Cheesy Shellfish Pasta Bake (Print Version)

# Ingredients:

→ Seafood

01 - 8 oz lobster meat
02 - 8 oz lump crab meat
03 - 8 oz shrimp, peeled, deveined and chopped (optional)

→ Pasta

04 - 20-24 jumbo pasta shells, cooked according to package directions

→ Produce

05 - 3 garlic cloves, minced
06 - 2 tablespoons fresh parsley, chopped (for garnish, optional)

→ Dairy

07 - 8 oz cream cheese, softened
08 - 1 cup shredded mozzarella cheese, divided
09 - 3/4 cup grated Parmesan Reggiano cheese
10 - 1/2 cup heavy whipping cream
11 - 1 1/2 tablespoons butter, divided

→ Baking & Spices

12 - 1 tablespoon all-purpose flour
13 - Salt and pepper to taste

→ Optional Extras

14 - 1 tablespoon fresh lemon juice
15 - 1/4 teaspoon red pepper flakes

# Instructions:

01 - Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to package directions until al dente (usually 8-9 minutes). Be careful not to overcook as they will continue cooking in the oven. Drain and rinse with cold water to stop the cooking process. Set aside on a baking sheet to prevent sticking.
03 - If using whole lobster tails or claws, remove the meat and chop into bite-sized pieces. Pick through the crab meat to remove any shells. If using shrimp, ensure they're peeled, deveined, and chopped into small pieces.
04 - In a large mixing bowl, combine the softened cream cheese, half of the Parmesan cheese (3/8 cup), and 1/2 cup of mozzarella cheese. Mix until well blended. Gently fold in the lobster meat and crab meat (and optional shrimp). Season the mixture with salt and pepper to taste. If using, add the lemon juice and red pepper flakes for additional flavor.
05 - In a medium saucepan, melt 1 tablespoon of butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it. Sprinkle the flour over the garlic and butter, whisking constantly to form a roux. Cook for about 1 minute to remove the raw flour taste. Gradually pour in the heavy cream while continuing to whisk. Add the remaining Parmesan cheese and stir until the sauce is smooth and slightly thickened. Season with a pinch of salt and pepper.
06 - Spoon the seafood mixture into each cooked pasta shell, filling them generously. Arrange the stuffed shells in the prepared baking dish, placing them close together but not overcrowded.
07 - Pour the prepared cream sauce evenly over the stuffed shells. Sprinkle the remaining 1/2 cup of mozzarella cheese over the top. Dot with the remaining 1/2 tablespoon of butter cut into small pieces.
08 - Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then remove the foil and continue baking for an additional 10 minutes, or until the cheese is bubbly and beginning to brown around the edges.
09 - Let the dish rest for 5 minutes before serving. If desired, garnish with freshly chopped parsley. Serve hot with garlic bread and a crisp salad for a complete meal.

# Notes:

01 - These Creamy Seafood Stuffed Shells are a luxurious twist on the classic Italian dish, featuring succulent lobster and crab meat in a rich, cheesy filling and sauce.
02 - For a more economical version, you can substitute some of the lobster or crab with additional shrimp, or use imitation crab meat.
03 - The stuffed shells can be assembled up to 24 hours ahead and refrigerated, covered, until ready to bake. Add an extra 10-15 minutes to the baking time if cooking from refrigerated.
04 - Leftover shells can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a 350°F oven until warmed through.

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