Seafood Stuffed Shells: The Ultimate Guide to Making Delicious Shells

Seafood Stuffed Shells: Prepare to embark on a culinary adventure that will transport your taste buds straight to the sun-kissed shores of Italy! Imagine plump, pasta shells overflowing with a decadent mixture of succulent seafood, creamy ricotta, and fragrant herbs, all baked to golden perfection under a blanket of bubbling mozzarella. This isn’t just a meal; it’s an experience.

While the exact origins of stuffed shells are debated, the concept of filling pasta with delicious ingredients has deep roots in Italian culinary tradition. From the humble ravioli to the grand cannelloni, Italians have long celebrated the art of encasing flavorful fillings within delicate pasta. Seafood Stuffed Shells represent a delightful variation on this theme, bringing the bounty of the sea to the classic comfort of pasta.

What makes this dish so irresistible? It’s the symphony of textures and flavors! The tender pasta provides a comforting base for the rich and savory seafood filling. The creamy ricotta adds a luxurious smoothness, while the herbs and spices create a fragrant aroma that will fill your kitchen. And let’s not forget the melted mozzarella, which adds a gooey, cheesy finish that is simply divine. Whether you’re looking for an impressive dish to serve at a dinner party or a comforting meal to enjoy on a cozy night in, these seafood stuffed shells are sure to be a crowd-pleaser. I promise you, this recipe will become a family favorite!

Ingredients:

• 1 (12 ounce) package jumbo pasta shells
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• 8 ounces cooked shrimp, peeled and deveined, chopped
• 8 ounces cooked scallops, chopped
• 8 ounces cooked crab meat, picked over for shells
• 1/4 cup chopped fresh parsley
• 1/4 cup grated Parmesan cheese, plus more for topping
• 1/4 cup breadcrumbs
• 1 large egg, lightly beaten
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups marinara sauce, store-bought or homemade
• 1 cup ricotta cheese
• 1/4 cup heavy cream
• 1/4 teaspoon nutmeg

Preparing the Shells:

1. Cook the pasta shells according to package directions until al dente. This is crucial! You want them cooked through but still firm enough to hold their shape when stuffed. Overcooked shells will fall apart, and undercooked shells will be too hard to eat. I usually shave off a minute or two from the recommended cooking time.
2. Drain the shells well and rinse with cold water to stop the cooking process. This prevents them from sticking together.
3. Gently lay the cooked shells out on a baking sheet lined with parchment paper. This will prevent them from sticking to each other while you prepare the filling.

Making the Seafood Filling:

1. Heat the olive oil in a large skillet over medium heat. Make sure the skillet is large enough to accommodate all the seafood later.
2. Add the chopped onion and cook until softened, about 5 minutes. You want the onion to be translucent and fragrant. Don’t let it brown.
3. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it will become bitter.
4. Pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. This is called deglazing, and it adds a lot of flavor to the sauce. Let the wine reduce slightly, about 2-3 minutes, until it’s almost evaporated.
5. Add the chopped shrimp, scallops, and crab meat to the skillet. Gently toss to combine with the onion, garlic, and wine mixture.
6. Cook for 2-3 minutes, until the seafood is heated through. Since the seafood is already cooked, you’re just warming it up and letting the flavors meld. Be careful not to overcook it, or it will become rubbery.
7. Remove the skillet from the heat and stir in the chopped parsley, Parmesan cheese, breadcrumbs, egg, salt, and pepper. Mix well to combine all the ingredients. The egg will help bind the filling together.
8. In a separate bowl, combine the ricotta cheese, heavy cream, and nutmeg. Mix until smooth and creamy. This ricotta mixture will add richness and flavor to the filling.
9. Gently fold the ricotta mixture into the seafood mixture. Be careful not to overmix, as this can make the filling tough.

Assembling and Baking the Stuffed Shells:

1. Preheat your oven to 375°F (190°C). Make sure your oven is properly preheated for even cooking.
2. Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish. This will prevent the shells from sticking to the bottom of the dish and add flavor.
3. Using a spoon or a piping bag, carefully stuff each pasta shell with the seafood filling. Don’t overstuff them, or they might burst during baking.
4. Arrange the stuffed shells in the baking dish, seam-side up, on top of the marinara sauce. Pack them in snugly, but not too tightly.
5. Pour the remaining marinara sauce over the stuffed shells, making sure to cover them evenly. This will keep the shells moist and prevent them from drying out.
6. Sprinkle the top of the shells with additional Parmesan cheese. This will create a golden-brown crust.
7. Cover the baking dish with aluminum foil. This will help to keep the shells moist and prevent the cheese from burning.
8. Bake for 20 minutes, then remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the shells are heated through. The baking time may vary depending on your oven, so keep an eye on them.
9. Let the stuffed shells cool for a few minutes before serving. This will allow the filling to set slightly and prevent you from burning your mouth.

