I’ll never forget the first time I tried making crab and ricotta stuffed shells. Growing up in Crete, seafood was always a special treat in my kitchen, and I loved experimenting with flavors that felt both luxurious and comforting. One summer evening, while visiting the coast, I was inspired by the fresh crab we had caught that morning. I wanted to create something that felt cozy yet elegant, and that’s how these stuffed shells were born. Every bite is creamy, cheesy, and packed with the delicate sweetness of crab.
Cooking this dish always makes me feel like I’m bringing my grandmother’s magic to the table. It’s a perfect recipe for when friends or family come over, or even just to treat yourself. The shells are generously stuffed with ricotta, parmesan, and tender crab, baked in a light tomato sauce, and finished with a sprinkle of fresh herbs. Whether you’re new to cooking or confident in the kitchen, this recipe is approachable, fun, and oh-so-delicious.
If you’re looking for a dish that combines rich flavors with a touch of elegance, these Crab and Ricotta Stuffed Shells will become a fast favorite. Every time I make them, my kitchen smells like a seaside trattoria in Italy, and it’s impossible not to smile while serving them.
Ingredients 🧺
- 20 jumbo pasta shells
- 1 cup ricotta cheese
- 1 cup cooked crab meat, finely chopped
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon nutmeg (optional, for warmth)
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon lemon zest
- 2 cups marinara sauce (homemade or store-bought)
- 1/2 cup shredded mozzarella cheese
- Salt and pepper, to taste
- Olive oil, for greasing
Step-by-Step Instructions 👩🍳
- Preheat & Prep
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil. - Cook Shells
Boil jumbo pasta shells according to package instructions until al dente. Drain and set aside on a clean kitchen towel to prevent sticking. - Make the Filling
In a mixing bowl, combine ricotta cheese, crab meat, Parmesan, garlic powder, nutmeg, lemon zest, parsley, salt, and pepper. Mix gently until well combined. - Stuff the Shells
Using a spoon, fill each pasta shell generously with the crab and ricotta mixture. - Assemble the Dish
Spread 1 cup of marinara sauce on the bottom of the prepared baking dish. Arrange stuffed shells in a single layer. Pour remaining marinara sauce over the shells and sprinkle mozzarella cheese on top. - Bake to Perfection
Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes, or until the cheese is bubbly and lightly golden. - Garnish & Serve
Sprinkle extra parsley and a touch of lemon zest before serving. Serve hot and enjoy every creamy, crab-filled bite!
Serving Suggestions 🍽️
These stuffed shells pair beautifully with:
- A light green salad with lemon vinaigrette
- Garlic bread or a crusty baguette
- A chilled glass of white wine, like Sauvignon Blanc or Pinot Grigio
Tips for Perfect Crab and Ricotta Stuffed Shells 💡
⏱️ Time Cook: Prep 20 min | Cook 35 min | Total 55 min
🧺 Ingredients: Use fresh crab for best flavor; store-bought marinara works too
👩🍳 Instructions: Don’t overfill shells to prevent spilling
📝 Note: You can make ahead and refrigerate before baking
🥗 Nutrition: Approx. 450 kcal per serving, high protein, moderate fat
Short 100-Word Version for Quick Sharing ✨
Crab and Ricotta Stuffed Shells are creamy, cheesy, and full of delicate seafood flavor. Jumbo pasta shells are stuffed with a mixture of ricotta, Parmesan, parsley, lemon zest, and tender crab meat. They’re baked in marinara sauce until bubbly and golden. Perfect for a family dinner, date night, or special occasion, this dish is approachable even for beginner cooks. Serve with a fresh salad or garlic bread for a complete meal. Quick, elegant, and indulgent, these stuffed shells bring the comforting flavors of the sea straight to your table.