Creamy Lobster Stuffed Shells
Creamy Lobster Stuffed Shells
Ingredients
For the Pasta
- 12 jumbo pasta shells
- 1 teaspoon olive oil
For the Lobster Filling
- 8 ounces cooked lobster meat, chopped
- 1 cup ricotta cheese
- 1/2 cup Parmesan cheese, grated, plus more for topping
- 1/2 cup mozzarella cheese, shredded
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon lemon zest
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Cream Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups milk, whole or 2%
- 4 ounces cream cheese, softened
- 1/4 cup dry white wine, such as Pinot Grigio (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon nutmeg, ground
Instructions
- 1
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package directions until al dente. Drain well, toss with 1 teaspoon of olive oil to prevent sticking, and set aside.
⏱️ 10 min
- 3
In a medium bowl, combine the chopped lobster meat, ricotta cheese, 1/2 cup Parmesan cheese, mozzarella cheese, fresh parsley, lemon zest, garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix until well combined.
⏱️ 10 min
- 4
Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux.
⏱️ 2 min
- 5
Gradually whisk in the milk until smooth. If using, stir in the white wine. Bring the sauce to a gentle simmer, stirring frequently, until it begins to thicken.
⏱️ 5 min
- 6
Reduce heat to low and stir in the softened cream cheese until fully melted and smooth. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and ground nutmeg. Remove from heat.
⏱️ 3 min
- 7
Spread about 1/2 cup of the cream sauce evenly over the bottom of the prepared baking dish.
⏱️ 1 min
- 8
Carefully stuff each cooked pasta shell with the lobster filling. Arrange the stuffed shells in a single layer in the baking dish.
⏱️ 7 min
- 9
Pour the remaining cream sauce evenly over the stuffed shells. Sprinkle with additional grated Parmesan cheese, as desired.
⏱️ 2 min
- 10
Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is lightly golden. Let rest for a few minutes before serving.
⏱️ 25 min•🌡️ 375
Kitchen Tools
Nutrition Facts (per serving)
Creamy Lobster Stuffed Shells
For the Pasta
- 12 jumbo pasta shells
- 1 teaspoon olive oil
For the Lobster Filling
- 8 ounces cooked lobster meat, chopped
- 1 cup ricotta cheese
- 1/2 cup Parmesan cheese, grated, plus more for topping
- 1/2 cup mozzarella cheese, shredded
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon lemon zest
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Cream Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups milk, whole or 2%
- 4 ounces cream cheese, softened
- 1/4 cup dry white wine, such as Pinot Grigio (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon nutmeg, ground
Instructions
- 1
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package directions until al dente. Drain well, toss with 1 teaspoon of olive oil to prevent sticking, and set aside.
⏱️ 10 min - 3
In a medium bowl, combine the chopped lobster meat, ricotta cheese, 1/2 cup Parmesan cheese, mozzarella cheese, fresh parsley, lemon zest, garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix until well combined.
⏱️ 10 min - 4
Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux.
⏱️ 2 min - 5
Gradually whisk in the milk until smooth. If using, stir in the white wine. Bring the sauce to a gentle simmer, stirring frequently, until it begins to thicken.
⏱️ 5 min - 6
Reduce heat to low and stir in the softened cream cheese until fully melted and smooth. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and ground nutmeg. Remove from heat.
⏱️ 3 min - 7
Spread about 1/2 cup of the cream sauce evenly over the bottom of the prepared baking dish.
⏱️ 1 min - 8
Carefully stuff each cooked pasta shell with the lobster filling. Arrange the stuffed shells in a single layer in the baking dish.
⏱️ 7 min - 9
Pour the remaining cream sauce evenly over the stuffed shells. Sprinkle with additional grated Parmesan cheese, as desired.
⏱️ 2 min - 10
Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is lightly golden. Let rest for a few minutes before serving.
⏱️ 25 min•🌡️ 375