Easy Homemade Creamy Lobster Stuffed Pasta Shells — Traditional Comfort with a Healthy Twist

There’s something about the aroma of butter and garlic that instantly takes me back to a brisk seaside afternoon — lobster rolls at the harbor, laughter, and the promise of a cozy meal. This recipe for Creamy Lobster Stuffed Pasta Shells captures that same comfort in a warm, elegant casserole. Creamy Lobster Stuffed Pasta Shells are perfect for a special weeknight dinner, a Sunday family meal, or even holidays when you want to serve something that feels celebratory but still homemade and approachable.

Think of this as that one dish you pull out when you want to impress without the fuss: tender lobster folded into a silky, cheesy filling, tucked into jumbo shells and baked in a luscious cream sauce. It’s rich, comforting, and surprisingly easy.

🧂 Ingredients (serves 4–6)

• 18 jumbo pasta shells
• 1 lb cooked lobster meat, chopped into bite-sized pieces (about 2 cups) — or 2 cups mixed seafood if you prefer
• 1 cup ricotta cheese
• 4 oz cream cheese, softened
• 1/2 cup freshly grated Parmesan cheese, divided
• 1/4 cup finely diced roasted red pepper (optional, for color and sweetness)
• 2 tbsp fresh parsley, minced
• 1 tbsp fresh chives or green onions, minced
• 1 tbsp lemon juice + 1 tsp lemon zest
• 1 tsp salt (adjust to taste)
• 1/4 tsp white or black pepper
• 1/4 tsp smoked paprika or pinch cayenne (optional)

For the creamy white sauce (béchamel-style):

• 4 tbsp (1/2 stick) unsalted butter
• 1/2 cup finely diced shallot (or 1 small onion)
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour (use gluten-free blend for GF)
• 2 cups whole milk (or 1 1/2 cups milk + 1/2 cup light cream for extra richness)
• 3/4 cup freshly grated Parmesan cheese
• Salt and pepper to taste
• Pinch of nutmeg (optional)

Crunchy topping (optional):

• 1/3 cup panko breadcrumbs (use gluten-free panko if needed)
• 2 tbsp melted butter
• 2 tbsp grated Parmesan

Notes:

• If using frozen lobster, thaw and pat dry. If using raw lobster tails, steam or poach gently until just cooked, cool, then remove meat.
• For a lighter version, swap half the ricotta for part-skim ricotta and omit cream cheese.

👩‍🍳 Directions

1. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a boil. Cook jumbo shells for 9–11 minutes until just al dente (they will cook more in the oven). Drain and spread shells on a towel to cool and prevent sticking.
3. While pasta cooks, prepare the lobster filling: in a large bowl, combine chopped lobster, ricotta, cream cheese, 1/2 cup Parmesan, roasted red pepper (if using), parsley, chives, lemon juice and zest, salt, pepper, and smoked paprika. Stir gently to combine. Taste and adjust seasoning.
4. Make the creamy sauce: In a medium saucepan, melt butter over medium heat. Add shallot and sauté 3–4 minutes until soft. Add garlic and cook 30 seconds more. Sprinkle in flour and cook, whisking, about 1 minute to remove raw flour taste. Gradually whisk in milk and/or cream. Bring to a gentle simmer and cook 6–8 minutes until sauce thickens and coats the back of a spoon. Stir in 1/4–1/2 tsp salt, pepper, nutmeg, and 3/4 cup Parmesan until smooth. Remove from heat.
5. Spoon about 1 cup of sauce into the bottom of the prepared baking dish, spreading to cover. This prevents sticking and gives the shells a creamy base.
6. Fill each cooled shell with about 2–3 tablespoons of the lobster mixture and arrange filled shells in the dish, seam side up.
7. Pour remaining sauce evenly over and around the shells. If using, combine panko, melted butter, and 2 tbsp Parmesan and sprinkle over the top.
8. Bake uncovered for 22–30 minutes, until the sauce is bubbling and the topping is golden. If you want extra browning, broil 1–2 minutes — watch closely to prevent burning.
9. Let the dish rest 5–10 minutes before serving so the sauce sets slightly. Garnish with extra parsley and a lemon wedge if desired.

Quick timing summary:

• Pasta: 9–11 minutes boiling
• Sauce thickening: 6–8 minutes simmering
• Bake: 22–30 minutes + 5–10 min rest

💡 Tips & Variations

• Healthier swaps:

  • Reduce calories: use part-skim ricotta + plain Greek yogurt in place of cream cheese, and swap heavy cream for more milk.
  • Low-carb: replace pasta shells with blanched zucchini boats, roasted portobello caps, or use low-carb pasta shells.
  • Gluten-free: use gluten-free jumbo shells and gluten-free flour or cornstarch slurry for the sauce.
  • Vegan/plant-based: use hearts of palm or artichoke hearts shredded for “seafood,” swap ricotta/cream cheese for cashew ricotta, use nutritional yeast for cheesy flavor, and make a cashew-cream béchamel. (Note: texture and flavor will differ from lobster.)