Tips and Variations:

• Seafood Variations: Feel free to use any combination of seafood you like. Lobster, mussels, or clams would also be delicious in this recipe. Just make sure the seafood is cooked before adding it to the filling.
• Cheese Variations: You can substitute mozzarella cheese for Parmesan cheese, or add a layer of provolone cheese on top for extra flavor.
• Spice it Up: Add a pinch of red pepper flakes to the filling for a little heat.
• Make Ahead: You can assemble the stuffed shells ahead of time and store them in the refrigerator for up to 24 hours. Just add a few extra minutes to the baking time.
• Freezing: These stuffed shells freeze well. Assemble them in a freezer-safe dish, cover tightly with plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
• Fresh Herbs: Experiment with different fresh herbs. Basil, oregano, or thyme would all be great additions to this dish.
• Vegetable Additions: Consider adding some finely chopped vegetables to the filling, such as bell peppers, zucchini, or spinach. Sauté them along with the onion and garlic.
• Breadcrumb Topping: For a crispier topping, mix the Parmesan cheese with breadcrumbs and a drizzle of olive oil before sprinkling it over the shells.
• Wine Pairing: A crisp white wine, such as Sauvignon Blanc or Pinot Grigio, pairs perfectly with this seafood stuffed shells dish.

Serving Suggestions:

These seafood stuffed shells are delicious served on their own as a main course. You can also serve them with a side salad or some crusty bread for dipping in the marinara sauce. They’re also a great option for potlucks and dinner parties.

Nutritional Information (approximate, per serving):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.

• Calories: 450-550
• Protein: 30-40g
• Fat: 20-30g
• Carbohydrates: 40-50g

Troubleshooting:

• Shells are falling apart: Make sure you don’t overcook the pasta shells. Cook them until al dente, and rinse them with cold water to stop the cooking process.
• Filling is too dry: Add a little more heavy cream or ricotta cheese to the filling.
• Filling is too wet: Add a little more breadcrumbs to the filling.
• Shells are sticking to the bottom of the dish: Make sure you spread a thin layer of marinara sauce on the bottom of the baking dish before adding the shells.
• Cheese is burning: Cover the baking dish with aluminum foil for the first 20 minutes of baking.

Equipment You’ll Need:

• Large pot for cooking pasta
• Colander
• Large skillet
• Mixing bowls
• 9×13 inch baking dish
• Aluminum foil
• Spoon or piping bag for stuffing shells

Conclusion:

And there you have it! These Seafood Stuffed Shells are truly a dish that will impress, whether you’re hosting a dinner party or simply looking for a comforting and flavorful meal for yourself. I know, I know, there are a lot of steps, but trust me, the end result is absolutely worth the effort. The combination of the tender pasta shells, the creamy, decadent seafood filling, and the rich tomato sauce is simply divine. It’s a symphony of flavors and textures that will have everyone asking for seconds (and the recipe!). But what makes these shells a must-try? It’s more than just the taste. It’s the experience. It’s the joy of creating something special, something that you can be proud of. It’s the satisfaction of seeing the smiles on the faces of your loved ones as they savor each bite. And let’s be honest, who doesn’t love a good pasta dish? This one elevates the classic to a whole new level. Beyond the recipe as written, there’s plenty of room for customization. Feel free to experiment with different types of seafood. Shrimp, crab, scallops, lobster – the possibilities are endless! If you’re not a fan of ricotta cheese, you could substitute it with mascarpone for an even richer and creamier filling. Or, for a lighter version, try using part-skim ricotta and adding some chopped spinach to the filling. Serving suggestions? These Seafood Stuffed Shells are fantastic on their own, but they also pair beautifully with a simple green salad and some crusty bread for soaking up all that delicious sauce. A crisp white wine, like a Pinot Grigio or Sauvignon Blanc, would be the perfect accompaniment. For a truly decadent experience, try topping the shells with a sprinkle of Parmesan cheese and broiling them for a few minutes until golden brown and bubbly. If you’re looking to make this dish ahead of time, you can assemble the shells and sauce, then cover and refrigerate them for up to 24 hours before baking. Just be sure to add a few extra minutes to the baking time to ensure they’re heated through. You can also freeze the assembled shells for up to a month. Thaw them overnight in the refrigerator before baking. I’m so excited for you to try this recipe! I truly believe that these Seafood Stuffed Shells will become a new favorite in your household. They’re perfect for special occasions, but they’re also easy enough to make on a weeknight. Don’t be intimidated by the number of steps – just take it one step at a time, and you’ll be rewarded with a truly unforgettable meal. And now, for the most important part: I want to hear about your experience! Did you try the recipe? Did you make any modifications? What did your family and friends think? Please, please, please share your thoughts and photos in the comments below. I love seeing your creations and hearing your feedback. Your comments not only help me improve my recipes, but they also inspire other readers to give them a try. So go ahead, get cooking, and let me know what you think! I can’t wait to hear from you. Happy cooking!

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