Good Every Dang Time Seafood Stuffed Shells

Total Time
Prep 30 mins
Cook 30 mins

Giant pasta shells stuffed with a seafood cheese mixture. Alfredo sauce is poured over all and baked to perfection! Reheats nicely. We like it served with sourdough French bread (#111856)Inexpensive enough to have on our regular menu but nice enough to serve at special occassions. Enjoy!

Ingredients Nutrition


  1. Boil giant pasta shells in salted water until they are pliable but not quite completely cooked. While they are cooking, you can make your sauce.
  2. Melt butter in skillet.
  3. Add garlic and saute for 3 minute being careful not to burn it.
  4. Add the cream, milk, salt, lemon zest and bring to a boil. Turn heat to low. Wait 2-3 minutes and add cheeses.
  5. When cheese has melted, add the lemon juice. Stir over med. heat for 2-3 minutes.
  6. Make a slurry of water and cornstarch, mixing it well. Add to the sauce and cont. to cook until it thickens nicely. Be sure to keep an eye on it, and to stir it, because it will thicken quickly. Don't overcook it or you will have a paste. It stays nice and creamy even when baked.
  7. Drain your pasta shells and run under cold water until you can handle them. Stuff with the cheese and seafood mixture.
  8. Pour the sauce over all and bake 30 minute in a 350 degree oven.
Most Helpful

3 5

I was really disappointed with this recipe... it was rather bland and needed more flavour. I feel some herbs may lift it but worth experimenting with it.

5 5

Awesome!! I could not find giant shells so I used cannelloni instead and they turned out great!

5 5

Awesome shells! I know I couldn't do better at a restaurant! I doubled the sauce by adding a cup and a half of half and half in lieu of the heavy cream and three quarters of a cup of milk. After cooking the sauce and before topping the shells I stirred in a sixteen ounce jar of Classico alfredo. As one reviewer did, I sauteed a half of a pound of mushrooms before adding the garlic to the pan. Along with the other cheeses, I used a half pound of asiago (divided) and a half pound of mozarella reserving a small amount of the latter to top the sauced casserole with a liberal amount of black pepper as well. Twenty four shells seemed to do the job very nicely. For the filling I used two cups of langostino. Thank you so much Lisa for a real winner!