Go Back

Crab Stuffed Shells with Bechamel

Crab stuffed shells are filled with ricotta, Parmesan, herbs, and lump crab, then baked under a smooth béchamel sauce. The shells turn tender while the topping bubbles and the center reaches 160°F.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Resting 10 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

For the shells and filling
  • 1 tsp olive oil for greasing the baking dish
  • 12 oz jumbo pasta shells
  • 1 egg large
  • 1 container (15 oz) whole-milk ricotta
  • 1 cup Parmesan grated, divided
  • 2 tbsp parsley chopped fresh
  • 1 tsp lemon zest finely grated
  • 1 tsp kosher salt divided
  • 0.25 tsp black pepper
  • 1 lb lump crab meat picked over for shell fragments
For the béchamel
  • 4 tbsp unsalted butter
  • 0.25 cup all-purpose flour
  • 4 cups whole milk
  • 0.125 tsp nutmeg ground

Equipment

  • 1 9x13-inch baking dish

Method
 

Cook the shells and prepare the filling
  1. Heat the oven to 375°F.
  2. Use the olive oil to grease a 9x13-inch baking dish.
  3. Cook the pasta shells in a large pot of boiling water according to package directions until just al dente, usually 9–11 minutes.
  4. Drain the shells and set aside to cool enough to handle.
  5. In a large bowl, mix the egg, ricotta, 1/2 cup Parmesan, parsley, lemon zest, 1/2 teaspoon salt, and black pepper.
  6. Gently fold in the crab.
Make the béchamel
  1. Melt the butter in a medium saucepan over medium heat.
  2. Whisk in the flour and cook for 1 minute.
  3. Gradually whisk in the milk until smooth.
  4. Bring the sauce to a gentle simmer, whisking often, and cook for 5–7 minutes until thick enough to coat the back of a spoon.
  5. Whisk in the remaining 1/2 teaspoon salt and the nutmeg.
Assemble and bake
  1. Spread about 1 cup of béchamel in the prepared dish.
  2. Fill 24 intact shells with the crab mixture.
  3. Arrange the filled shells in the dish.
  4. Spoon the remaining béchamel over the shells.
  5. Sprinkle with the remaining 1/2 cup Parmesan.
  6. Cover the dish with foil and bake for 20 minutes.
  7. Uncover and bake for 10–15 minutes until the sauce bubbles and the center of the filling reaches 160°F.
  8. Let the shells rest for 10 minutes before serving.

Notes

Fold the crab in gently to keep the pieces intact. Refrigerate leftovers for up to 3 days; freezing is suitable. For a gluten-free version, use gluten-free jumbo shells and a gluten-free 1:1 flour blend.