Shrimp and Cheese Stuffed Shells

Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Difficulty: Moderate
Servings: 6
Cuisine: Italian-American
Category: Main Course
Keywords: stuffed shells, shrimp pasta, seafood stuffed shells, creamy cheese shrimp pasta, baked shells

 Why You’ll Love This Recipe

Stuffed shells are a comfort food classic, and this seafood twist takes it to the next level. Shrimp and Cheese Stuffed Shells feature tender pasta shells filled with a creamy ricotta and shrimp mixture, topped with marinara and melted mozzarella cheese. Whether you’re hosting a special dinner, celebrating a holiday, or just craving seafood pasta, this dish delivers big flavor and elegance without too much fuss.

It’s an ideal dish for make-ahead meal prep or even freezing for future dinners. Let’s dive into the details and bring restaurant-quality stuffed shells into your home kitchen.

 Ingredients

For the Filling:

• 12 oz jumbo pasta shells (about 20–25 shells)

• 1 lb raw shrimp, peeled, deveined, and chopped

• 1 tbsp olive oil

• 2 cloves garlic, minced

• 15 oz ricotta cheese

• 1 ½ cups shredded mozzarella cheese, divided

• ½ cup grated Parmesan cheese

• 1 large egg

• 2 tbsp fresh parsley, chopped (or 1 tbsp dried)

• Salt and pepper, to taste

• 1 tsp lemon zest (optional, but adds brightness)

For Assembly:

• 2 cups marinara sauce (homemade or store-bought)

• ½ tsp Italian seasoning

• Extra parsley or basil for garnish

 Equipment Needed

• Large pot for boiling pasta

• Large skillet

• Mixing bowl

• 9×13-inch baking dish

• Aluminum foil

• Spoon or piping bag (for stuffing shells)

• Cheese grater (if using fresh cheese)

 Instructions

Step 1: Cook the Pasta Shells

1. Bring a large pot of salted water to a boil.

2. Cook the jumbo shells until just shy of al dente (about 2 minutes less than package instructions).

3. Drain and rinse under cold water to stop the cooking. Drizzle with a bit of olive oil to prevent sticking and set aside.

Tip: Don’t overcook the shells—they will finish cooking in the oven.

Step 2: Cook the Shrimp

1. In a skillet over medium heat, add 1 tbsp olive oil.

2. Add the minced garlic and cook for 30 seconds until fragrant.

3. Add the chopped shrimp and sauté until pink and just cooked through (3–4 minutes).

4. Remove from heat and let cool slightly.

Step 3: Make the Cheese Filling

In a large mixing bowl, combine:

• Ricotta cheese

• 1 cup mozzarella cheese

• Parmesan cheese

• Egg

• Chopped parsley

• Lemon zest (if using)

• Salt and pepper to taste

Once the shrimp has cooled slightly, stir it into the cheese mixture until fully combined.

Step 4: Preheat Oven and Prepare Baking Dish

1. Preheat your oven to 375°F (190°C).

2. Lightly grease a 9×13 baking dish.

3. Spread 1 cup of marinara sauce on the bottom of the dish.

Step 5: Fill the Shells

1. Take each cooked shell and fill it generously with the shrimp and cheese mixture.

2. Place the filled shells seam-side up in the prepared dish.

3. Repeat until the dish is full (you should get about 20–25 shells).

Pro Tip: Use a spoon or a piping bag with the end snipped off to neatly fill the shells.

Step 6: Assemble and Bake

1. Spoon the remaining 1 cup of marinara sauce over the top of the filled shells.

2. Sprinkle with the remaining ½ cup of mozzarella cheese.

3. Dust with Italian seasoning.

4. Cover with foil and bake for 25 minutes.

5. Remove foil and bake uncovered for an additional 10–15 minutes, until bubbly and golden.

Step 7: Garnish and Serve

• Remove from the oven and let rest for 5–10 minutes before serving.

• Garnish with extra parsley or fresh basil.

• Serve hot, ideally with garlic bread and a crisp green salad.

 Serving Suggestions

This dish is indulgent and rich, so it pairs well with light, fresh sides like:

• Caesar salad or mixed greens

• Roasted or steamed vegetables (asparagus, broccoli, zucchini)

• Garlic knots or toasted baguette

• A crisp white wine such as Pinot Grigio or Sauvignon Blanc

 Make Ahead and Storage

To Make Ahead:

• Prepare the shells and fill the dish, but do not bake.

• Cover tightly with foil and refrigerate for up to 24 hours or freeze for up to 2 months.

• If frozen, thaw overnight in the fridge and bake as directed, adding 10–15 minutes to cooking time.

To Store Leftovers:

• Keep in an airtight container in the fridge for up to 3 days.

• Reheat in the oven at 350°F or microwave individual portions.

 Nutrition Information (Per Serving – Approx. 3–4 shells)

Based on 6 servings

• Calories: 490

• Protein: 35g

• Fat: 25g

• Saturated Fat: 11g

• Carbohydrates: 30g

• Sugar: 5g

• Fiber: 2g

• Cholesterol: 195mg

• Sodium: 820mg

Note: Nutritional values may vary depending on the brands used and portion size.