Creamy Seafood Stuffed Shells (Print Version)
# Ingredients:
→ Seafood
01 -
8 oz lobster meat
02 -
8 oz lump crab meat
→ Produce
03 -
3 garlic cloves, minced
→ Baking & Spices
04 -
1 tbsp all-purpose flour
05 -
Salt and pepper to taste
→ Dairy
06 -
1 cup shredded mozzarella cheese, divided
07 -
1 1/2 tbsp butter, divided
08 -
8 oz cream cheese, softened
09 -
1/2 cup heavy whipping cream
10 -
3/4 cup grated Parmesan Reggiano cheese
→ Pasta
11 -
Jumbo pasta shells, cooked according to package directions
# Instructions:
01 -
Set your oven to 375°F (190°C) and grease a baking dish.
02 -
Chop the lobster and crab meat into small, bite-sized pieces if they aren't already.
03 -
In a mixing bowl, combine softened cream cheese, half of the Parmesan cheese (⅜ cup), and ½ cup mozzarella until well blended. Fold in the seafood and season with salt and pepper to taste.
04 -
In a saucepan, melt 1 tbsp butter over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Sprinkle in flour and cook for another minute, stirring constantly. Gradually whisk in heavy cream and remaining Parmesan cheese, stirring until the sauce becomes smooth and slightly thickened.
05 -
Spoon the seafood mixture into each cooked pasta shell, filling generously. Arrange the stuffed shells in a single layer in the prepared baking dish.
06 -
Pour the creamy garlic sauce evenly over the stuffed shells. Sprinkle with the remaining ½ cup mozzarella cheese.
07 -
Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and continue baking for another 10 minutes until the cheese is bubbly and golden brown on top.
# Notes:
01 -
For best results, allow the stuffed shells to rest for 5 minutes before serving to let the filling set.