Creamy Seafood-Stuffed Shells Recipe

Some of the best dishes take time. Lasagna, for example, requires cooked pasta, a cooked filling, and a (preferably homemade) cooked sauce. Stuffed shells are similar in that they are the sum of many parts, a long prep to eventually achieve a casserole dish of cheesy goodness. Perhaps, though, that is why such dishes are regarded so highly in kitchens around the world. Every palette recognizes a lovingly prepared dinner.

That being said, stuffed shells are probably not your weeknight go-to, so why not make them as special as possible? Splurge a little with this recipe shared by developer Michelle McGlinn; luscious lump crab joins fresh shrimp and Old Bay for a just-barely spicy filling stuffed inside jumbo shells, then is coated in a rich and creamy tomato sauce. Want to really go for gold here? Swap the shrimp for lobster. Either way, your guests will be seriously impressed (so save this one for the in-laws).

First, pick up jumbo pasta shells. These are about 3 inches wide. If you can't find large shells, you can also make this recipe with manicotti which are about the same size. For the stuffing, pick up lump crab meat, fresh shrimp, garlic, lemon, cream cheese, Old Bay seasoning, parsley, and red pepper flakes. Lump crab meat is usually sold in cans or small containers — you're looking for cooked crab meat. You can also use special crab meat or claw meat, just be sure to remove any shells and roughly chop before using.

You'll reuse the parsley, garlic, and pepper flakes later, so be sure to grab extra. For the sauce, you'll need butter, onion, tomato paste, cognac (or brandy), tomato purée, and heavy whipping cream. You'll need salt and pepper to season the filling and sauce, then, just grab some parmesan cheese to melt over top.

Before stuffing the shells, the shrimp and aromatics need to be cooked and the cream cheese melted to form a filling. Shrimp cooks quickly and the crab is already cooked, so this will be fast. Toss the shrimp, crab, and garlic together until shrimp is pink and garlic is fragrant. Add lemon juice, then melt the cream cheese into the mixture, stirring constantly to avoid sticking or burning. The cream cheese should melt into a smooth, thick sauce. Season generously, then remove from the heat.

If you've made vodka sauce, you'll be familiar with this process (and can even swap for vodka, if you prefer). Sauté the onion and garlic until soft, then add the tomato paste and cook until the paste is beginning to stick to the bottom of the pot. Deglaze using the cognac, scraping up the caramelized tomato from the bottom of the pot. Once the cognac is reduced by about half, add the tomato purée and heavy cream and stir. Simmer until thickened, then remove from the heat.

Spread the sauce across the bottom of a 9x13 casserole dish, then set up a shell-filling station. Using a small, narrow spoon, scoop the crab filling into the shells, filling until shells are stuffed by not overflowing. By doing this, you should be able to fill 20 shells generously. As you fill each shell, arrange the pasta into the casserole dish, nestling firmly into the sauce.

Baking the shells not only melts the cheese, but turns the dish into a casserole instead of a pasta. Generously grate cheese over the shells then bake until cheese is melty and sauce is thickened, about 20 minutes at 350 F. Remove from the oven and sprinkle with parsley and pepper flakes to serve.

If you're making this dish ahead of time, put it all together, wrap it in plastic wrap, and chill the entire dish until ready to serve. Then just pop it in the oven and bake until heated through — see, we told you it was perfect for guests. If you aren't planning a party, leftovers save well, too. However, because there's so much cream, we recommend against freezing it. Refrigerate the leftovers in an airtight container for up to a week for quick and easy dinners throughout the week, and serve with leafy green salads or roasted vegetables to cut the richness a bit (that, and it never hurts to eat your vegetables).