Creamy Seafood Stuffed Shells for a Cozy Dinner Delight

Discover the joy of Creamy Seafood Stuffed Shells, a blend of comfort and elegance perfect for any dinner table.

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Prep Time 20

Cook Time 35

Cooling Time 10

Total Time 1 5

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 550

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pasta Shells

12 pieces Large Pasta Shells (Conchiglie) Can substitute with manicotti or cannelloni

For the Seafood Filling

1 cup Seafood (Prawns, Crab) Feel free to try scallops or lobster
8 oz Cream Cheese Neufchâtel makes a lower-fat option
2 cloves Garlic Minced

For the Cheese Sauce

1 cup Milk Can substitute with plant-based milk
1 cup Parmesan Cheese Grated or shredded preferred

For Seasoning

1 tsp Spices (e.g., Black Pepper, Paprika) Adjust to taste

Equipment

Large pot
mixing bowl
Saucepan
baking dish

Method

Preparation Steps

Preheat the oven to 180°C (160°C fan).
Bring a large pot of salted water to a boil and cook the large pasta shells until al dente.
Mix cooked seafood with cream cheese and minced garlic in a bowl until creamy.
Melt butter, add flour to create a roux, then gradually whisk in milk and season with spices.
Stuff each shell with the seafood mixture and place them in a baking dish.
Pour the cheese sauce over the stuffed shells and sprinkle with remaining Parmesan cheese.
Cover with aluminum foil and bake for 20-25 minutes, uncover for an additional 10 minutes.
Let cool for 5-10 minutes before serving.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 48gProtein: 32gFat: 27gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 130mgSodium: 750mgPotassium: 600mgFiber: 3gSugar: 6gVitamin A: 800IUVitamin C: 5mgCalcium: 350mgIron: 2mg

Notes

Leftovers can be stored in an airtight container for up to 3 days or frozen for up to 2 months.

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