• Flavor variations:

  • Add a splash of dry white wine to the sauce (deglaze after shallots) for brightness.
  • Fold in sautéed spinach or chopped sautéed mushrooms into the filling for extra veggies.
  • Mix in a pinch of Old Bay or Cajun seasoning for a bolder, coastal flavor.

• Serving ideas:

  • Serve with a crisp green salad (arugula + lemon vinaigrette), roasted asparagus, or garlic-parmesan broccoli. A simple crusty bread is lovely for soaking up the sauce.
  • Pair with a chilled Chardonnay or a crisp Sauvignon Blanc.

• Storage & reheating:

  • Refrigerate leftovers in an airtight container up to 3 days. Reheat covered in a 350°F oven for 15–20 minutes or microwave individual portions until hot.
  • Freezing: assemble shells in a freezer-safe dish, cover tightly, and freeze before baking for up to 2 months. Thaw overnight in the fridge, then bake 35–40 minutes (may need a little longer). Baked leftovers can be frozen, but texture may change.

• Allergy note: contains shellfish and dairy. Take care if cooking for anyone with shellfish allergies.

🩺 Health & Lifestyle Tie-in (Optional)
Lobster is a lean, high-protein seafood that provides vitamins and minerals like B12, selenium, and some omega-3s — a great choice for a protein-rich meal. Choosing lighter dairy substitutions and adding veggies makes this a balanced dish that supports a healthier lifestyle. Small decisions in the kitchen — like swapping heavy cream for milk or adding more greens — add up over time and can help reduce health-related costs down the road. Eating thoughtfully is both self-care and smart financial wellbeing.

❤️ Conclusion
Creamy Lobster Stuffed Pasta Shells turn a handful of simple, delicious ingredients into a comforting, restaurant-worthy meal you can make at home. Whether you’re cooking for a cozy date night, a family celebration, or just because you deserve something special, this recipe will deliver warmth and smiles. If you make it, let me know in the comments or tag me — I’d love to see your version!

#fblifestyle #rezepte #DDR #Hydration #Gesundheit

Creamy Lobster Stuffed Pasta Shells

Creamy Lobster Stuffed Pasta Shells are rich and comforting, perfect for impressing guests or enjoying a cozy family meal. This dish combines tender lobster with a silky cheese filling, all baked in a luscious cream sauce.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 30 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Seafood

Calories: 450

Ingredients Method Notes

Ingredients

  

Pasta and Filling

• 18 pieces jumbo pasta shells
• 1 lb cooked lobster meat, chopped into bite-sized pieces (about 2 cups) or 2 cups mixed seafood if preferred
• 1 cup ricotta cheese
• 4 oz cream cheese, softened
• 1/2 cup freshly grated Parmesan cheese, divided
• 1/4 cup finely diced roasted red pepper optional, for color and sweetness
• 2 tbsp fresh parsley, minced
• 1 tbsp fresh chives or green onions, minced
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 tsp salt adjust to taste
• 1/4 tsp white or black pepper
• 1/4 tsp smoked paprika or pinch cayenne optional

Creamy White Sauce

• 4 tbsp unsalted butter
• 1/2 cup finely diced shallot (or 1 small onion)
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour (use gluten-free blend for GF)
• 2 cups whole milk (or 1 1/2 cups milk + 1/2 cup light cream for extra richness)
• 3/4 cup freshly grated Parmesan cheese
• Salt and pepper to taste
• Pinch of nutmeg optional

Crunchy Topping

• 1/3 cup panko breadcrumbs (use gluten-free panko if needed)
• 2 tbsp melted butter
• 2 tbsp grated Parmesan

Method

 

Preparation

1. Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
2. Bring a large pot of salted water to a boil. Cook jumbo shells for 9–11 minutes until just al dente. Drain and spread shells on a towel to cool.

Filling

1. In a large bowl, combine chopped lobster, ricotta, cream cheese, 1/2 cup Parmesan, roasted red pepper, parsley, chives, lemon juice, lemon zest, salt, pepper, and smoked paprika. Stir gently to combine.

Sauce Preparation

1. In a medium saucepan, melt butter over medium heat. Add shallot and sauté until soft.
2. Add garlic and cook 30 seconds more. Sprinkle in flour and cook, whisking, about 1 minute.
3. Gradually whisk in milk and/or cream. Bring to a gentle simmer and cook until sauce thickens.
4. Stir in salt, pepper, nutmeg, and Parmesan until smooth. Remove from heat.

Assembly

1. Spoon about 1 cup of sauce into the bottom of the prepared baking dish.
2. Fill each cooled shell with about 2–3 tablespoons of the lobster mixture and arrange filled shells in the dish, seam side up.
3. Pour remaining sauce evenly over and around the shells.
4. Combine panko, melted butter, and Parmesan, and sprinkle over the top if using.

Baking

1. Bake uncovered for 22–30 minutes, until the sauce is bubbling and the topping is golden. Broil for 1–2 minutes if extra browning is desired.
2. Let the dish rest for 5–10 minutes before serving.

Notes

If using frozen lobster, thaw and pat dry. For lighter versions, swap half the ricotta for part-skim ricotta and omit cream cheese. To make gluten-free: use gluten-free jumbo shells and flour.