Recipes › Seafood › Crab and Ricotta Stuffed Shells Recipe

Crab and Ricotta Stuffed Shells Recipe

Recipe by Pedro M. A. Neves

This elegant Italian-inspired pasta dish features jumbo shells filled with a creamy blend of fresh crab, ricotta, and herbs, then baked in a light tomato sauce. The delicate sweetness of the crab pairs beautifully with the richness of ricotta and fresh basil, creating a restaurant-quality seafood pasta that is surprisingly simple to prepare at home.

Ingredients

• 400g jumbo pasta shells (about 20-24 shells)
• 300g fresh lump crab meat, picked over for shells
• 250g whole milk ricotta cheese
• 60g grated Parmigiano-Reggiano
• 30g panko breadcrumbs
• 2 large egg yolks
• 30ml fresh lemon juice
• 15ml extra virgin olive oil
• 2 cloves garlic, minced
• 400g canned San Marzano tomatoes, crushed by hand
• 8 fresh basil leaves, torn
• 4g sea salt, divided
• 2g ground black pepper
• Pinch of freshly grated nutmeg
• 500ml whole milk or heavy cream (optional, for a richer sauce)

Instructions

1. Bring a large pot of salted water (approximately 4 liters) to a rolling boil. Add the jumbo pasta shells and cook for 2 minutes less than the package instructions (they should be just under al dente, as they will finish cooking in the oven). Drain in a colander and set aside on a clean kitchen towel to cool and prevent sticking.

2. While the pasta cooks, prepare the filling. In a large mixing bowl, combine the ricotta, egg yolks, lemon juice, Parmigiano-Reggiano, panko breadcrumbs, minced garlic, 2g salt, pepper, and nutmeg. Fold in the crab meat gently using a rubber spatula to keep the lumps intact.

3. Preheat the oven to 190°C (375°F). In a medium saucepan, warm the olive oil over medium heat. Add the remaining minced garlic and sauté for 30 seconds until fragrant.

4. Pour the crushed tomatoes into the saucepan with the garlic oil. Add 2g salt and a pinch of pepper. Simmer for 8-10 minutes, stirring occasionally, until the sauce thickens slightly. Tear in half the fresh basil and remove from heat. If using cream, stir in the milk or heavy cream now for a richer sauce.

5. Lightly coat the bottom of a 9x13-inch (23x33 cm) baking dish with a thin layer of tomato sauce. Arrange a spoonful of crab-ricotta filling into each cooled pasta shell, using approximately 1.5 tablespoons per shell, and arrange filled-side up in the baking dish in a single layer.

6. Pour the remaining tomato sauce evenly over the filled shells, ensuring some sauce nestles between them. Sprinkle any remaining Parmigiano-Reggiano over the top if desired.

7. Cover the baking dish tightly with aluminum foil and bake for 20 minutes. Remove the foil and bake for a further 10-12 minutes until the shells are heated through and the edges of the sauce begin to bubble gently.

8. Remove from the oven and let rest for 3-4 minutes. Garnish with the remaining torn fresh basil and a light drizzle of extra virgin olive oil. Serve warm directly from the baking dish or transfer individual portions to plates.

Substitutions

• For a vegan version, replace ricotta with cashew cream (150g soaked cashews blended with 100ml plant-based milk) and omit egg yolks; use flaked king oyster mushrooms or hearts of palm in place of crab.
• Substitute fresh crab with high-quality canned crab meat or frozen crab if fresh is unavailable; thaw frozen crab thoroughly and drain excess liquid.
• Replace Parmigiano-Reggiano with aged pecorino Romano for a more assertive, salty flavor.
• For a lighter sauce, use crushed tomatoes with a splash of dry white wine instead of cream, or use low-fat Greek yogurt in place of whole milk ricotta.

Tips

• Undercook the pasta shells slightly (al dente minus 2 minutes) so they remain tender rather than mushy after baking; they continue to soften in the oven.
• Gently pick through the crab meat by hand before mixing into the filling to remove any small shells or cartilage that may have been missed by the fishmonger.
• Prepare the filled shells up to 4 hours ahead, cover tightly with plastic wrap, and refrigerate. Add 5 extra minutes to the baking time if baking from cold.

Stuffed pasta shells, or 'conchiglioni ripieni', are a classic of modern Italian-American and Italian coastal cuisine. While not traditional to one specific Italian region, this preparation reflects the Italian mastery of combining seafood with creamy pasta fillings, drawing on the cooking traditions of Liguria and Sicily where fresh crab and seafood preparations are celebrated.

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