Ultimate Creamy Shrimp Stuffed Shells: Easy Italian Baked Pasta for Crowds & Kids
Prepare to fall in love with these incredible Shrimp Stuffed Shells! Jumbo pasta shells are generously filled with a rich, creamy mixture of cream cheese and succulent shrimp, then bathed in a flavorful pasta sauce and baked until bubbly and golden. This dish is the epitome of comfort food – super creamy, incredibly cheesy, and bursting with delightful Italian flavors. It’s an absolute crowd-pleaser and a perfect make-ahead meal for entertaining guests or simply enjoying a hearty family dinner. Even picky eaters will ask for seconds!
Searching for exciting pasta dinner ideas? Pasta recipes are renowned for their simplicity and versatility, adaptable with all types of pasta. We adore classic dishes like our One-Pot Creamy Angel Hair Pasta, a delicious take on Olive Garden’s Penne Pasta (easily made with ziti), and our beloved Shrimp Alfredo Pasta. Each of these pasta dishes offers incredible flavor, but this jumbo stuffed shells recipe truly stands out with its unique twist and satisfying texture!
What Are Stuffed Shells? A Delightful Italian Baked Pasta
At its core, Stuffed Shells is a baked pasta dish featuring large, “jumbo” shell-shaped pasta, generously filled with a creamy, savory mixture and then smothered in a delicious Italian sauce. This particular recipe takes the concept to another level with a luscious cream cheese and shrimp filling, combined with Italian cheeses, and baked in your choice of rich pasta sauce. Imagine the best parts of a baked lasagna from your favorite Italian restaurant, but arguably even better and easier to portion! The unique shell shape perfectly cradles the gooey, cheesy filling, ensuring every bite is packed with flavor.
What makes this shrimp stuffed shells recipe truly versatile is the choice of sauce. You can opt for a creamy, decadent Alfredo sauce (a white sauce) for a rich shrimp Alfredo pasta experience, or choose a vibrant marinara pasta sauce for a more traditional Italian flavor profile. While both variations are absolutely amazing, my personal favorite is the marinara option, as it offers a delightful balance of tanginess and richness. If jumbo shells aren’t available, other large “pocket” pasta types like manicotti or cannelloni also work beautifully to encase the flavorful filling!
The inspiration for this magnificent dish came from my sister, who absolutely adores our Creamy White Cheddar Cheese Shrimp Dip. We all agree it’s so irresistibly good, you could literally eat it with a spoon! Loaded with garlic and cream cheese, it’s incredibly flavorful. When she suggested adapting that delicious filling for pasta shells, we immediately knew it would be a winning combination. I decided to test the filling with two classic approaches: the traditional stuffed shells style (using marinara sauce) and a decadent Alfredo sauce. If you’re a devoted fan of seafood pasta, the Alfredo shrimp pasta version is an absolute must-try. For those who prefer a more classic, robust Italian experience, the marinara sauce variation will be your go-to.
Stuffed Shells Recipe: Two Delicious Ways to Enjoy!
Can’t decide between a rich, creamy white sauce or a tangy, savory red sauce for your stuffed pasta shells? No problem! This recipe is adaptable for both, ensuring you can tailor it to your preferences or even make a batch of each to please everyone. Here’s a closer look at the Alfredo variation, which simply involves swapping out the marinara sauce:
For the Alfredo version, I like to reserve about 1 cup of the prepared Alfredo sauce and drizzle it generously over the top of the casserole after sprinkling on the cheese. To elevate the presentation and add an extra burst of freshness, garnish with a handful of extra cooked shrimp, about 1/2 cup of finely diced tomatoes, and a sprinkle of dried parsley. This creates a truly beautiful and impressive seafood pasta dish that’s as delightful to look at as it is to eat!
