Shell Shockingly Good Seafood Stuffed Shells
Shell Shockingly Good Seafood Stuffed Shells Intro
Ever found yourself craving something uber comforting? Maybe a bit fancy too? Well, let me introduce you to seafood stuffed shells . Honestly, it's like a warm hug in pasta form.
A Taste of Italy by the Sea
These aren't your average jumbo stuffed shells . Think creamy, dreamy seafood nestled inside pasta shells. These come together in a delicious blend of shrimp, crab, and flaky white fish.
Baked in a rich tomato sauce, it is perfect for an impressive dinner. Originating from Italian American kitchens, this recipe is a delicious twist on classic comfort food.
This is medium in difficulty, takes roughly 1 hour 15 minutes, and yields 6 servings.
Why You'll Love These Baked Stuffed Shells
One word: flavour . The creamy filling contrasts beautifully with the tangy tomato sauce. It is super comforting. Not only is it delicious, but seafood is packed with protein and healthy omega-3s.
Plus , these shrimp stuffed shells are perfect for a special occasion. Think Sunday lunch or even a "MasterChef" style mid-week treat! If you are a seafood lover then you should look into Italian seafood recipes .
It is special because it combines comforting Italian flavors with the freshness of seafood, which creates a delightful and satisfying meal.
Ready to dive in? Let's gather our ingredients for these easy seafood stuffed shells !
Shell Shockingly Good Seafood Stuffed Shells : Ingredients and Kit
Let's talk grub! We're diving into this seafood stuffed shells recipe . Get ready for a taste sensation. Are you someone who loves jumbo stuffed shells ? Me too! This is perfect! We will use loads of seafood, like crab stuffed shells and shrimp stuffed shells .
Main Stuff to Get Sorted
Here's what you'll need to knock out this baked stuffed shells dish. This is Italian seafood recipes made easy!
- Jumbo Shells: 1 pound (450g). Quality pasta makes a difference. Look for bronze die cut pasta for better sauce adhesion.
- Olive Oil: 1 tablespoon (15ml) for the shells. 2 tablespoons (30ml) for the sauce. A good quality extra virgin olive oil is worth it.
- Salt: 1 teaspoon (5g) for the shell water, plus more to taste. Sea salt or kosher salt gives the best flavour.
- Crushed Tomatoes: One 28 ounce (794g) can. San Marzano tomatoes are the gold standard.
- Tomato Sauce: One 15 ounce (425g) can.
- Onion: 1 medium , finely chopped (approx. 150g). Yellow or white onion works.
- Garlic: 2 cloves , minced (approx. 6g). Fresh is always best.
- Dried Oregano: 1 teaspoon (2g).
- Dried Basil: ½ teaspoon (1g).
- Shrimp: 1 pound (450g) cooked, peeled, deveined, and chopped. Fresh or frozen, just make sure they are cooked.
- Crab Meat: ½ pound (225g) cooked, picked clean. Lump crab meat is divine.
- White Fish: ½ pound (225g) cod, haddock, or halibut, cooked and flaked.
- Ricotta Cheese: 1 cup (225g). Whole milk ricotta for ultimate creaminess.
- Parmesan Cheese: ½ cup (55g) grated, plus ¼ cup (25g) for topping.
- Parsley: ¼ cup (30g) chopped fresh.
- Egg: 1 large (approx. 50g), lightly beaten.
- Lemon Juice: 1 tablespoon (15ml). Freshly squeezed is a game changer!
- Nutmeg: ¼ teaspoon (0.5g) grated. Adds a cozy warmth.
- Mozzarella Cheese: ½ cup (55g) shredded. Low-moisture, part skim melts best.
- Black Pepper: To taste. Freshly ground is where it's at.
Seasoning Shenanigans
Here are some tips:
- Oregano and basil are the backbone of the sauce.
- Nutmeg is the secret ingredient. It elevates that seafood pasta bake !
- Lemon juice brightens up the easy seafood stuffed shells .
- For a bit of heat, add a pinch of red pepper flakes.
Don't have fresh parsley? Use dried. 1 tablespoon dried equals about ¼ cup fresh.
Tools You'll Actually Use
- A big pot for boiling pasta.
- A large skillet for the sauce.
- A large bowl for the filling.
- A 9x13 inch baking dish. Pyrex or ceramic works fine.
- Tongs or a slotted spoon.
No fancy equipment needed. A colander works just as well as a pasta pot. The beauty of stuffed pasta shells with ricotta is that they are easy to make.
Plus, this is a fantastic creamy seafood stuffed shells that you can enjoy.
Shell Shockingly Good Seafood Stuffed Shells
Honestly, who doesn't love pasta? Especially when it's jumbo stuffed shells packed with amazing seafood? These are not your average baked stuffed shells.
We're talking creamy, dreamy deliciousness. It's basically an Italian seafood recipes hug in a shell.
Prep Like a Pro: Mise en Place for Success
First, get your mise en place sorted. That basically means "everything in its place." Chop your veg, measure out your spices, and cook your seafood.
Cook those jumbo stuffed shells until al dente. Trust me, mushy shells are a stuffing nightmare! Don't forget the safety bits.
We need to keep your station clean and tidy.
Easy step-by-step Guide to Stuffed Shell Perfection
Ready to dive in? Here we go!
- Cook 1 pound of jumbo shells according to the box.
- Simmer your tomato sauce for at least 15 minutes . It is the right time for olive oil, garlic, oregano, and basil.
- Mix your seafood filling : combine your 1 pound chopped shrimp , 1/2 pound crab meat , 1/2 pound flaky white fish , 1 cup ricotta cheese , 1/2 cup Parmesan cheese , 1/4 cup fresh parsley , 1 egg and 1 tablespoon of lemon juice . You know?, add a pinch of nutmeg for extra warmth.
