1. Preheat your oven to 375°F. Lightly grease a 9×13-inch baking dish and set it aside.
2. Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package instructions until al dente—usually about 9-11 minutes. Drain and rinse under cold water to stop the cooking process. Set aside on a clean kitchen towel to dry.
3. In a medium skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant but not browned. This step always reminds me of my dad’s big pots simmering with spices—aroma is everything!
4. Add the chopped shrimp and crab meat to the skillet. Cook for 2-3 minutes just to warm through and let the seafood soak up that garlicky goodness. Remove from heat and let cool slightly.
5. In a large bowl, combine ricotta, half of the mozzarella, half of the Parmesan, chopped parsley, lemon juice, salt, pepper, and red pepper flakes if using. Stir in the seafood mixture until everything is well mixed.
6. Spread a thin layer of marinara sauce on the bottom of your prepared baking dish. This keeps the shells from sticking and adds a tangy base.
7. Gently stuff each pasta shell with a generous spoonful of the creamy seafood mixture and arrange them in the baking dish.
8. Pour the heavy cream evenly over the stuffed shells, then spread the remaining marinara sauce over the top. Sprinkle the remaining mozzarella and Parmesan cheese evenly across the dish.
9. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.
10. Garnish with extra fresh parsley before serving. Trust me, that pop of green makes these shells look as inviting as they taste.

One little tip I’ve learned over countless dinners: don’t rush the baking. Letting the shells soak in the sauce and cheese melds all those flavors beautifully, just like my mom’s magic with a can of tomatoes.