Essential Ingredients for Perfect Stuffed Shells
To create these delightful stuffed shells, you’ll need a few key components. The foundation begins with a quality pasta sauce. For an authentic seafood flavor that truly shines, a rich Alfredo sauce is ideal. If you prefer the classic, robust taste of Italian cuisine, a well-seasoned marinara sauce is the perfect choice. Whether you opt for a convenient jarred sauce or prefer to whip up your own homemade version (we have fantastic recipes for both homemade Alfredo and marinara), this stuffed shell recipe works wonderfully with either selection. Here’s a detailed list of everything you’ll need to gather:
- Jumbo Pasta Shells: These are the star of the dish! Look for large, “pocket” type pasta that can comfortably hold a generous amount of filling. If jumbo shells are hard to find, manicotti or cannelloni are excellent large-sized pasta alternatives that are also perfect for stuffing.
- The Creamy Shrimp Filling: This is the heart of the flavor. It’s a rich, savory blend of softened cream cheese, a touch of heavy cream for extra silkiness, robust Italian seasoning, fresh garlic for aroma, grated Parmesan cheese for depth, tender cooked shrimp, and a hint of diced tomato for freshness.
- Your Choice of Pasta Sauce: As mentioned, either a creamy Alfredo sauce to highlight the seafood, or a traditional, well-seasoned tomato (marinara) sauce for a classic Italian experience will work beautifully to cover and bake these stuffed jumbo shells.
- Mozzarella Cheese: A generous topping of shredded mozzarella cheese ensures a bubbly, golden, and irresistible crust once baked.
How To Make Stuffed Shells: A Simple Step-by-Step Guide
Making pasta stuffed with shrimp is surprisingly straightforward! This recipe for stuffed shells is designed for quick prep, making it an ideal choice for busy weeknights or when hosting. You can efficiently prepare the creamy shrimp filling on the stovetop while the pasta shells are cooking. Once both components are ready, assembly in a baking dish is a breeze, followed by baking in the oven. A fantastic bonus: the filling sets beautifully firm once it cools, making this the perfect make-ahead dish that can be refrigerated before cooking, ready to bake when you are!
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add your jumbo pasta shells and cook for about 9 minutes, or until they reach an al dente texture (firm but chewable). If using fresh pasta, boil for approximately 3-5 minutes. Once cooked, drain the pasta and rinse thoroughly with cold water to stop the cooking process and prevent sticking. Toss with 2 tablespoons of olive oil, then set aside.
- Prepare the Filling Base: In a non-stick skillet, combine the cream cheese, mayonnaise, heavy cream, and olive oil. Melt these ingredients together over low heat, stirring constantly until the mixture is smooth and well combined.
- Add Flavor to the Filling: Incorporate the Italian spices, freshly crushed garlic, grated Parmesan cheese, and the cooked shrimp into the cream cheese mixture. Whisk everything together thoroughly. Remove the skillet from the heat, then gently fold in 1/2 cup of your diced tomatoes. Transfer this flavorful shrimp filling to a bowl to cool slightly.
- Prep the Baking Dish: Pour half of your chosen pasta sauce (marinara or Alfredo) into the bottom of a 13×9 inch baking dish, spreading it evenly. This creates a flavorful bed for your stuffed shells.
- Stuff and Arrange: Carefully take each cooked jumbo pasta shell and fill it with approximately 1 heaping tablespoon of the shrimp mixture. Arrange the stuffed shells snugly in a single layer within the prepared baking dish. Remember to reserve about 3/4 cup of the shrimp filling for the topping later.
- Sauce the Shells: Using a ladle or spoon, gently drizzle the remaining pasta sauce over the centers of the stuffed shells, ensuring they are well covered and moist.
- Cheese it Up!: Generously sprinkle shredded mozzarella cheese (or your preferred Italian-style cheese blend) over the entire dish.
- Garnish for Perfection: Top the cheese layer with the reserved 3/4 cup of shrimp filling, along with the remaining diced tomatoes. For an extra touch, you can also reserve a few whole cooked shrimp to place on top before baking.
- Bake: Preheat your oven to 350°F (175°C). Bake the stuffed shells for 30-45 minutes.
Baking Tip: How long to bake stuffed shells? The baking time for jumbo stuffed shells can vary. If the dish has been refrigerated beforehand, it will typically require a longer baking time in the oven. It’s crucial to cover the stuffed shells with foil during baking to prevent them from drying out and to ensure the cheese melts evenly. Since both the filling and the pasta shells are already cooked, the main goal of baking is simply to melt the cheeses until they’re gloriously gooey and ensure the sauce is bubbling and thoroughly heated through.
