This seafood stuffed shells dish has been a celebration staple in my kitchen for years. I first developed this version during a long weekend by the coast when local fishmongers had fresh lobster and crab on display; the sweetness of the shellfish inspired me to combine it with familiar, comforting Italian flavors. The result is rich and elegant without being fussy: tender jumbo shells cradle a creamy filling of lobster, crab and shrimp balanced with ricotta, cream cheese and a mix of melting cheeses. It’s the sort of dish that fills the house with buttery, briny aromas and draws everyone to the table.

What I love most is the contrast in texture — the slightly firm, al dente shell, the soft, creamy interior and the crisp, golden top after a quick bake. I usually prepare this for small dinner parties or special family Sundays. It’s impressive enough for guests, but simple enough to make ahead and reheat. The combination of fresh parsley, a touch of garlic and the three cheeses keeps the filling bright and silky, letting the shellfish shine. Every time I make it, I remember that chilly weekend by the market and the way the first bite felt like a seaside memory.

Ingredients

• Lobster meat (1 cup): Preferably cooked and chopped; fresh-picked tail meat or claw meat adds sweet, firm bites. If buying frozen, thaw fully and pat dry to avoid excess moisture.
• Crab meat (1 cup): Use lump or backfin for the best texture. Avoid heavily packed canned crab — fresh or refrigerated packed crab has a cleaner taste.
• Shrimp (1 cup): Peeled, deveined and roughly chopped. Medium shrimp work well; quick-poach or sauté until just opaque.
• Ricotta cheese (15 oz): Use whole-milk ricotta for creaminess. Drain briefly in a fine sieve if it’s very wet to keep the filling stable.
• Cream cheese (4 oz): Softens the mixture and helps it cling to the shellfish; bring to room temperature for easy mixing.
• Mozzarella (1.5 cups shredded): Use low-moisture for melting strength; reserve half for topping to create a golden crust.
• Parmesan (1/2 cup grated): Adds savory umami and a slightly nutty finish. Grate fresh for best results.
• Jumbo pasta shells (12 pieces): Cook according to package instructions until al dente; they should hold filling without collapsing.
• Olive oil (2 tablespoons): Use extra-virgin for flavor when sautéing aromatics.
• Garlic (2 cloves, minced) & Onion (1/2 cup chopped): Sautéed briefly to tame sharpness and concentrate flavor.
• Fresh parsley (1/4 cup chopped): Brightens the filling; reserve a little for garnish.
• Salt & Pepper: Season to taste; shellfish often needs modest salt adjustment.
• Cheese sauce (2 cups): Store-bought or homemade béchamel/cheese sauce. A thicker sauce helps hold the shells together without pooling.

Instructions

Preheat and prep: Preheat the oven to 350°F. Grease a 9x13-inch baking dish with a little olive oil or butter so shells don’t stick. Having the oven ready ensures the assembled shells spend minimal time sitting, which preserves texture. Cook pasta shells: Bring a large pot of well-salted water to a rolling boil and cook the jumbo shells according to package directions until just al dente (typically 8–10 minutes). Drain carefully and spread shells on a rimmed tray to cool slightly so they are easy to handle. Rinsing briefly with cool water prevents sticking and stops the cooking. Sauté aromatics and cook shrimp: In a skillet over medium heat, warm 2 tablespoons olive oil. Add 1/2 cup chopped onion and sauté 3–4 minutes until translucent. Add 2 cloves minced garlic and cook 30–45 seconds until fragrant. Add the chopped shrimp and cook just until opaque (1–2 minutes). Remove from heat and cool slightly; overcooking shrimp will make the filling rubbery. Combine the filling: In a large bowl, fold together 1 cup lobster meat, 1 cup crab meat, the sautéed shrimp, 15 oz ricotta, 4 oz softened cream cheese and 3/4 cup shredded mozzarella (reserve remaining mozzarella for the top). Add 1/4 cup chopped parsley, 1/2 cup grated Parmesan, and salt and pepper to taste. The mixture should be creamy but not watery; if it’s too loose, chill 10 minutes to firm up. Stuff the shells: Using a spoon or small scoop, fill each cooled shell generously with the seafood mixture and arrange them seam-side up in the prepared baking dish. Pack them snugly but avoid crushing the shells. Pour 2 cups of cheese sauce evenly over the shells, making sure the sauce reaches all shells to keep them moist while baking. Sprinkle remaining 3/4 cup shredded mozzarella and a light dusting of Parmesan over the top for color and flavor. Bake and finish: Cover the dish loosely with foil and bake at 350°F for 15 minutes. Remove the foil and bake an additional 10–12 minutes until the sauce is bubbling and the cheese is golden. For a deeply browned top, place under the broiler for 1–2 minutes, watching closely to prevent burning. Let rest 5 minutes before serving to set the filling.

