Ingredients
20-24 jumbo pasta shells
1 lb lump crab meat (picked over for shells)
1 cup ricotta cheese
1/2 cup cream cheese (softened)
3/4 cup shredded mozzarella cheese (plus extra for topping)
1/4 cup grated Parmesan cheese
1 egg
2 cloves garlic (minced)
2 tbsp fresh parsley (chopped)
1 tsp lemon juice
Salt and pepper to taste
2 cups Alfredo sauce (or marinara if preferred)
Optional: pinch of red pepper flakes
Instructions
Cook the Shells:
Boil pasta shells according to package directions until al dente. Drain and rinse with cool water. Set aside.
Prepare the Filling:
In a large bowl, mix ricotta, cream cheese, mozzarella, Parmesan, egg, garlic, parsley, lemon juice, salt, and pepper. Gently fold in the crab meat to keep chunks intact.
Assemble the Dish:
Spread 1 cup of sauce on the bottom of a baking dish. Stuff each shell with the crab mixture and place in the dish.
Top & Bake:
Pour remaining sauce over shells and sprinkle with extra mozzarella. Cover with foil and bake at 375°F (190°C) for 20 minutes. Remove foil and bake an additional 10 minutes until bubbly and lightly golden.
Serve:
Garnish with extra parsley and serve warm.
Notes
Cooking Tips
- Use lump crab meat for the best texture and flavor.
- Don’t overmix the filling—keep the crab in chunks.
- Slightly undercook shells so they don’t tear when stuffing.
- Add a splash of white wine to the sauce for extra depth.
Variations
- Spicy Version: Add Cajun seasoning or extra red pepper flakes.
- Lighter Option: Use low-fat ricotta and reduced-fat cream cheese.
- Seafood Mix: Combine crab with shrimp or scallops.
- Marinara Style: Swap Alfredo for marinara for a brighter, tangy flavor.
- Spinach Addition: Mix in sautéed spinach for added color and nutrition.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 420–480
- Sodium: 680mg
- Fat: 24g
- Carbohydrates: 32g
- Protein: 22g