Creamy Seafood-Stuffed Shells Recipe

Reviewed on Jan. 09, 2013 by Bingmower

Everyone loved it. I will made again.

Reviewed on Dec. 27, 2012 by Bingmower

We loved it. Very easy.

Reviewed on Dec. 05, 2012 by simplygrreat

Mmmm!! This was very good. I omitted the green peppers, but followed the rest of the recipe as written. There was an abundance of sauce to go around. Will definately be making again for company.

Reviewed on Nov. 29, 2012 by catly66

Sauce was too thin and lacked flavor.

Reviewed on Sep. 19, 2012 by blhenn

This dish was amazing. The entire family loved it and it was so easy to make. I made this out of my "best loved recieps" cookbook. The only thing I found wrong with the recipe was that I think the sauce should be made in a medium saucepan instead of a small saucepan.... a small saucepan was not big enough for 4 cups of milk, flour, butter and 1.5 cups of cheese. Mine boiled over a tiny bit. But the taste was excellent!

Reviewed on Sep. 19, 2012 by blhenn

This dish was amazing. The entire family loved it and it was so easy to make. I made this out of my "best loved recieps" cookbook. The only thing I found wrong with the recipe was that I think the sauce should be made in a medium saucepan instead of a small saucepan.... a small saucepan was not big enough for 4 cups of milk, flour, butter and 1.5 cups of cheese. Mine boiled over a tiny bit. But the taste was excelent!

Reviewed on Nov. 05, 2011 by Margielou_wa

I am going to try this for a holiday potluck.  It certainly has good reviews.

Margielou

Reviewed on Nov. 05, 2011 by macali

This recipe is restaurant quality or better. I add more vegges + celery and make enuf to fill all shells. I am alone so I put 3 shells to small foil pans, pour sauce over each pan cover with those foil squares and freeze freeze. Freeezes well and is like freshly made. Its liuke a treasure in my freezer. Thank you Kate P. Sloan

Reviewed on Aug. 23, 2011 by fishergal75

We liked the recipe and I made it exactly as printed except for using only shrimp which I cooked but the only thing was I felt it was lacking something to give it just a little bit...not much...just a little kick or heat. I might try adding just a few red pepper flakes tothe sauce next time. The shells didn't get hard as some have mentioned but I might use the suggestion to cover for part of the baking next time.

Reviewed on Aug. 17, 2011 by buzzard123

Excellent! I made a few small changes. I added spinach and scallops because we are fans of both.

Reviewed on Apr. 24, 2011 by Careaga

Thanks for an excellent recipe to enjoy as our Easter Sunday Dinner. I added more shrimp than called for. I will definitely make this again.

Reviewed on Mar. 22, 2011 by cmurphy71

This was good but I ended up using canned salad shrimp which was fishy tasting. I would change a few things around next time but will make again for sure. Good leftovers. I ate it for lunch for two days!

Reviewed on Mar. 09, 2011 by leeken

my whole family loved this recipe. easy to make and warms up well in microwave

Reviewed on Mar. 08, 2011 by jonirondeau

I was very excited to make this recipe because I too love seafood and pasta! It was very good! I used a jar of alfredo sauce instead of making my own and it was still yummy. I also added some clams to the seafood mix and some mushrooms to my saute. I also found that it was just as good warmed up.

Reviewed on Mar. 01, 2011 by LauraManning

This was really good and pretty simple to make. I didn't have bell pepper or red onion (replaced with yellow), and didn't feel like I was missing anything. Contrary to what someone else wrote, my husband and I thought the leftovers heated up well.

Reviewed on Feb. 21, 2011 by dianam88

Everyone really enjoyed this dish. It doesn't re-heat well (the sauce gets a little clumpy). But freshly baked, this dish was a big hit! I did not have seafood seasoning on hand and it was still very tasty!

Reviewed on Feb. 21, 2011 by chaffy

ABSOLUTELY DELICIOUS!!! I am thinking of using the sauce recipe from this dish and adding crabmeat and putting over some nice light pasta for another alternative.

Thanks so much for this wonderful recipe.

Reviewed on Feb. 20, 2011 by recipecollector123

My husband and I love love love this dish, will make again for us and friends.

Reviewed on Feb. 20, 2011 by mrsjoe2009

Awesome my family loved it!

Reviewed on Feb. 19, 2011 by eelaron

Thanks!! Can't wait to try it

Reviewed on Feb. 19, 2011 by poohett

Could these shells be frozen. It is only my hubby and I and 24 shells are a lot.

Reviewed on Feb. 18, 2011 by wanna c a moose

Made according to directions, everyone loved it! Will make again!!!

Reviewed on Feb. 18, 2011 by susanberish

Great Recipe, Thanks!

I made this as stated except I used Cooked Lasagna noodles and did a roll up version, I have used Large Manicotti shells too and stuffed them with this filling and covered with sauce, these are great no matter how what pasta you use!

Reviewed on Feb. 18, 2011 by OregonCat1

For the lady whose husband is allergic to mayonnaise (probably the gluten in it??) - since it only needs 1/4 cup - you could try a thick, Greek style plain yogurt, if not thick enough, drain thru cheesecloth or coffee filter for a bit to lose the extra moisture. Also, this is similar to a recipe I had years ago which used chopped chicken, and once I even folded in some chopped spinach - yum yum. Recipes like this are somewhat flexible so they are great for family and guests alike.

Reviewed on Feb. 18, 2011 by eelaron

What else can I use besides Mayonaise? My husband is allergic to it.

Reviewed on Feb. 18, 2011 by shelleyd

Just yummy! In answer to comment about coering shells with sauce so they don't harden, I always baking dish with foil to keep shells moist and soft. Remove foil for last 10 minutes to allow top to brown. This would be a great filling and sauce if you like for stuffed mushrooms!

Reviewed on Feb. 06, 2010 by fritzesmom

This recipe was very tasty. Make sure to cover the shells in sauce or else the shells will harden while baking

Reviewed on Oct. 24, 2009 by June P.

I made this for a neighborhood get together and they loved it. I did use one cup of half and half with the milk because I only had 1% milk. It made it real creamy. I had fun making it. This is a keeper.

Reviewed on Jan. 16, 2008 by zucchini lady

I'm always looking for great sea food recipes, made this for company, and was a great success! Will go in my "keeper" recipe box!

Very tasty!

Reviewed on Jan. 14, 2008 by Anonymous