Decadent Creamy Seafood Stuffed Shells
These creamy seafood stuffed shells feature tender pasta filled with succulent prawns and crab meat, all baked in a rich, cheesy sauce. Elegant yet comforting, this oven-baked dish delivers restaurant-quality flavor perfect for special occasions or family dinners.
Equipment
- large pot
- Mixing bowls
- saucepan
- Whisk
- 9×13-inch baking dish
Ingredients
- 25–30 large pasta shells (conchiglie)
- 1 tbsp olive oil
- salt, for pasta water
- 200 g cooked prawns, chopped
- 200 g cooked crab meat
- 150 g ricotta cheese
- 50 g Parmesan cheese, grated (for filling)
- 1 garlic clove, minced
- 2 tbsp fresh parsley, chopped
- 0.25 tsp black pepper
- salt, to taste
- 50 g unsalted butter
- 50 g plain flour
- 600 ml whole milk
- 100 g Gruyère cheese, grated
- 50 g Parmesan cheese, grated (for sauce)
- 0.5 tsp Dijon mustard
- pinch of nutmeg
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta shells until al dente, about 1–2 minutes less than package directions. Drain and toss with olive oil.
- In a bowl, gently mix prawns, crab meat, ricotta, Parmesan, garlic, parsley, salt, and pepper until just combined.
- Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk, whisking constantly, and cook until thickened.
- Remove sauce from heat and stir in Gruyère, Parmesan, Dijon mustard, nutmeg, salt, and pepper until smooth.
- Preheat oven to 190°C (375°F). Spread one-third of the sauce in a greased baking dish. Stuff each shell with seafood filling and arrange in a single layer.
- Pour remaining sauce over the shells and bake for 20–25 minutes until bubbling and lightly golden. Rest 5 minutes before serving.
Notes
Use high-quality cooked seafood for the best flavor. Avoid overcooking the pasta shells so they hold their shape. This dish can be assembled a day ahead and baked just before serving.