Creamy Baked Seafood-Stuffed Shells with Béchamel Sauce Recipe
Creamy Baked Seafood-Stuffed Shells with Béchamel Sauce is a decadent Italian-American casserole featuring jumbo pasta shells filled with a succulent mixture of shrimp, scallops, and lump crab meat blended with herbs, mayonnaise, and Dijon mustard. The shells are baked in a rich, flavorful seafood béchamel sauce, topped with crispy panko breadcrumbs for a golden, crunchy finish. This comforting dish makes a perfect special-occasion meal or impressive dinner, balancing creamy textures with delicate seafood flavors.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
Ingredients
For the Pasta and Filling
- Nonstick cooking spray
- 6 ounces jumbo pasta shells (approximately 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 Breadcrumb Topping
- ½ cup panko breadcrumbs
- 2 tablespoons unsalted butter, melted
- Kosher salt and ground black pepper, to season
Instructions
- Prep: Preheat your oven to 350°F (175°C) and place a rack in the center position. Lightly coat a 9×13-inch oven-safe baking dish with nonstick cooking spray. If using frozen seafood, ensure it is thawed and patted as dry as possible with paper towels.
- Boil the pasta: Bring a large pot of generously salted water to a boil. Add the jumbo pasta shells and cook until 2-3 minutes under al dente, following package directions. Drain the shells but do not rinse to keep the starch for better sauce adhesion. Set aside.
- Prepare the seafood filling: In a large skillet over medium heat, melt 1 tablespoon unsalted butter. Add the finely diced yellow onion, season with salt and pepper, and cook for 4-5 minutes until softened and golden. Add the garlic and cook an additional 1-2 minutes until fragrant. Stir in bay scallops and cook for 1 minute, then add shrimp and cook 30 seconds more until just opaque. Transfer this seafood mixture to a large bowl. Add lump crab meat, finely chopped parsley, mayonnaise, Dijon mustard, Old Bay seasoning, and freshly squeezed lemon juice. Season with salt and pepper, then mix gently but thoroughly to combine. Set aside.
- Make the seafood béchamel sauce: Wipe out the skillet used for the seafood mixture and return it to medium heat. Add 3 tablespoons unsalted butter and melt completely. Whisk in the all-purpose flour vigorously to form a roux, cooking for 1-2 minutes until golden and slightly nutty in aroma. Slowly whisk in clam juice and half and half, then add Old Bay seasoning. Simmer gently for 3-4 minutes, stirring often until the sauce thickens to a creamy consistency. Remove from heat and season with salt and pepper to taste.
- Prepare the crispy breadcrumb topping: In a small bowl, combine panko breadcrumbs with melted butter, seasoning with salt and pepper. Toss well to coat evenly and set aside.
- Assemble the stuffed shells: Spread 1 cup of the prepared seafood béchamel sauce over the bottom of the prepared baking dish. Generously stuff each cooked pasta shell with the seafood filling and arrange the shells in a single layer in the dish. Pour the remaining béchamel sauce evenly over the shells and sprinkle the breadcrumb mixture on top.
- Bake the stuffed shells: Place the baking dish in the preheated oven and bake uncovered for 30 minutes until the sauce is bubbling and the breadcrumb topping is golden brown. For extra browning, place under the broiler on the center rack for 2-3 minutes, watching carefully to avoid burning.
- Serve: Allow the stuffed shells to rest for 5 minutes after baking. Serve warm, optionally garnished with freshly chopped herbs such as chives or parsley. This dish pairs wonderfully with a light fresh salad like a simple mixed greens salad with red wine vinaigrette.
Notes
- If using frozen seafood, thaw it completely and pat dry to prevent excess liquid in the filling and sauce.
- Do not rinse cooked pasta shells after boiling; this helps the béchamel sauce adhere better.
- You can substitute half and half with whole milk and heavy cream mixture if desired.
- Old Bay seasoning can be adjusted in quantity or replaced with a seafood seasoning blend if unavailable.
- For extra flavor, add a splash of white wine to the béchamel sauce during simmering, if preferred.
- Serve leftover stuffed shells within 2 days and store covered in the refrigerator. Reheat gently covered in the oven or microwave.
