The Story & Intro
Hi, I’m INAYA, 38, from the beautiful island of Crete in Greece, and today I want to welcome you into my kitchen with one of my favorite comfort-meets-elegance dishes: Crab and Ricotta Stuffed Shells. I still remember the first time I made this recipe on a breezy afternoon when the windows were open, and the smell of the sea seemed to sneak right into my kitchen. Growing up, my grandmother taught me that seafood should be treated gently, with love and simplicity, and that lesson lives on in this dish.
Back then, cooking was never about perfection. It was about connection. Sometimes my kitchen was a mess, flour on the counter, laughter in the air, but the food always brought us together. These Crab and Ricotta Stuffed Shells remind me of that feeling cozy, generous, and made to be shared. The creamy ricotta, the sweet crab, the tender pasta… it’s the kind of meal that makes people linger at the table just a little longer.
I love how Crab and Ricotta Stuffed Shells feel special enough for guests but easy enough for a relaxed family dinner. Whether you’re new to cooking or already confident in the kitchen, this recipe invites you to slow down and enjoy the process. Food isn’t just fuel it’s memories, stories, and warmth, and I’m so happy to share this one with you.
Ingredients
Here’s everything you’ll need to make these rich and comforting Crab and Ricotta Stuffed Shells:
- Jumbo pasta shells
- Whole milk ricotta cheese
- Fresh lump crab meat (picked over for shells)
- Grated Parmesan cheese
- Shredded mozzarella cheese
- Egg
- Garlic cloves
- Fresh parsley
- Lemon zest
- Salt and black pepper
- Olive oil
- Marinara sauce (or a light cream sauce if you prefer)
Each ingredient plays a role, but nothing overpowers the delicate sweetness of the crab. That balance is key.
Step-by-Step Instructions
Start by bringing a large pot of salted water to a boil. Cook the jumbo shells just until al dente you want them tender but sturdy enough to hold the filling. Drain and lay them out on a tray so they don’t stick together.
In a large bowl, gently mix the ricotta, egg, Parmesan, mozzarella, minced garlic, lemon zest, salt, and pepper. Fold in the crab meat carefully, using a light hand so the crab stays chunky and tender. Stir in fresh parsley for a pop of freshness.
Spread a layer of marinara sauce across the bottom of a baking dish. Using a spoon, generously fill each shell with the crab and ricotta mixture and nestle them into the dish. Drizzle lightly with olive oil and add a little more sauce on top if you like things extra saucy.
Cover with foil and bake until heated through and bubbly. Remove the foil at the end to let the tops lightly brown and become irresistible.
Serving Suggestions
These Crab and Ricotta Stuffed Shells are rich and creamy, so I love serving them with something fresh on the side. A crisp green salad with lemon vinaigrette balances the dish beautifully. Warm crusty bread is perfect for soaking up the sauce, and a chilled glass of white wine makes it feel like a seaside dinner in Crete.
For gatherings, serve the shells straight from the baking dish at the center of the table. Let everyone help themselves food tastes better when shared.
Recipe Card
| ⏱️ Time | 🛒 Ingredients | 👩🍳 Instructions | 📝 Notes | 🍽️ Nutrition |
|---|---|---|---|---|
| ⏱️ Prep: 25 min ⏱️ Cook: 35 min ⏱️ Total: 1 hr | 🛒 Jumbo shells, ricotta, crab meat, Parmesan, mozzarella, egg, garlic, parsley, lemon zest, marinara | 👩🍳 Cook shells, mix filling, stuff, bake until bubbly | 📝 Use fresh crab for best flavor. Don’t overmix the filling. | 🍽️ Protein-rich, calcium-packed, indulgent but balanced |
Conclusion
These Crab and Ricotta Stuffed Shells are more than just a recipe they’re an invitation to slow down, gather around the table, and create a moment. From my kitchen in Crete to yours, I hope this dish brings warmth, comfort, and a little joy to your home. Cooking doesn’t have to be complicated to be meaningful. Sometimes, it’s just pasta, cheese, crab, and love.
