Jumbo Shells Stuffed with Crabmeat
Delight your taste buds with these luxurious Jumbo Shells Stuffed with Crabmeat—a perfect balance of indulgent seafood flavor and creamy, cheesy goodness. Tender pasta shells are generously filled with a luscious mixture of lump crabmeat, ricotta, and mozzarella, enhanced with fresh parsley and a touch of garlic for a savory kick. Smothered in a rich tomato-cream sauce and topped with a golden, bubbly layer of Parmesan and mozzarella, this elegant baked dish is ideal for family dinners or special occasions. Ready in just over an hour, this crowd-pleasing recipe pairs beautifully with a crisp salad or garlic bread, making it the ultimate comfort food experience. Whether you're a seafood lover or seeking a memorable pasta creation, these stuffed shells are guaranteed to impress!
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Recipe Information
Ingredients
- 16 pieces Jumbo pasta shells
- 12 oz Lump crabmeat
- 1 cup Ricotta cheese
- 1 cup Parmesan cheese
- 1 cup Mozzarella cheese, shredded
- 1 Egg, lightly beaten
- 3 tbsp Fresh parsley, chopped
- 2 cloves Garlic, minced
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 2 tbsp Butter
- 2 tbsp All-purpose flour
- 1.5 cups Milk
- 1 cup Tomato sauce
- 0.5 cup Heavy cream
- 1 tbsp Olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a baking dish with olive oil and set aside.
Bring a large pot of salted water to a boil. Cook jumbo pasta shells according to the package instructions until al dente. Drain, rinse under cold water, and set aside.
In a medium bowl, combine crabmeat, ricotta cheese, 1/2 cup of Parmesan cheese, 1/2 cup of mozzarella cheese, egg, 2 tablespoons of parsley, garlic, salt, and black pepper. Mix well until evenly combined.
Carefully stuff each cooked jumbo shell with the crabmeat mixture and place them in the prepared baking dish in a single layer.
In a small saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute, whisking constantly to create a roux.
Gradually whisk in milk and cook until the mixture thickens and becomes smooth, about 2-3 minutes.
Stir in tomato sauce and heavy cream, cooking for another 2 minutes. Adjust seasoning with additional salt and pepper, if needed.
Pour the tomato cream sauce evenly over the stuffed shells in the baking dish.
Sprinkle the remaining 1/2 cup of Parmesan cheese and 1/2 cup of mozzarella cheese over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
Garnish with the remaining 1 tablespoon of parsley and serve warm.
Nutrition Facts
Calories |
717 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.3 g | 59% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 230 mg | 77% | |
| Sodium | 1387 mg | 60% | |
| Total Carbohydrate | 30.7 g | 11% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 8.2 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 752 mg | 58% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 738 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
