Good Every Dang Time Seafood Stuffed Shells Recipe

Name: Good Every Dang Time Seafood Stuffed Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Filling; 1 cup grated mozzarella cheese; 1 cup ricotta cheese; 2 eggs, beaten; 1/4 teaspoon garlic powder; 1/2 teaspoon salt; 1 cup crabmeat, pieces, diced small (can use imitation if desired); 1 cup diced shrimp (I use frozen salad size so there are no tails and they are sweeter); 1/2 cup shredded asiago cheese; 1/2 cup shredded parmesan cheese; Sauce; 1 cup heavy cream; 1/2 cup milk; 2 tablespoons butter (do not substitute); 2 -3 garlic cloves (or to taste); 1/2 teaspoon salt; 1/2 cup grated parmesan cheese; 1/2 cup grated asiago cheese; 1/2 lemon, juice of; 1 teaspoon grated lemon rind; 1/2 cup water; 1 tablespoon cornstarch; Pasta; 16 -20 large pasta shells; 1 teaspoon salt; boiling water

Servings: persons

Filling
1 cup grated mozzarella cheese
1 cup ricotta cheese
2 eggs, beaten
1/4 teaspoon garlic powder
1/2 teaspoon salt
1 cup crabmeat, pieces, diced small (can use imitation if desired)
1 cup diced shrimp (I use frozen salad size so there are no tails and they are sweeter)
1/2 cup shredded asiago cheese
1/2 cup shredded parmesan cheese
Sauce
1 cup heavy cream
1/2 cup milk
2 tablespoons butter (do not substitute)
2 -3 garlic cloves (or to taste)
1/2 teaspoon salt
1/2 cup grated parmesan cheese
1/2 cup grated asiago cheese
1/2 lemon, juice of
1 teaspoon grated lemon rind
1/2 cup water
1 tablespoon cornstarch
Pasta
16 -20 large pasta shells
1 teaspoon salt
boiling water

1
Boil giant pasta shells in salted water until they are pliable but not quite completely cooked. While they are cooking, you can make your sauce.
2
Melt butter in skillet.
3
Add garlic and saute for 3 minute being careful not to burn it.
4
Add the cream, milk, salt, lemon zest and bring to a boil. Turn heat to low. Wait 2-3 minutes and add cheeses.
5
When cheese has melted, add the lemon juice. Stir over med. heat for 2-3 minutes.
6
Make a slurry of water and cornstarch, mixing it well. Add to the sauce and cont. to cook until it thickens nicely. Be sure to keep an eye on it, and to stir it, because it will thicken quickly. Don't overcook it or you will have a paste. It stays nice and creamy even when baked.
7
Drain your pasta shells and run under cold water until you can handle them. Stuff with the cheese and seafood mixture.
8
Pour the sauce over all and bake 30 minute in a 350 degree oven.

2387

kcal

Calories

Fat

325

Carbs

109

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: Filling, 1 cup grated mozzarella cheese, 1 cup ricotta cheese, 2 eggs, beaten, and more.

Yes, Good Every Dang Time Seafood Stuffed Shells falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Good Every Dang Time Seafood Stuffed Shells

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions