This creamy seafood stuffed shells dish has been my go to when I want to serve something that feels celebratory and comforting at the same time. I first combined lobster and lump crab one winter when guests arrived at short notice, and the richness of the cream cheese and Parmesan paired with sweet shellfish made everyone linger at the table. The texture is a contrast of tender pasta, silky filling, and a slightly crisp, cheesy top that makes each bite feel indulgent without being heavy. I discovered this combination during a chilly December when I was testing ways to elevate a weeknight pasta without hours of work. Using good quality lobster and lump crab, and letting the cream base gently thicken, gives a luxurious mouthfeel that feels restaurant fine. It became our favorite for gatherings because it can be prepped ahead and baked just before serving, which leaves me present with friends rather than stuck in the kitchen. The aroma of garlic and butter wafting through the house is always a trigger for everyone to come closer.

Ingredients

• Seafood: Use 8 ounces of lobster meat and 8 ounces of lump crab meat by weight. Choose fresh if available, or fully thawed frozen pieces. Look for white, firm lobster chunks and clean lump crab for the best texture and to avoid shell fragments.
• Pasta shells: Jumbo pasta shells are essential to hold the filling. You will need roughly 24 large shells, cooked until al dente so they do not split when filled. Brand quality matters less than cooking time, so watch them closely.
• Dairy and cheeses: Eight ounces of softened cream cheese, one half cup heavy whipping cream, one cup shredded mozzarella divided, and three quarters cup grated Parmesan Reggiano bring richness and a nutty complexity. Use whole milk dairy for the best mouthfeel and freshly grated Parmesan for flavor clarity.
• Aromatics and seasoning: Three garlic cloves, minced, deliver a fragrant base. Salt and pepper to taste are crucial to balance sweetness of the shellfish and richness of the dairy. One tablespoon all purpose flour helps slightly thicken the filling so it stays creamy rather than runny.
• Butter: One and one half tablespoons total, divided, provides flavor and helps cook the garlic gently. Use unsalted if you want full control of seasoning, then add salt as needed.
• Other: A sheet of aluminum foil for covered baking helps the dish heat evenly and finish with a moist interior before uncovering to brown the top.

Instructions

Preheat and prepare: Preheat oven to 350 degrees Fahrenheit. Butter a 9 by 13 inch baking dish lightly and set aside. Bring a large pot of salted water to a gentle boil for the pasta. Cooking the shells just until al dente usually means one to two minutes less than the package instructions so they keep their shape when filled. Cook the pasta shells: Add jumbo shells to the boiling water and stir gently to avoid sticking. Cook until firm but tender, usually eight to ten minutes depending on brand. Immediately drain and rinse with cool water so they stop cooking. Lay shells on a single layer of clean kitchen towels to dry slightly, this makes filling easier and reduces the chance they tear when stuffed. Make the creamy base: Melt one half of the butter in a medium skillet over medium heat. Add the minced garlic and cook until fragrant and translucent, about thirty seconds to one minute, do not brown. Sprinkle the tablespoon of flour over the garlic and stir to form a paste. Slowly whisk in the heavy cream and then add the softened cream cheese in pieces so it melts evenly. Allow the mixture to simmer gently for two to three minutes until it thickens and coats the back of a spoon. Season with salt and pepper. Finish the filling: Remove the cream base from heat and stir in three quarters cup of grated Parmesan and half cup of shredded mozzarella, reserving the other half cup of mozzarella for topping. Fold in the lobster and lump crab gently so the shellfish stays in chunks. Taste and adjust seasoning carefully because the cheeses will add salt. If the filling feels too thick, stir in a tablespoon of cream until it reaches a scoopable consistency. Stuff the shells: Using a spoon, gently fill each shell with about two tablespoons of the seafood mixture and arrange the shells in the prepared baking dish in a single layer. If any filling remains, sprinkle it evenly across the dish before topping. Assemble and bake: Dot the remaining butter over the tops and sprinkle the reserved half cup mozzarella evenly across the shells. Cover the dish tightly with aluminum foil and bake at 350 degrees Fahrenheit for twenty minutes. Remove the foil and bake another eight to ten minutes to achieve golden color on top. Let the dish rest five minutes before serving so the filling sets slightly and is easier to plate.

Storage Tips

To keep quality high, cool leftovers to room temperature briefly then refrigerate in an airtight container for up to three days. For longer storage, place the assembled pan wrapped tightly in plastic wrap and foil in the freezer where it will keep for up to three months. When reheating, thaw overnight in the refrigerator if frozen, then bake at 325 degrees Fahrenheit covered for about twenty to twenty five minutes until warmed through. Finish uncovered for five to eight minutes to refresh the top. Avoid microwave reheating when possible as it can toughen seafood and make textures uneven.

Ingredient Substitutions

If lobster is unavailable, use additional lump crab or a firm white fish such as cooked cod or halibut cut into chunks. For a slightly lighter version, use reduced fat cream cheese and two thirds cup of half and half instead of heavy cream, keeping in mind the filling will be less rich and may be less stable. To make the dish gluten free, substitute a gluten free all purpose flour for the tablespoon of flour and use gluten free jumbo pasta shells. For a dairy free adaptation, use dairy free cream cheese and a plant based cream, though the flavor will be noticeably different from the original.

Serving Suggestions

Serve these stuffed shells with a bright, acidic side to cut through the richness. A simple arugula salad dressed with lemon and olive oil, roasted asparagus, or a citrus fennel salad pairs beautifully. For a cozy presentation, place two shells per plate with a sprinkle of fresh chopped parsley, a grating of extra Parmesan, and a lemon wedge for squeezing just before eating. For holidays, garnish with fresh dill or chives and present on a warmed platter.

Cultural Background

The tradition of stuffed pasta shells comes from Italian coastal cooking where seafood meets pasta. Combining shellfish with creamier cheese bases is an American interpretation that elevates the humble pasta into a richer celebration dish. This adaptation draws influence from Italian seafood fillings but uses cream cheese and heavy cream for stability and ease, creating a fusion that feels both familiar and indulgent in contemporary home cooking.

Seasonal Adaptations

In spring and summer, brighten the filling with lemon zest and a handful of chopped fresh herbs such as basil or tarragon. In autumn and winter, add a pinch of roasted garlic or a small amount of finely chopped roasted squash for a rustic touch. For festive occasions, add a tablespoon of white wine to the cream base while it simmers to add depth and a slightly acidic balance to the richness.

Meal Prep Tips

Make the filling up to two days ahead and refrigerate covered. Cook the shells the day of service so they remain intact. Alternatively assemble the entire dish and refrigerate for up to twenty four hours, then bake as directed. For freezer meal prep, freeze before baking and mark the date on the package. Thaw overnight in the refrigerator and bake until hot throughout. Use shallow, oven safe containers for even reheating and to save time on serving.

This dish rewards careful attention to texture and seasoning. The next time you want to serve something that feels both special and reassuring, try these shells. They make company feel cared for and turn weeknight dinner into a small celebration.