuffed-shells-snack-on-meat/