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Garlic Butter Lobster-Filled Jumbo Pasta Shells

A luxurious, quick, and delicious seafood comfort food perfect for impressing guests or family on busy weeknights.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Seafood
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta and Filling
  • 1 pound jumbo pasta shells The large size perfectly holds the filling.
  • 1 pound lobster meat Cooked and chopped.
  • 1 cup ricotta cheese Creamy goodness.
  • 1 cup shredded mozzarella cheese For meltiness.
  • 4 cloves garlic Minced.
  • 1/4 cup fresh parsley Chopped for freshness.
  • 1/2 cup unsalted butter Brings everything together.
  • to taste salt and pepper Your best friends in the kitchen.
Garlic Butter Sauce
  • 1/2 cup unsalted butter For the garlic butter sauce.
  • 4 cloves garlic Remaining, sautéed for flavor.

Method
 

Cooking the Pasta
  1. Fill a large pot with water, add a sprinkle of salt, and bring it to a boil. Cook jumbo shells according to package instructions until al dente.
Preparing the Filling
  1. In a large bowl, combine the chopped lobster meat, ricotta, half of the mozzarella, minced garlic, parsley, and season with salt and pepper. Mix well.
Filling the Shells
  1. Once the pasta shells are cooked and cooled, take a spoonful of the lobster filling and stuff each shell generously.
Making the Garlic Butter Sauce
  1. In a saucepan, melt the unsalted butter over medium heat. Add the remaining garlic and sauté until fragrant but not browned—about 2 minutes.
Assembling the Dish
  1. Preheat your oven to 350°F (175°C). Drizzle garlic butter on the bottom of a baking dish, place the filled shells in, and pour the rest of the garlic butter over the top. Sprinkle the leftover mozzarella on top.
Baking
  1. Cover the dish with aluminum foil and bake for 20 minutes. Then uncover and bake for an additional 10-15 minutes, or until bubbly and golden.
Serving
  1. Remove from the oven, let cool for a couple of minutes, and serve.

Notes

For a lighter option, swap ricotta for cottage cheese or use shrimp/crab meat instead of lobster. You can also add spinach or sun-dried tomatoes for extra flavor. Store leftovers in an airtight container in the fridge for 3-4 days.