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Seafood-Stuffed Shells

 Seafood-Stuffed Shells
These stuffed shells are really good, and we have them often. Even if you don’t like fish, you’ll love this dish.
10 ServingsPrep: 35 min. Bake: 30 min.


  • 30 uncooked jumbo pasta shells
  • 1/2 pound bay scallops
  • 2 teaspoons butter
  • 2 eggs
  • 2 cups (16 ounces) cream-style cottage cheese
  • 1 carton (15 ounces) ricotta cheese
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon pepper
  • 1 can (6 ounces) lump crabmeat, drained
  • 3/4 pound cooked small shrimp, peeled and deveined
  • 1 jar (15 ounces) Alfredo sauce


  • Cook pasta shells according to package directions.
  • Meanwhile, in a small skillet over medium heat, cook scallops in
  • butter 1-2 minutes or until opaque. Transfer to a large bowl.
  • Preheat oven to 350°. Place one egg and half the cottage cheese,
  • ricotta, nutmeg and pepper in a blender; cover and process until
  • smooth. Add to scallops. Repeat with remaining egg, cottage cheese,
  • ricotta, nutmeg and pepper. Add to scallops. Stir in crab and
  • shrimp.
  • Drain shells and rinse in cold water. Stuff with seafood mixture.
  • Place in a greased 13x9-in. baking dish. Top with Alfredo sauce.
  • Cover and bake 30-35 minutes or until bubbly. Yield: 10 servings.

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Seafood-Stuffed Shells (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.