Name: Creole Stuffed Shells
Total time: 1 h 30 min
Yield: Serves 6
Cuisine: Creole & Cajun
Ingredients: 8 ounces jumbo pasta shells; Table salt for cooking pasta; 2 ounces Parmesan cheese, grated (1 cup); 2 tablespoons extra-virgin olive oil; 6 garlic cloves, minced; 1½ teaspoons Tony Chachere’s Original Creole Seasoning; 1½ teaspoons Old Bay Seasoning; 5 sprigs fresh thyme; 2 tablespoons tomato paste; 1 (28-ounce) can crushed tomatoes; 1½ cups half-and-half; 1 pound cooked and peeled small shrimp (51 to 60 per pound), patted dry and cut into ¾-inch pieces; 1½ teaspoons Tony Chachere’s Original Creole Seasoning; 1½ teaspoons Old Bay Seasoning; 12 ounces (1½ cups) whole-milk ricotta cheese; 4 ounces Parmesan cheese, grated (2 cups); 1 large egg; 2 teaspoons minced fresh thyme; ¼ teaspoon pepper

Creole Stuffed Shells

By Vallery Lomas

Published on October 16, 2026

Time

1½ hours

Yield

Serves 6

Ingredients

SHELLS

8 ounces jumbo pasta shellsTable salt for cooking pasta2 ounces Parmesan cheese, grated (1 cup)

SAUCE

2 tablespoons extra-virgin olive oil6 garlic cloves, minced1½ teaspoons Tony Chachere’s Original Creole Seasoning1½ teaspoons Old Bay Seasoning5 sprigs fresh thyme2 tablespoons tomato paste1 (28-ounce) can crushed tomatoes1½ cups half-and-half

FILLING

1 pound cooked and peeled small shrimp (51 to 60 per pound), patted dry and cut into ¾-inch pieces1½ teaspoons Tony Chachere’s Original Creole Seasoning1½ teaspoons Old Bay Seasoning12 ounces (1½ cups) whole-milk ricotta cheese4 ounces Parmesan cheese, grated (2 cups)1 large egg2 teaspoons minced fresh thyme¼ teaspoon pepper

Before You Begin

We like the flavor of Tony Chachere’s Original Creole Seasoning, which is available nationally, but feel free to use any Louisiana (Cajun or Creole) seasoning blend.

Instructions

for the shells

Adjust oven rack to middle position and heat oven to 350 degrees. Bring 4 quarts water to boil in large pot. Add 8 ounces jumbo pasta shells and 1 tablespoon table salt and cook, stirring occasionally, until al dente. Drain pasta and rinse under cold water until cool to touch.

for the sauce

Meanwhile, cook 2 tablespoons extra-virgin olive oil and 6 minced garlic cloves in medium saucepan over medium heat, stirring frequently, until garlic is fragrant but not browned, about 1 minute. Add 1½ teaspoons Tony Chachere’s Original Creole Seasoning, 1½ teaspoons Old Bay, and 5 sprigs thyme and cook until fragrant, about 30 seconds. Stir in 2 tablespoons tomato paste, then add 1 can crushed tomatoes and 1½ cups half-and-half and bring to simmer. Simmer, uncovered, until slightly thickened, about 10 minutes. Discard thyme sprigs.

for the filling

Toss 1 pound cooked and peeled small shrimp, patted dry and cut into ¾-inch pieces, with 1½ teaspoons Tony Chachere’s Original Creole Seasoning and 1½ teaspoons Old Bay in bowl. Whisk 1½ cups whole-milk ricotta cheese, 2 cups grated Parmesan, 1 egg, 2 teaspoons minced thyme, and ¼ teaspoon pepper in large bowl until combined. Fold in shrimp.

Spread 2 cups sauce over bottom of broiler-safe 13 by 9-inch baking dish. Arrange shells in single layer over sauce (about 25 to 30 shells). Spoon filling evenly into shells. Spoon remaining sauce over shells and spread evenly, then sprinkle with 1 cup grated Parmesan.

Cover dish tightly with aluminum foil and bake for 30 minutes. Remove foil and return dish to oven. Turn on broiler. Broil until cheese is melted and bubbly, 3 to 5 minutes. Serve.