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Creamy Baked Seafood Stuffed Shells with Béchamel Sauce Recipe

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3.9 from 86 reviews

This creamy baked seafood-stuffed shells recipe features jumbo pasta shells filled with a savory mixture of shrimp, scallops, and lump crab meat. The seafood filling is combined with fresh herbs, mayonnaise, and Dijon mustard, then baked in a luscious Old Bay-spiced béchamel sauce until bubbly and golden. Perfect for special occasions or a comforting weeknight meal, this decadent pasta dish delivers rich flavors with a satisfying crispy breadcrumb topping.

  • Total Time: 1 hour 30 minutes
  • Yield: Serves 6-8

Ingredients

For the Stuffed Shells:

  • Nonstick cooking spray
  • 6 ounces jumbo pasta shells (approx. 22 shells)
  • 1 tablespoon unsalted butter
  • ½ small yellow onion, finely diced
  • 4 cloves garlic, finely chopped or grated
  • 8 ounces shrimp, peeled, deveined, and cut into ½-inch pieces
  • 8 ounces bay scallops, cut into ½-inch pieces if needed
  • 8 ounces lump crab meat
  • ¼ cup finely chopped fresh parsley
  • ⅓ cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Old Bay seasoning
  • ½ lemon, juiced
  • Kosher salt and ground black pepper, to season

For the Seafood Béchamel Sauce:

  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 cup clam juice
  • 2 cups half and half
  • 1 teaspoon Old Bay seasoning
  • Kosher salt and ground black pepper, to season

For the Crispy Breadcrumbs:

  • ½ cup panko breadcrumbs
  • 2 tablespoons unsalted butter, melted
  • Kosher salt and ground black pepper, to season

Instructions

  1. Preheat and prepare dish: Preheat the oven to 350°F with a rack in the center. Lightly coat a 9×13-inch oven- and broiler-safe baking dish with nonstick cooking spray. If using frozen seafood, thaw thoroughly and pat dry with paper towels.
  2. Boil the pasta: Bring a large pot of generously salted water to a boil. Add the jumbo pasta shells and cook 2-3 minutes less than the al dente cooking time indicated on the package to avoid overcooking during baking. Drain the shells, but do not rinse, and set aside.
  3. Prepare the seafood filling: Melt 1 tablespoon unsalted butter in a large skillet over medium heat. Add the finely diced yellow onion, season with salt and pepper, and cook for 4-5 minutes until softened and golden. Stir in the chopped garlic and cook for 1-2 minutes until fragrant. Add the scallops, cooking for 1 minute, then add the shrimp and cook for an additional 30 seconds. Transfer this mixture to a large mixing bowl. Add lump crab meat, chopped parsley, mayonnaise, Dijon mustard, Old Bay seasoning, and lemon juice. Season with salt and pepper and mix gently to combine. Set aside.
  4. Make the seafood béchamel sauce: Using the same skillet, melt 3 tablespoons unsalted butter over medium heat. Whisk in 3 tablespoons all-purpose flour, stirring vigorously to eliminate lumps and cooking the roux for 1-2 minutes until golden. Slowly whisk in 1 cup clam juice, 2 cups half and half, and 1 teaspoon Old Bay seasoning. Simmer the sauce for 3-4 minutes, stirring often until thickened. Remove from heat, taste, and adjust seasoning with salt and pepper as needed.
  5. Prepare breadcrumb topping: In a small bowl, combine ½ cup panko breadcrumbs with 2 tablespoons melted unsalted butter. Season with salt and pepper, then toss to combine thoroughly. Set aside.
  6. Assemble the shells: Spread 1 cup of the seafood béchamel sauce evenly over the bottom of the prepared baking dish. Generously stuff each jumbo pasta shell with the seafood filling and arrange them in a single layer over the sauce. Pour the remaining béchamel sauce evenly over the stuffed shells and sprinkle the buttered panko breadcrumbs on top.
  7. Bake the shells: Bake in the preheated oven for 30 minutes until the sauce is bubbling and the breadcrumb topping is golden brown. For extra browning, broil on the center rack for 2-3 minutes, watching carefully to prevent burning.
  8. Rest and serve: Let the baked stuffed shells rest for 5 minutes before serving. Garnish with additional finely chopped fresh herbs such as parsley or chives if desired, and serve alongside a light green salad for a complete meal. Enjoy!

Notes

  • If using frozen seafood, ensure it is fully thawed and patted dry to prevent excess moisture in the filling.
  • Cooking the pasta shells slightly under al dente helps them hold their shape during baking without becoming mushy.
  • Clam juice can typically be found canned in the seafood section of most grocery stores; it adds a lovely briny flavor to the béchamel.
  • For added richness, you can substitute half and half with whole milk or light cream according to preference.
  • Broiling the dish is optional but gives a delightful crispy, golden breadcrumb crust on top.
  • To make ahead, you can assemble the dish and refrigerate for up to 24 hours before baking. Add a few extra minutes to baking time if baking straight from chilled.
  • Author: Amelia
  • Prep Time: 45 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesvibe.com/creamy-baked-seafood-stuffed-shells-with-bechamel-sauce-recipe/