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Seafood-Stuffed Shells

Total Time

Prep: 35 min. Bake: 30 min.


10 servings

These stuffed shells are really good, and we have them often. Even if you don’t like fish, you’ll love this dish.


  • 30 uncooked jumbo pasta shells
  • 1/2 pound bay scallops
  • 2 teaspoons butter
  • 2 large eggs
  • 2 cups 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


  1. Cook pasta shells according to package directions. Preheat oven to 350°.
  2. Meanwhile, in a small skillet over medium heat, cook scallops in butter until opaque, 1-2 minutes. Transfer to a large bowl.
  3. Place 1 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.
  4. Stuff cooked pasta shells with seafood mixture. Place in a greased 13x9-in. baking dish; top with Alfredo sauce. Cover and bake until bubbly, 30-35 minutes.

Nutrition Facts

3 stuffed shells: 356 calories, 13g fat (8g saturated fat), 150mg cholesterol, 641mg sodium, 29g carbohydrate (4g sugars, 1g fiber), 30g protein.

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