Storage Tips

Leftovers keep well refrigerated for up to 3 days in an airtight container. For best texture, reheat individual portions at 325°F covered with foil until warmed through — this prevents the topping from drying out while allowing the filling to regain its creamy consistency. To freeze, place the assembled dish (before baking) in a freezer-safe container and freeze for up to 3 months; when ready to bake, thaw overnight in the refrigerator if possible and add 10–15 minutes to the covered bake time. Look for separation of oils as a sign of aging; a quick stir before reheating and sprinkling extra cheese can freshen the top.

Ingredient Substitutions

If fresh lobster or crab is not available, high-quality canned lump crab or thawed frozen lobster pieces work well — just drain and pat dry. For a lighter version, substitute part of the ricotta with low-fat cottage cheese that has been blended smooth. To make it gluten-free, use gluten-free jumbo shells or swap for large manicotti tubes that are certified gluten-free. If avoiding dairy, use a dairy-free cream cheese, a vegan ricotta alternative and a plant-based shredded cheese; expect a different texture and slightly less richness but still delicious. For a smokier profile, fold in a tablespoon of finely diced smoked paprika-cured salmon or a touch of smoked paprika powder.

Serving Suggestions

Serve the stuffed shells with a crisp green salad dressed with lemon vinaigrette to cut through the richness. A side of roasted asparagus or sautéed broccolini with lemon zest pairs beautifully. For wine, choose a crisp, mineral-driven white like a Sauvignon Blanc or a lightly oaked Chardonnay to complement the shellfish. Garnish plated portions with extra chopped parsley and a squeeze of fresh lemon to brighten the flavors. For a family-style presentation, bring the baking dish to the table and let guests help themselves, offering grated Parmesan and crushed red pepper on the side.

Meal Prep Tips

For efficient meal prep, fully cook and cool the pasta shells and store them separated on a tray to prevent sticking. Prepare the filling up to 24 hours ahead and refrigerate; combine and stuff shells the next day. If making multiple batches, assemble in disposable foil pans for easy transport to potlucks. Label containers with bake times if frozen, and include a note to remove foil for the final browning. Portion into single-serving ramekins for grab-and-go reheating — bake covered and then briefly broil to refresh the top just before serving.

Seasonal Adaptations

In summer, brighten the filling with lemon zest and a handful of finely chopped fresh basil instead of some parsley; add a few diced sundried tomatoes for sweetness. In winter, fold in a tablespoon of Dijon mustard and a pinch of nutmeg to complement richer holiday menus. For spring, incorporate baby spinach sautéed until just wilted for a green note that blends into the ricotta mixture. These small seasonal swaps keep the base technique intact while matching the produce and mood of the season.

Ultimately, these seafood stuffed shells are about bringing people together with generous flavors and comforting textures. Whether you make them for a holiday table or a quiet weekend dinner, they reward patience and simple techniques. I hope this guide gives you the confidence to make them your own — tweak the cheeses, swap shellfish, and enjoy the process of sharing something special.