Creamy Seafood Stuffed Shells a Crowdpleasing Classic
Recipe Introduction: Get Ready to look into In!
Ever find yourself craving something seriously comforting? That's how this creamy seafood stuffed shells recipe came about! Honestly, it's like a warm hug on a plate.
Quick Hook: Seafood Shells Stuffed Goodness
If you are looking for a dish full of warm spices, this Creamy Seafood Stuffed Shells recipe is calling your name.
Get ready for a seafood explosion of flavors! These are delicious, and seriously, who can resist pasta jumbo shell pasta recipes ?
Brief Overview: An Italian American Classic
This dish hails from the heart of Italian American kitchens. Ricotta stuffed shells seafood is a beloved comfort food. It is easy to make, taking about 50 minutes.
This yields 6 generous servings. The original is Baked seafood shells recipe is the best, and you will see this recipe stands out.
Main Benefits: Packed with Goodness
Seafood is full of protein! This makes this pasta a more nutritious treat. These Seafood pasta shells are perfect for a special occasion. What makes them amazing is how customisable the pasta.
Time to get to the seafood recipes pasta and let’s not forget the Shrimp Shells!
Ingredient Line-Up: What You'll Need
Alright, you need about a pound of jumbo shells. Don't overcook them. Al dente is the name of the game. We will use Shrimp Shells
For the seafood filling, grab some cod or haddock. You'll also need shrimp and ricotta cheese. A bit of Parmesan and some cream will help create that ultimate flavor.
Also don’t forget some basic aromatics, like onion and garlic.
For the tomato sauce, a can of crushed tomatoes works wonders. Some oregano and basil round it out. Easy seafood pasta recipes here we come.
Ingredients & Equipment for Seriously Good Stuffed Shells
Okay, so you’re ready to tackle these creamy seafood stuffed shells ? Awesome! Let’s break down what you’ll need. Honestly, the ingredient list looks long ish, but it’s all pretty straightforward.
Trust me, even your nonna would be impressed!
Main Ingredients: Let's Get Real About the Fish
- Jumbo Shell Pasta: 1 pound (450g) . Obvs.
- Olive Oil: 2 tablespoons for the pasta, plus another 1 tablespoon for the sauce and 1 tablespoon for the filling.
- Salt: 1 teaspoon for the pasta water. Gotta season that water, folks!
Alright, now for the stars of our seafood shells stuffed masterpiece:
Flaky White Fish (cod, haddock, tilapia): 8 ounces (225g) , cut into ½-inch pieces. Fresh is best, naturally. Look for firm flesh that doesn't smell too fishy.
Medium Shrimp: 8 ounces (225g) , peeled, deveined, and chopped. Pink and plump is what we’re after!
Dry White Wine: 1/4 cup (optional). Pinot Grigio or Sauvignon Blanc work great.
Red Pepper Flakes: 1/2 teaspoon (adjust to your spice preference).
Ground Nutmeg: 1/4 teaspoon .
Fresh Parsley: 1/4 cup , chopped.
Grated Parmesan Cheese: 1/4 cup for the filling, plus extra for topping.
Ricotta Cheese: 1 (15 ounce/425g) container. Whole milk ricotta is where it is at.
Heavy Cream: 1/2 cup .
Breadcrumbs: 1/4 cup (Panko is best for texture).
Crushed Tomatoes: 1 (28 ounce/790g) can.
Dried Oregano: 1 teaspoon .
Dried Basil: 1/2 teaspoon .
Onion: 1 small , finely chopped (about ½ cup).
Garlic: 2 cloves , minced.
Seasoning Notes: Flavour Boosters
The combo of oregano and basil in the tomato sauce is classic, like something right out of a Mario movie.
The red pepper flakes add a little kick, but feel free to adjust. And don't skip the nutmeg in the filling! It adds a subtle warmth that really complements the seafood.
These seafood pasta shells are made even better with these spices. If you're out of white wine, a splash of chicken broth will do in a pinch.
You could even try a squeeze of lemon juice if you're feeling adventurous. It just goes to show you how creative one can get making jumbo shell pasta recipes!
Equipment Needed: Keep it Simple
- Large pot for boiling pasta.
- Large skillet or sauté pan.
- 9x13 inch (23x33 cm) baking dish.
- Mixing bowls.
- Cheese grater.
You don’t need a ton of fancy gear for this recipe. A good old 9x13 baking dish is perfect. If you don’t have one, two smaller baking dishes will work just fine.
It is time to get started preparing your Seafood stuffed pasta bake !
Cooking Method: Let's Make Creamy Seafood Stuffed Shells!
Honestly, who doesn't love a good Seafood Pasta Shells bake? This Creamy Seafood Stuffed Shells recipe isn't just tasty, it's proper comfort food.
It's like a hug in a shell. I'll walk you through my tried and-true method. Prepare yourself, because you might get addicted.
Prep Steps: Get Your Ducks in a Row
First, mise en place , fancy French for getting everything ready. Chop your onion and garlic. Make sure your Shrimp Shells are peeled and chopped.
Weigh out your cheese. Honestly, getting this done makes the rest a breeze. Time saving tip: Buy pre-minced garlic if you're feeling lazy.
We've all been there. A safe kitchen is a happy kitchen, so keep an eye on sharp knives!
step-by-step: Shell Yeah!
- Cook the Jumbo shell pasta recipes until al dente . Don't overcook them! About 10- 12 minutes should do it. We don't want mushy shells.
- Simmer your simple tomato sauce. About 15 minutes on low heat. Olive oil, canned crushed tomatoes, oregano, basil, and a pinch of salt and pepper, simple as.