- Preheat your oven to 375° F ( 190° C) .
- Stuff each shell with that glorious seafood mixture. Now, arrange your seafood stuffed shells in a 9x13 inch baking dish. Make sure to spread a thin layer of tomato sauce on the bottom of it before adding the shells..
- Pour the rest of that tomato sauce over everything. Sprinkle 1/2 cup mozzarella and 1/4 cup Parmesan on top.
- Bake for 25- 30 minutes , until golden and bubbly. This creamy seafood stuffed shells recipe is the bomb!
Pro Tips for Next Level Shells
Want to take your seafood stuffed shells from good to amazing ? A little tip about taste and adjust. Taste the sauce and filling before assembling.
You know, I always add a pinch of red pepper flakes for a spicy kick!.
Another thing to know, a common mistake to avoid is overcrowding the baking dish. Give those babies some space to breathe! If you are looking for a make-ahead option, assemble everything ahead of time.
Cover and refrigerate for up to 24 hours . It's ready to be baked as you planned. It will improve the flavor of your crab stuffed shells.
This seafood pasta bake is seriously comforting. I honestly can't wait for you to try this seafood stuffed shells recipe, I can already imagine you sitting on the coach with a big plate of shells.
And the best thing is that you can change it up by adding anything you want, for example: You can make this seafood stuffed shells recipe with only shrimp and spinach.
Enjoy!
Recipe Notes for Shell Shockingly Good Seafood Stuffed Shells
Right then, before you dive headfirst into making these seafood stuffed shells , let's have a chinwag about a few bits and bobs.
These notes are like your trusty sat-nav for this seafood stuffed shells recipe , making sure you arrive at deliciousness without any wrong turns.
Serving Suggestions: A Proper Presentation
Fancy schmancy or comfy casual? Honestly, these jumbo stuffed shells look great either way. I like to plate them on a bed of that lovely tomato sauce.
A sprinkle of fresh parsley adds a pop of colour. If you're feeling posh, a drizzle of pesto is pure heaven.
A simple green salad on the side is a winner. It cuts through the richness. As for drinks, a crisp white wine, like Pinot Grigio, is a great match.
Or, for something non-alcoholic, a sparkling Italian soda is dead nice.
Storage Tips: Keepin' It Fresh
Got leftovers? Lucky you! These crab stuffed shells are just as good the next day. Pop them in an airtight container and they'll keep in the fridge for up to three days.
Freezing? Absolutely! Just let them cool completely first. Then, wrap them individually in cling film before placing them in a freezer bag.
They'll be good for up to two months. Reheat them in the oven at 350° F ( 175° C) until they're heated through.
I reckon about 20- 25 minutes .
Variations: Spicing Things Up
Not a fan of crab? Swap it out for more shrimp stuffed shells ! Feel free to adapt the recipe to your own taste.
Need a dairy-free version? No worries. Try using a dairy-free ricotta cheese.
You could also chuck in some spinach or artichoke hearts for extra veg. It's all about making it your own.
Nutrition Basics: Goodness in Every Bite
Let's be honest, this seafood pasta bake isn't exactly health food. But, it does pack a punch of protein thanks to all that lovely seafood.
Each serving has approximately 550-650 calories, 40-50g of protein, and 25-35g of fat.
The seafood also gives you some important omega-3 fatty acids. These are good for your heart. It's all about balance, innit? Now get out there and create your own version of this easy seafood stuffed shells ! You've totally got this!
Frequently Asked Questions
Can I make these seafood stuffed shells ahead of time?
Absolutely! You can assemble the seafood stuffed shells a day in advance. Just cover the baking dish tightly with foil and refrigerate. Add about 10-15 minutes to the baking time when you're ready to cook them, ensuring they're heated through.
It's like prepping for a Sunday roast the more you do beforehand, the more relaxed you can be on the day!
What's the best way to store leftover seafood stuffed shells?
Store any leftover seafood stuffed shells in an airtight container in the refrigerator for up to 3 days. To reheat, you can microwave them individually, or bake them in a preheated oven at 350°F (175°C) until warmed through. Think of it as Boxing Day leftovers just as delicious the second time around!
I'm not a huge fan of crab. Can I substitute the seafood in these stuffed shells?
Definitely! Feel free to swap out the crab with other seafood you enjoy. Extra shrimp, scallops, or even lobster would work beautifully. If you're feeling adventurous, you could even add some smoked salmon for a unique twist, remember to adjust seasonings as required.
Think of it as customising your full English breakfast - add what you like!
How can I prevent my seafood stuffed shells from being watery?
Watery shells are a common issue! Make sure you drain the seafood well after cooking it to remove excess moisture, and squeeze any excess liquid from the cooked spinach if using. Also, don't overcook the pasta shells initially; al dente is key so they don't absorb too much liquid during baking.
Think of it like avoiding a soggy bottom on a Bake Off pie! A nightmare.
Are there any easy substitutions I can make to lighten up this seafood stuffed shells recipe?
Sure! You can use part skim ricotta cheese to reduce the fat content. Also, consider using more vegetables in the filling, like sautéed zucchini or bell peppers, to increase the fiber and reduce the amount of cheese needed. It's all about balance a bit like finding the right blend for your morning cuppa!
What kind of sauce works best with seafood stuffed shells?
While a classic tomato sauce is always a winner, you can definitely experiment! A creamy Alfredo sauce or a pesto sauce would both complement the seafood beautifully. If you're feeling fancy, you could even try a light lemon butter sauce.
Think of it like choosing the right gravy for your Yorkshire pudding it all depends on your mood!
Shell Shockingly Good Seafood Stuffed Shells
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 550-650 |
|---|---|
| Fat | 25-35g |
| Fiber | 3-5g |