Can You Make Stuffed Shells Ahead of Time? Absolutely!
This shrimp stuffed shells recipe is ideal for meal prepping and entertaining! You can easily prepare and refrigerate stuffed shells before cooking. Simply follow the preparation steps, layer the stuffed shells in your baking dish, then cover tightly with plastic wrap or foil. They can be refrigerated for up to 3 days, making dinner prep incredibly convenient.
Can you freeze stuffed shells? Yes, you can! For longer storage, freeze unbaked stuffed pasta shells for up to 3 months. To do this, ensure they are double-wrapped in aluminum foil to prevent freezer burn. When you’re ready to bake, thaw the frozen stuffed shells in the refrigerator overnight before baking as directed.
To Reheat Stuffed Shells: Leftovers after baking are best reheated in a baking dish. Cover the dish with foil and bake at 350°F (175°C) until hot and bubbly, usually about 10-15 minutes. Alternatively, individual servings can be quickly reheated in the microwave.
Creative Stuffed Shells Variations: Beyond the Traditional
While the classic shrimp and ricotta stuffed shells are undeniably delicious, there’s a whole world of possibilities to explore! If you’re craving something different from traditional jumbo shells, or simply want to customize your meal, you can easily adapt this recipe. From incorporating different meats like Italian sausage to changing up the cheese blend, here are some fantastic stuffed shell recipe ideas to inspire your culinary creativity:
- Taco Stuffed Shells: A fun and flavorful twist! Omit the shrimp and instead, brown 1 pound of ground beef with a packet of your favorite taco seasoning. Layer the shells with a vibrant Mexican cheese blend for a Tex-Mex inspired pasta bake.
- Stuffed Shells with Spinach: For a delicious vegetarian option or to add more greens, simply add a 16 oz package of thawed and well-squeezed frozen spinach to the creamy filling mixture. You can omit the shrimp or keep it for a seafood and spinach combo.
- Chicken Stuffed Shells: Replace the shrimp with 16 oz of finely diced or shredded cooked chicken (grilled, rotisserie, or boiled) for a hearty and satisfying chicken pasta dish.
- Pure Cheese Stuffed Shells (Vegetarian): For a simple yet indulgent vegetarian dish, just leave out the shrimp entirely. The creamy cheese filling is rich enough to stand on its own!
- Alfredo Stuffed Shells: As discussed, embrace the creamy goodness! Use your favorite jarred or homemade Alfredo sauce for layering the stuffed shells instead of marinara.
- Crab Stuffed Shells: Elevate the seafood experience by swapping out the shrimp meat with an equal amount of cooked, flaked crab meat (fresh or canned, well-drained) to create luxurious stuffed crab shells.
What To Serve with Stuffed Shells? Perfect Pairing Suggestions
When considering what to serve with your delicious shrimp stuffed shells, think of it as you would a hearty lasagna or any other robust Italian baked pasta dish. The goal is to complement the rich, cheesy, and savory flavors without overpowering them. Here are some fantastic side dishes that pair wonderfully with baked stuffed shells:
- Fresh Green Salad: A light, zesty green salad provides a refreshing contrast. Our Panera Bread Copycat Greek Salad with a vinaigrette-based dressing is an excellent choice, offering crispness and acidity to cut through the richness of the pasta.
- Garlic Bread or Breadsticks: No Italian meal is complete without something to soak up all that delicious sauce! Warm, garlic-seasoned breadsticks, much like those from Olive Garden, or a simple loaf of crusty garlic bread, are perfect companions.
- Steamed Vegetables: Lightly steamed green vegetables add color and nutrients. Options like tender broccoli (perhaps with a hint of cheese!) or crisp green beans are fantastic choices.
- Additional Seafood or Fish: If you’re doubling down on a seafood theme, consider a simple baked fish. Baked Salmon with Garlic Mayo or creamy Ranch Fish are great choices. For an appetizer, our Shrimp Scampi Fritta is also a delicious match with pasta!