- Sauté the onion and garlic. Until fragrant and softened, say about 5 minutes .
- Cook the flaky white fish (I use cod) and chopped shrimp. Just until cooked through, about 5 minutes . If adding the wine, pour in and let it simmer for a minute.
- Combine cooked seafood mixture with ricotta, cream, herbs, Parmesan, and breadcrumbs. Season well with salt, pepper, red pepper flakes and nutmeg.
- Stuff each shell with the Ricotta stuffed shells seafood mixture.
- Spread the sauce at the bottom of a baking dish, then add shells and cover in the rest of the tomato sauce. Top with extra Parmesan.
- Bake at 375° F ( 190° C) for 20- 25 minutes , until bubbly and golden.
Pro Tips: Level Up Your Shells
A classic mistake? Overcooking the stuffed shells with shrimp , make sure they are al dente . For extra flavor, try browning the breadcrumbs in a pan with butter before adding them to the filling.
You can prep the whole thing ahead and bake it later. I once made this for a dinner party and prepped it the day before.
Big time saver! This Seafood stuffed pasta bake is amazing for make-ahead.
Recipe Notes for Creamy Seafood Stuffed Shells
Okay, so you're about to make these amazing Creamy Seafood Stuffed Shells . Awesome! Here are some things I've learned along the way.
Honestly, even "easy" recipes have their little quirks, you know? This recipe for Stuffed Shells With Shrimp is no different.
Serving it Up: Plating & Pairing
Presentation is key, right? When you plate these Seafood Pasta Shells , maybe sprinkle some extra Parmesan and parsley on top.
I like to arrange them on a bed of the tomato sauce. Garlic bread is a must. Honestly! A simple side salad? Steamed asparagus adds some freshness.
For drinks, a crisp white wine would be spot on! Think Pinot Grigio, as I suggested before!
Super Storage Savvy
Got leftovers? Lucky you! These Creamy Seafood Stuffed Shells will keep in the fridge for up to 3 days . Make sure you use an airtight container.
For freezing, they're good for up to 2 months . Thaw them overnight in the fridge before reheating. When you're ready to enjoy them again, bake them at 350° F ( 175° C) until heated through.
Add a little extra cheese on top because why not? Reheating in the microwave is okay too, but you know, the texture won’t be the same.
Switch it Up: Variations & Swaps
Want to change things up a bit? Totally get it. If you're avoiding dairy, you can use dairy-free ricotta. You can easily create some Seafood Recipes Pasta using these shells.
How about a seasonal twist? In the summer, you could add some chopped fresh tomatoes to the sauce. The Seafood stuffed pasta bake will be great with the tomatoes! In the winter, maybe add a pinch of cinnamon to the sauce for some warmth.
Nutrition Lowdown
I'm no nutritionist, but let's keep it simple. These shells are a good source of protein from the seafood and cheese.
And Easy seafood pasta recipes are delicious! They've also got carbs from the pasta, so don't go too crazy. Seafood is packed with omega-3 fatty acids, which are good for your heart.
Just remember, it's all about balance! Use a light hand with the sauce, and you'll feel great. These are not just Jumbo shell pasta recipes , they're healthy and delicious.
So, what are you waiting for? Get cooking! These Baked seafood shells recipe will be your best dinner, ever. You got this!
Frequently Asked Questions
Can I make these creamy seafood stuffed shells ahead of time?
Absolutely! You can assemble the stuffed shells and refrigerate them (covered) for up to 24 hours before baking. This is great for dinner parties, you can get your Mary Berry prep done the day before. Just add a few extra minutes to the baking time to ensure they're heated through.
What's the best way to store leftover creamy seafood stuffed shells?
Store any leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave. Microwaving is quicker, but the oven will help retain a bit more of that freshly baked texture.
Consider adding a splash of water or sauce when reheating to prevent them from drying out.
Can I freeze these creamy seafood stuffed shells?
Yes, you can! To freeze, let the baked shells cool completely. Then, arrange them in a single layer on a baking sheet and freeze for a couple of hours. Once frozen solid, transfer them to a freezer safe bag or container. This prevents them from sticking together. They'll keep for up to 2 months.
When ready to serve, bake from frozen, adding extra baking time (about 15-20 minutes) until heated through.
What kind of seafood works best in creamy seafood stuffed shells? Can I swap ingredients?
Flaky white fish like cod, haddock, or tilapia are great choices, along with shrimp. But feel free to get creative! Crab meat, scallops, or even lobster would be delicious. Just ensure that all the seafood is cooked thoroughly before incorporating it into the ricotta mixture.
I'm not a fan of ricotta cheese. Is there a substitute I can use in these Creamy seafood stuffed shells?
While ricotta adds a lovely creamy texture, you could substitute it with cottage cheese (drained well) or even a béchamel sauce for an extra decadent filling. If using cottage cheese, consider blending it slightly for a smoother consistency, or mixing it with mascarpone for added richness like what you'd expect from Paul Hollywood.
How can I make this recipe healthier?
To lighten this dish up, use whole wheat jumbo shells for added fiber. You can also substitute half and-half or whole milk for the heavy cream, and use low-fat ricotta cheese. Adding more vegetables to the filling, like spinach or zucchini, is another way to boost the nutritional value.
You could even use a smaller portion of cheese overall.
Creamy Seafood Stuffed Shells A Crowdpleasing Cl
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 550-650 |
|---|---|
| Fat | 25-35g |
| Fiber | 3-5g |
