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Stuffed Shells with Crab

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Creamy, cheesy pasta shells stuffed with delicate crab meat and herbs, baked to a golden bubbly finish. A quick and elegant dinner perfect for any occasion.

Ingredients

Scale
  • 20 large pasta shells, cooked al dente
  • 1 ½ cups whole milk ricotta cheese
  • 1 cup shredded mozzarella cheese, divided
  • ½ cup grated Parmesan cheese
  • 8 ounces fresh lump crab meat, picked over for shells
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • Zest of 1 lemon
  • 1 large egg, beaten
  • Salt and black pepper, to taste
  • 2 cups marinara sauce (homemade or store-bought)
  • 1 tablespoon olive oil

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Bring a large pot of salted water to a boil. Add the pasta shells and cook for 9-11 minutes until al dente. Stir occasionally to prevent sticking. Drain and rinse with cold water. Set aside on a lightly oiled sheet pan to prevent sticking.
  3. In a medium bowl, combine ricotta, half of the mozzarella, Parmesan, beaten egg, minced garlic, chopped parsley, lemon zest, salt, and pepper. Fold in the crab meat gently to keep it chunky and evenly distributed. Adjust seasoning if needed.
  4. Optional: Heat olive oil in a small skillet over medium-low heat. Add extra garlic if desired and cook until fragrant, about 1 minute. Stir this into the marinara sauce or warm the sauce gently on the stove.
  5. Using a spoon or small scoop, fill each pasta shell generously with the crab-ricotta mixture. Place them seam side up in a 9×13 inch baking dish lightly spread with a thin layer of marinara sauce.
  6. Nestle the stuffed shells snugly in the dish, then spoon the remaining marinara sauce evenly over the top.
  7. Sprinkle the remaining mozzarella cheese over the shells for a golden bubbly crust.
  8. Bake uncovered for 25-30 minutes, until the cheese is melted and bubbling and the sauce edges are gently simmering.
  9. Let the dish rest for 5 minutes before serving to set and cool slightly.

Notes

Do not overcook pasta shells; they should be al dente to hold filling well. Rinse shells after cooking to prevent sticking. Mix crab gently into filling to keep lumps intact. Tent with foil if cheese browns too quickly. Assemble ahead and refrigerate up to 24 hours before baking, adding extra baking time if baking from cold. Fresh lemon zest brightens the filling.

Nutrition

Keywords: stuffed shells, crab recipe, creamy pasta, seafood pasta, easy dinner, baked shells, ricotta crab shells

Find it online: https://pokirecipes.com/stuffed-shells-with-crab-recipe-easy-creamy-and-flavorful-dinner-idea/