- Hearty Soups: On a colder evening, a comforting Italian soup can start the meal perfectly. Consider a classic like Pasta Fagioli Soup or a flavorful Zuppa Toscana.
Frequently Asked Questions About Stuffed Shells
Where Can I Buy Jumbo Pasta Shells?
Jumbo pasta shells are typically easy to find at most major grocery stores. Stores like Walmart often carry the Barilla brand of “Jumbo shells.” You can also conveniently purchase 12oz boxes of jumbo pasta shells online through retailers like Amazon or at stores such as Target. If, for any reason, you’re unable to find the traditional large pasta shells, you can easily substitute them with other large, stuffable pasta varieties like Manicotti or Cannelloni. For those seeking healthier alternatives, some specialty grocery stores might even offer gluten-free pasta shells as a dietary option.
How Many Jumbo Pasta Shells Are in a 12oz Box?
A standard 12 oz box of jumbo pasta shells typically contains approximately 46-48 individual shells. When planning your meal, a good rule of thumb is to calculate about 2 stuffed shells per adult serving for a satisfying portion. This helps you determine how many stuffed shells to prepare per person. Generally, half a box of jumbo shells (around 21-24 large shells) is sufficient to fill a standard 13×9 inch baking pan, providing a generous meal for several people.
Expert Tips for Perfect Stuffed Shells Every Time:
- Keep Shrimp Dry: After cooking your shrimp, pat them thoroughly dry with paper towels. Adding wet shrimp to the filling can make the creamy sauce runny and cause it to not stay inside the shells as well. Remove tails from shrimp before adding to the filling.
- Handle Tomatoes Carefully: Gently fold only half of the diced tomatoes into the filling. This prevents the entire filling from taking on a pinkish hue. Squeeze any excess liquid from the diced tomatoes before adding them. Reserve the other half for garnishing the top of the casserole.
- Chill the Filling: For easier stuffing, chill the shrimp filling in the refrigerator for at least 30 minutes before you begin filling the shells. The cooling process helps the mixture thicken, making it much simpler to spoon into the pasta.
- Reserve Filling for Garnish: Always reserve about 3/4 cup of the delicious filling. This can be dolloped over the shredded cheese before baking, adding an extra layer of flavor and creating a more appealing presentation. Finish with 1/2 cup of freshly cut diced tomatoes and dried parsley before serving.
- Don’t Rush Serving: Allow the baked stuffed shells to rest for 10 minutes after removing them from the oven. This crucial resting period helps the sauce settle and the filling firm up slightly, ensuring a neater and more enjoyable serving experience.
- Choose the Right Pasta: For dietary considerations or simply a preference, look for brown rice or whole wheat pasta shells for a whole-grain option.
- Avoid Overcooking Pasta: Cook your pasta shells only until al dente – firm to the bite. Overcooked shells will become mushy and can break apart during stuffing and baking, leading to a less appealing texture.
- Freeze for Later: This jumbo pasta shells recipe is freezer-friendly! You can either flash freeze the stuffed shells on a baking sheet before transferring them to a freezer bag, or freeze them assembled in the tomato sauce, much like a frozen lasagna.
- Adjust for Servings: To make a smaller batch, simply cut the recipe in half and bake it in an 8×8 inch pan.
- Maximize Make-Ahead Benefits: Cooked and stuffed pasta shells can be stored in the refrigerator for up to 3 days before baking, making this an ideal quick dinner solution for busy schedules.
- Ingredient Swaps: The shrimp filling is incredibly versatile. Feel free to swap out the shrimp with cooked chicken, ground Italian sausage, crab meat, or fresh spinach for different flavor profiles.
- Baking for Best Texture: Bake this stuffed pasta shells recipe covered with foil initially to keep it moist and allow the cheeses to melt evenly. Uncover it for the last 5-10 minutes (or a quick broil) to achieve a beautifully golden and slightly crispy cheese crust. While 350°F (175°C) is recommended, you can bake at up to 400°F (200°C) for a slightly quicker meal, adjusting timing accordingly.
