Ingredients
Scale
Filling Ingredients
- 12 ounces jumbo pasta shellsThese act as the “vessel” for your seafood filling. Look for shells that are unbroken and large enough to hold a generous scoop of filling.
- 1 pound small cooked shrimp, peeled and deveined (thawed if frozen)These juicy, tender shrimp provide protein and a seafood-forward flavor.
- 1 pound imitation crab, diced or shreddedAffordable and flavorful, this adds a sweet, mild taste to the filling. Feel free to use real crab meat if preferred.
- 1 (15-ounce) container ricotta cheeseThe creamy base for the filling that binds the seafood together.
- 1 large eggHelps to hold the filling together during baking.
- 1 teaspoon Old Bay seasoningA classic blend that enhances the seafood’s flavor.
- 1 teaspoon Italian seasoningFor added depth and a touch of herbaceousness.
- ½ teaspoon Dijon mustardAdds a subtle tang and richness to the filling.
- ½ teaspoon salt and pepperAdjust to your taste for seasoning perfection.
Sauce Ingredients
- 1 (15-ounce) jar Alfredo sauceRich, creamy, and easy—Alfredo sauce forms the luscious base of this dish.
- 1 cup heavy creamThins out the Alfredo while maintaining its creamy texture.
- ½ cup grated Parmesan cheeseFor that unmistakable cheesy flavor and slight nuttiness.
- 2 teaspoons Italian seasoningTies the flavors of the filling and sauce together.
- Salt and pepper to tasteEnsures the sauce isn’t bland.
Crumb Topping
- ½ cup Italian breadcrumbsProvides a crunchy, golden topping.
- ½ cup grated Parmesan cheeseA salty, umami boost that complements the seafood.
- 2 tablespoons melted butterHelps the breadcrumbs toast to perfection.
- 1 teaspoon Old Bay seasoningCarries the seafood seasoning throughout the dish.
Instructions
Step 1: Preheat and Prepare
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray to prevent sticking.
- Cook the jumbo pasta shells according to the package directions until they are al dente. This means they should still have a slight bite to them to prevent breaking during stuffing. Once cooked, drain the shells and set them aside to cool.
Step 2: Make the Filling
- In a large mixing bowl, combine the ricotta cheese, egg, Old Bay seasoning, Italian seasoning, Dijon mustard, salt, and pepper. Mix well until the ingredients are fully incorporated.
- Gently fold in the shrimp and imitation crab. Be careful not to break up the seafood too much—it’s nice to have chunks in the filling for texture.
Step 3: Prepare the Sauce
- In another bowl, whisk together the Alfredo sauce, heavy cream, Parmesan cheese, Italian seasoning, salt, and pepper. This sauce should be smooth and pourable; if it feels too thick, add a splash of milk to loosen it.
Step 4: Assemble the Dish
- Spread about ½ cup of the sauce evenly across the bottom of the prepared baking dish. This prevents the shells from sticking and adds extra flavor.
- Take one cooked shell at a time, holding it in your hand, and stuff it with approximately 2 tablespoons of the filling. Place the stuffed shell open-side up in the sauce-lined dish. Repeat until all shells are filled and arranged snugly in the dish.
- Pour the remaining Alfredo sauce over the shells, ensuring each shell is generously coated.
Step 5: Add the Topping
- In a small bowl, mix the breadcrumbs, Parmesan cheese, melted butter, and Old Bay seasoning until evenly combined.
- Sprinkle the crumb mixture evenly over the sauce-covered shells.
Step 6: Bake
- Place the dish in the preheated oven and bake for 20–25 minutes, or until the shells are heated through and the topping is golden brown.
- Remove from the oven and let the dish rest for 5–10 minutes before serving. This allows the flavors to meld and makes it easier to serve.
Notes
- Cooking Pasta Perfectly: To avoid overcooking, boil the shells just until al dente. Overcooked shells can tear when stuffed.
- Adjusting the Filling: If you’re not a fan of imitation crab, substitute it with shredded chicken, canned tuna, or even more shrimp.
- Cheese Variations: If you don’t have ricotta cheese, cottage cheese or mascarpone can work as alternatives.
- How to Tell If It’s Done: Look for bubbling sauce around the edges and a golden-brown topping as indicators of doneness.
- Freezing Tip: This dish can be prepped ahead and frozen unbaked. To freeze, assemble the shells in a foil-lined dish, cover tightly with plastic wrap and aluminum foil, and freeze for up to 3 months. Bake directly from frozen, adding an extra 15–20 minutes to the baking time.
- Prep Time: 10 minutes
- Cook Time: 25 minutes