Why You’ll Love This Recipe

I love this recipe because it’s both luxurious and comforting. The seafood filling is flavorful and moist, the béchamel sauce adds a silky richness, and the baked topping creates the perfect golden crust. Despite its fancy presentation, it’s surprisingly easy to prepare and versatile enough for both weeknight dinners and special occasions. The best part is that I can customize the seafood based on what’s fresh or available, making this dish adaptable year-round.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Stuffed Shells:
nonstick cooking spray
6 ounces jumbo pasta shells (about 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
seafood béchamel sauce (see below)
crispy breadcrumbs (see below)

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

Directions

1. Prep the Oven: I preheat the oven to 350°F and lightly coat a 9×13-inch baking dish with nonstick spray. If using frozen seafood, I thaw and pat it dry before starting.

2. Cook the Pasta: I bring a large pot of salted water to a boil, add the jumbo shells, and cook them until about 2–3 minutes shy of al dente. I drain them (without rinsing) and set them aside.

3. Prepare the Seafood Filling: I melt the butter in a large skillet over medium heat. I add the onion with a pinch of salt and pepper, cooking for about 4–5 minutes until softened and golden. Then I stir in the garlic and cook for another minute until fragrant. I add the scallops first and cook for 1 minute, followed by the shrimp for another 30 seconds. I transfer everything to a large bowl, add the crab, parsley, mayonnaise, Dijon, Old Bay, and lemon juice, then season with salt and pepper. I mix until well combined.

4. Make the Seafood Béchamel Sauce: I wipe out the skillet and melt the butter over medium heat. I whisk in the flour, cooking for 1–2 minutes to create a smooth roux. Gradually, I whisk in the clam juice and half and half, stirring until smooth. I season with Old Bay, salt, and pepper, and simmer for 3–4 minutes until thickened.

5. Prepare the Breadcrumbs: In a small bowl, I mix the panko with melted butter and season lightly with salt and pepper.

6. Assemble the Dish: I spread 1 cup of the béchamel sauce over the bottom of the prepared baking dish. I stuff each pasta shell generously with the seafood filling and arrange them in a single layer. I pour the remaining béchamel over the top and sprinkle with the buttered breadcrumbs.

7. Bake: I bake the shells for 30 minutes, until bubbly and golden. For an extra golden crust, I broil them for 2–3 minutes, keeping a close eye to prevent burning.

8. Serve: I let the dish rest for about 5 minutes before serving. I love topping each portion with extra chopped parsley or chives for a fresh finish and serving it with a crisp green salad.

Servings and Timing

This recipe serves 6–8 people. It takes about 45 minutes to prep and another 45 minutes to bake, for a total of 1 hour and 30 minutes.

Variations

Sometimes I switch up the seafood mix with lobster, firm white fish, or langoustines for a different twist. For a touch of spice, I add a pinch of cayenne or crushed red pepper to the béchamel. If I want a cheesier version, I stir a bit of shredded Gruyère or Parmesan into the sauce before baking. For a lighter take, I use milk instead of half and half and skip the breadcrumbs.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I cover the dish with foil and bake at 350°F for about 15–20 minutes, or microwave individual portions until hot. Fully baked shells can also be frozen for up to 3 months—perfect for future dinners. When reheating from frozen, I thaw overnight in the fridge and reheat as usual.

FAQs

Can I assemble this dish ahead of time?

Yes, I often prepare it up to a day in advance, cover it tightly, and refrigerate. When baking, I add 5–10 extra minutes to ensure it’s heated through.

Can I use canned crab instead of fresh?

Yes, as long as it’s good quality. I drain it well to avoid adding excess moisture.

What can I use instead of clam juice?

I sometimes use seafood stock or chicken broth, but clam juice gives the best depth of flavor.

Can I use frozen seafood?

Yes, I just make sure it’s fully thawed and patted dry before cooking.

How do I prevent the shells from tearing?

I cook them just shy of al dente and handle them gently when stuffing.

Can I use smaller pasta shells?

I prefer jumbo shells for easy stuffing, but I can also use manicotti or cannelloni tubes.

How do I make it extra creamy?

I add a little cream cheese or mascarpone to the seafood filling for a richer texture.

What can I serve with this dish?

I love pairing it with a crisp salad, garlic bread, or roasted asparagus.

Can I make it without breadcrumbs?

Yes, it’s still delicious without them—just bake until the sauce bubbles and the top turns golden.

Can I add cheese to the topping?

Definitely! Parmesan or Pecorino Romano sprinkled on top adds extra flavor and a beautiful crust.

Conclusion

These Creamy Baked Seafood-Stuffed Shells with Béchamel Sauce are one of the most comforting and impressive dishes I’ve ever made. I love how the rich seafood filling and velvety sauce bake together into something truly special. Whether for a family dinner, a date night, or a holiday meal, this recipe never fails to impress—it’s decadent, satisfying, and full of coastal flavor in every bite.