Creamy Seafood Stuffed Shells

Instructions

Step 1: Preheat the oven to 375°F (190°C).

Step 2: Cook the jumbo pasta shells according to package instructions until al dente, then drain and set aside.

Step 3: Melt butter in a skillet over medium heat and sauté the minced garlic until fragrant.

Step 4: Add the chopped shrimp and crab meat to the skillet.

Step 5: Season the seafood mixture with Italian seasoning, paprika, salt, and black pepper.

Step 6: Cook for 2 to 3 minutes, then remove from heat.

Step 7: In a large bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, egg, parsley, and the cooked seafood mixture.

Step 8: Spoon the seafood filling into each cooked pasta shell.

Step 9: Arrange the stuffed shells in a greased baking dish.

Step 10: In a saucepan, melt butter and whisk in the flour.

Step 11: Gradually add milk and heavy cream while whisking until smooth.

Step 12: Simmer the sauce until slightly thickened and creamy.

Step 13: Pour the cream sauce over the stuffed shells.

Step 14: Sprinkle extra mozzarella cheese on top.

Step 15: Bake for 20 to 25 minutes until hot and bubbly.

Step 16: Garnish with extra parsley before serving.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days.

You can freeze the stuffed shells before or after baking for up to 2 months.

Reheat in the oven at 350°F (175°C) until warmed through.

Microwave individual portions for 1 to 2 minutes if needed.

Add a splash of milk or cream before reheating to keep the sauce creamy.