Creamy Spinach Shrimp Seafood Stuffed Shell Bake 🍤🧀
Servings: 6–8
Prep Time: 25 minutes
Cook Time: 30–35 minutes
Total Time: About 1 hour
🛒 Ingredients
For the Stuffed Shells
24 jumbo pasta shells
1 lb (450 g) large shrimp, peeled, deveined, and chopped
1 cup cooked crab meat, drained
2 cups fresh spinach, chopped
1 cup ricotta cheese
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 large egg
3 cloves garlic, minced
½ tsp Italian seasoning
½ tsp salt
¼ tsp black pepper
¼ tsp red pepper flakes, optional
1 tbsp olive oil
For the Creamy Sauce
3 tbsp butter
3 cloves garlic, minced
3 tbsp all-purpose flour
2 cups whole milk
½ cup heavy cream
½ cup grated Parmesan cheese
½ cup shredded mozzarella cheese
¼ tsp salt
¼ tsp black pepper
¼ tsp Italian seasoning
Pinch of nutmeg, optional
For Topping
1 cup shredded mozzarella
¼ cup Parmesan cheese
1 tbsp chopped fresh parsley
👩🍳 Instructions
Cook the shells:
Bring a large pot of salted water to a boil. Cook the jumbo shells according to package directions until just shy of al dente. Drain and rinse gently with cool water. Set aside.
Cook the shrimp and spinach:
Heat olive oil in a large skillet over medium heat. Add the chopped shrimp and cook for about 2–3 minutes, just until they begin turning pink. Add the garlic and spinach. Cook another 1–2 minutes, until the spinach wilts. Remove from heat and let cool slightly.
Make the filling:
In a large bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, Italian seasoning, salt, pepper, and red pepper flakes. Stir in the spinach-shrimp mixture and crab meat until evenly combined.
Make the creamy sauce:
Melt butter in a saucepan over medium heat. Add garlic and cook for 30 seconds. Whisk in flour and cook for about 1 minute.
Gradually whisk in the milk and heavy cream. Continue cooking, whisking frequently, until the sauce thickens, about 4–5 minutes.
Stir in Parmesan, mozzarella, salt, pepper, Italian seasoning, and nutmeg. Remove from heat once smooth and creamy.
Assemble:
Preheat oven to 375°F (190°C).
Spread about 1 cup of the creamy sauce over the bottom of a greased 9×13-inch baking dish.
Carefully fill each cooked shell with the seafood mixture and arrange them snugly in the dish.
Add the sauce and cheese:
Spoon the remaining creamy sauce over the stuffed shells. Sprinkle the top evenly with mozzarella and Parmesan.
Bake:
Cover loosely with foil and bake for 20 minutes. Remove the foil and bake another 10–15 minutes, until bubbling and golden on top.
Finish and serve:
Let the shells rest for 5 minutes. Garnish with fresh parsley and serve hot.