More Irresistible Pasta Recipes to Try:
- Shrimp Alfredo (one of my absolute favorite shrimp pasta recipes for a creamy indulgence!)
- Creamy Parmesan Garlic Angel Hair Pasta (add some grilled chicken or your favorite protein to transform it into a one-of-a-kind chicken pasta recipe!)
- Baked Feta Pasta (a viral sensation that’s easy and packed with flavor)
- Classic Stovetop Mac and Cheese (a comforting classic, especially delicious when made with small pasta shells)
- Mushroom Fettuccine Alfredo (a rich and earthy vegetarian Alfredo option)
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Shrimp Stuffed Shells Recipe
Equipment
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1 13×9 inch baking dish (use disposable if freezing)
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1 5-quart pot (for boiling pasta shells)
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1 colander (to drain cooked pasta)
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1 10-inch non-stick skillet (for preparing the filling)
Ingredients
For the Stuffed Shells:
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21 Jumbo pasta shells (approximately 6oz, uncooked)
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24 oz marinara sauce (or Alfredo sauce for variation)
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2 cups shredded mozzarella cheese**
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1 large tomato (diced and divided for filling & garnish)
For the Creamy Shrimp Filling:
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8 oz cream cheese (softened)
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1/2 cup heavy cream
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3 Tbsp mayonnaise
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1 Tbsp olive oil
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1 tsp garlic powder
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2 Tbsp grated parmesan cheese
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1 cup shredded white cheddar cheese
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1/4 tsp dried thyme
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1 tsp dried parsley
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4 cloves fresh garlic (crushed or minced)
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2 cups cooked shrimp (peeled, deveined, tails removed, and chopped if large)
Instructions
Step-by-Step Directions:
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Cook the pasta: Cook the jumbo pasta shells according to package instructions in boiling, salted water, stirring occasionally to prevent sticking. Cook until al dente. Drain thoroughly and rinse with cold water, then toss with 1 tablespoon of olive oil to prevent them from sticking together. Set aside to cool slightly. -
Prepare the creamy filling base: In a non-stick skillet over low heat, melt the cream cheese, heavy cream, mayonnaise, and olive oil, stirring until the mixture is completely smooth and creamy. -
Complete the filling: Whisk in the garlic powder, grated Parmesan cheese, shredded white cheddar cheese, dried thyme, dried parsley, and crushed fresh garlic into the creamy base. Then, gently fold in the cooked shrimp and half of the diced tomatoes (ensure excess liquid is squeezed out). Remove from heat and transfer the filling to a bowl to cool, allowing it to thicken slightly. -
Assemble the dish: Pour half of the marinara (or Alfredo) sauce onto the bottom of a 13×9 inch baking pan, spreading it evenly. Take each cooled jumbo shell, fill it with a heaping tablespoon of the shrimp mixture, and arrange the stuffed shells in a single layer over the sauce. Reserve about 3/4 cup of the shrimp filling for topping. -
Sauce and cheese: Ladle the remaining marinara (or Alfredo) sauce evenly down the center of each row of stuffed shells. Generously top the entire dish with shredded mozzarella cheese. -
Bake to perfection: Cover the baking dish tightly with aluminum foil. Bake in a preheated 350°F (175°C) oven for 30-35 minutes, or until the sauce is bubbly and the cheese is melted. For a golden-brown top, remove the foil and broil for 1-2 minutes, watching carefully to prevent burning. Garnish with the remaining diced tomatoes and dried parsley before serving. Allow the casserole to cool and set for 10 minutes before serving for the best experience.
Notes
- Alfredo Sauce Variation Specifics: To make the rich Alfredo version, mix together 15 oz of jarred Alfredo sauce with 4 slices of grated white American cheese (for extra creaminess) and 2 Tbsp of grated Parmesan cheese. Stir in 3/4 cup of the reserved shrimp filling. Layer the shells with half of this Alfredo sauce mixture, arrange your stuffed shells, top with shredded cheese, and then cover with the remaining Alfredo sauce. Garnish beautifully with fresh diced tomatoes, additional cooked shrimp if desired, and a sprinkle of dried parsley. Bake as directed in the main recipe instructions.
Nutrition per serving