Creamy Shrimp-Stuffed Jumbo Pasta Shells

Stuffed shells are a delicious and comforting dish that everyone can enjoy. They are perfect for family dinners, gatherings, or when you want to impress someone with your cooking. This recipe combines pasta, creamy cheeses, and savory shrimp, making it a wonderful meal that is sure to please. Plus, it’s easy to prepare and can be made in advance!

How to Make Stuffed Shells

Ingredients

• 21 Jumbo pasta shells (about 6oz)
• 24 oz marinara sauce
• 2 cups mozzarella cheese
• 1 tomato (diced and divided)
• 8 oz cream cheese
• 1/2 cup heavy cream
• 3 Tbsp mayo
• 1 Tbsp olive oil
• 1 tsp garlic powder
• 2 Tbsp grated parmesan cheese
• 1 cup white cheddar cheese (shredded)
• 1/4 tsp dried thyme
• 1 tsp dried parsley
• 4 cloves garlic (crushed)
• 2 cups cooked shrimp (tails removed)

Directions

1. Preheat your oven to 375°F (190°C).
2. Cook the jumbo pasta shells according to the package instructions. Drain and set aside.
3. In a large bowl, mix the cream cheese, heavy cream, mayo, garlic powder, grated parmesan, white cheddar, half of the diced tomato, dried thyme, and dried parsley. Stir until smooth.
4. Add the crushed garlic and cooked shrimp to the cheese mixture. Mix well.
5. Stuff each cooked shell with the shrimp and cheese mixture.
6. In a baking dish, spread half of the marinara sauce on the bottom. Arrange the stuffed shells on top.
7. Pour the remaining marinara sauce over the stuffed shells.
8. Top with mozzarella cheese and the other half of the diced tomato.
9. Cover with aluminum foil and bake for 25 minutes.
10. Remove the foil and bake for an additional 10 minutes, until the cheese is bubbly and golden.

How to Serve Stuffed Shells

Serve the stuffed shells hot, straight from the oven. You can pair them with a side salad and garlic bread for a complete meal. For an extra touch, sprinkle some fresh herbs on top before serving.

How to Store Stuffed Shells

Allow the stuffed shells to cool completely before storing. Place them in an airtight container in the refrigerator. They can last up to 3-4 days. If you want to freeze them, make sure they are tightly sealed in a freezer-safe container. They can be frozen for up to 3 months.

Tips to Make Stuffed Shells

• Ensure the pasta shells are cooked al dente, so they hold up well while baking.
• Customize your filling by adding spinach or other vegetables for extra flavor and nutrients.
• Use a mix of different cheeses for a unique taste.
• If you prefer, you can use ground meat instead of shrimp.

Variation

You can make vegetarian stuffed shells by omitting the shrimp and adding more vegetables like spinach or mushrooms instead. You can also use ricotta cheese instead of cream cheese for a lighter option.

FAQs

Can I use other types of pasta?

Yes, you can use other large pasta types like manicotti if you can’t find jumbo shells.

Can I prepare these ahead of time?

Absolutely! You can stuff the shells and assemble them in the dish a day in advance. Just cover and refrigerate until you’re ready to bake.

What can I do with leftovers?

Leftover stuffed shells can be reheated in the microwave or in the oven. You can add a little marinara sauce to keep them moist.

Stuffed Shells

A delightful dish featuring jumbo pasta shells filled with a creamy cheese and shrimp mixture, topped with marinara sauce and melted mozzarella.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Dinner, Main Course

Cuisine Italian

Servings 6 servings

Calories 450 kcal

Ingredients

  

For the Filling

• 8 oz cream cheese
• 1/2 cup heavy cream
• 3 Tbsp mayo
• 1 tsp garlic powder
• 2 Tbsp grated parmesan cheese
• 1 cup white cheddar cheese (shredded)
• 1/4 tsp dried thyme
• 1 tsp dried parsley
• 4 cloves garlic (crushed)
• 2 cups cooked shrimp (tails removed)

For Assembly

• 21 pieces Jumbo pasta shells (about 6oz)
• 24 oz marinara sauce
• 2 cups mozzarella cheese
• 1 piece tomato (diced and divided)
• 1 Tbsp olive oil

Instructions

 

Preparation

• Preheat your oven to 375°F (190°C).
• Cook the jumbo pasta shells according to the package instructions. Drain and set aside.
• In a large bowl, mix the cream cheese, heavy cream, mayo, garlic powder, grated parmesan, white cheddar, half of the diced tomato, dried thyme, and dried parsley until smooth.
• Add the crushed garlic and cooked shrimp to the cheese mixture. Mix well.
• Stuff each cooked shell with the shrimp and cheese mixture.

Assembly

• In a baking dish, spread half of the marinara sauce on the bottom. Arrange the stuffed shells on top.
• Pour the remaining marinara sauce over the stuffed shells.
• Top with mozzarella cheese and the other half of the diced tomato.
• Cover with aluminum foil and bake for 25 minutes.
• Remove the foil and bake for an additional 10 minutes, until the cheese is bubbly and golden.

Notes

Serve hot with a side salad and garlic bread. Tips: Ensure the pasta is cooked al dente. Customize by adding spinach or using different cheeses. Vegetarian option available by omitting shrimp.

Keyword cheesy pasta, Comfort Food, Family Dinner, Shrimp Pasta, Stuffed Shells