Cajun Seafood Stuffed Shells
Cajun Seafood Stuffed Shells
Ingredients
For the Pasta
- 1 box jumbo shells pasta
For the Seafood Mixture
- 1 pound crawfish tails, peeled and deveined
- 1 pound shrimp, peeled and deveined
- 1 pound jumbo lump crab meat
- 1 stick butter
- 1/4 cup red bell pepper, diced
- 1/4 cup green bell pepper, diced
- 1/4 cup onion, diced
- 1 tablespoon garlic, minced
- 1 teaspoon Cajun seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese
For the Cheese Filling
- 1 cup ricotta cheese
- 1 egg, large
- 1/2 cup Parmesan cheese
- 1 cup mozzarella cheese, shredded
- 1 cup provolone cheese, shredded
For Assembly and Garnish
- 1 cup mozzarella cheese, shredded, for topping
- 1 cup provolone cheese, shredded, for topping
- 1/2 cup marinara sauce, optional, for the bottom of the pan
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Boil the jumbo shells pasta according to package directions until al dente. Once cooked, rinse with cold water and set aside.
⏱️ 12 min
- 2
In a large pan, melt 1 stick of butter over medium heat. Add the diced red bell pepper, green bell pepper, and onion. Sauté until the vegetables are softened, about 5-7 minutes.
⏱️ 7 min
- 3
Add the minced garlic to the pan and cook for about 1 minute until fragrant. Stir in the Cajun seasoning, smoked paprika, onion powder, garlic powder, dried oregano, dried basil, cayenne pepper, black pepper, and salt. Mix well to thoroughly combine the seasonings with the vegetables.
⏱️ 3 min
- 4
Add the crawfish tails and shrimp to the pan. Cook until the shrimp turn pink and the crawfish are heated through, about 3-5 minutes.
⏱️ 5 min
- 5
Gently fold in the jumbo lump crab meat, fresh chopped parsley, and fresh chopped dill. Mix carefully to avoid breaking up the crab meat.
⏱️ 2 min
- 6
Pour in the heavy cream and add 1/2 cup Parmesan cheese to the seafood mixture. Stir until the sauce is well combined and slightly thickened. Remove the pan from the heat.
⏱️ 3 min
- 7
In a separate large bowl, combine the ricotta cheese, large egg, 1/2 cup Parmesan cheese, 1 cup shredded mozzarella cheese, and 1 cup shredded provolone cheese. Mix all ingredients thoroughly until well combined.
⏱️ 5 min
- 8
Add the cooked seafood mixture to the prepared cheese mixture. Stir well to integrate all ingredients for the shell filling.
⏱️ 3 min
- 9
Preheat your oven to 375°F. Spread a thin layer of marinara sauce (if using) on the bottom of a baking dish. Take each jumbo shell and generously stuff it with the seafood and cheese filling. Arrange the stuffed shells neatly in the prepared baking dish.
⏱️ 15 min•🌡️ 375
- 10
Sprinkle the remaining shredded mozzarella and provolone cheese evenly over the stuffed shells.
⏱️ 2 min
- 11
Bake in the preheated oven at 375°F for 20-25 minutes, or until the cheese is melted and bubbly and the shells are heated through.
⏱️ 25 min•🌡️ 375
- 12
Remove from the oven, garnish with fresh parsley, and serve hot.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Cajun Seafood Stuffed Shells
For the Pasta
- 1 box jumbo shells pasta
For the Seafood Mixture
- 1 pound crawfish tails, peeled and deveined
- 1 pound shrimp, peeled and deveined
- 1 pound jumbo lump crab meat
- 1 stick butter
- 1/4 cup red bell pepper, diced
- 1/4 cup green bell pepper, diced
- 1/4 cup onion, diced
- 1 tablespoon garlic, minced
- 1 teaspoon Cajun seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese
For the Cheese Filling
- 1 cup ricotta cheese
- 1 egg, large
- 1/2 cup Parmesan cheese
- 1 cup mozzarella cheese, shredded
- 1 cup provolone cheese, shredded
For Assembly and Garnish
- 1 cup mozzarella cheese, shredded, for topping
- 1 cup provolone cheese, shredded, for topping
- 1/2 cup marinara sauce, optional, for the bottom of the pan
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Boil the jumbo shells pasta according to package directions until al dente. Once cooked, rinse with cold water and set aside.
⏱️ 12 min - 2
In a large pan, melt 1 stick of butter over medium heat. Add the diced red bell pepper, green bell pepper, and onion. Sauté until the vegetables are softened, about 5-7 minutes.
⏱️ 7 min - 3
Add the minced garlic to the pan and cook for about 1 minute until fragrant. Stir in the Cajun seasoning, smoked paprika, onion powder, garlic powder, dried oregano, dried basil, cayenne pepper, black pepper, and salt. Mix well to thoroughly combine the seasonings with the vegetables.
⏱️ 3 min - 4
Add the crawfish tails and shrimp to the pan. Cook until the shrimp turn pink and the crawfish are heated through, about 3-5 minutes.
⏱️ 5 min - 5
Gently fold in the jumbo lump crab meat, fresh chopped parsley, and fresh chopped dill. Mix carefully to avoid breaking up the crab meat.
⏱️ 2 min - 6
Pour in the heavy cream and add 1/2 cup Parmesan cheese to the seafood mixture. Stir until the sauce is well combined and slightly thickened. Remove the pan from the heat.
⏱️ 3 min - 7
In a separate large bowl, combine the ricotta cheese, large egg, 1/2 cup Parmesan cheese, 1 cup shredded mozzarella cheese, and 1 cup shredded provolone cheese. Mix all ingredients thoroughly until well combined.
⏱️ 5 min - 8
Add the cooked seafood mixture to the prepared cheese mixture. Stir well to integrate all ingredients for the shell filling.
⏱️ 3 min - 9
Preheat your oven to 375°F. Spread a thin layer of marinara sauce (if using) on the bottom of a baking dish. Take each jumbo shell and generously stuff it with the seafood and cheese filling. Arrange the stuffed shells neatly in the prepared baking dish.
⏱️ 15 min•🌡️ 375 - 10
Sprinkle the remaining shredded mozzarella and provolone cheese evenly over the stuffed shells.
⏱️ 2 min - 11
Bake in the preheated oven at 375°F for 20-25 minutes, or until the cheese is melted and bubbly and the shells are heated through.
⏱️ 25 min•🌡️ 375 - 12
Remove from the oven, garnish with fresh parsley, and serve hot.
⏱️ 3 min