Creamy Seafood Stuffed Shells

I found this on the Taste of Home website where Katie Sloan of Charlotte, NC submitted her recipe inspired by her love of lasagna, pasta shells and seafood.

• Ready In: 55 mins
• Serves: 8
• Yields: 24 shells

Ingredients

• 24  jumbo pasta shells, uncooked
• 1  tablespoon green pepper, finely chopped
• 1  tablespoon red onion, chopped
• 1  teaspoon butter, divided
• 1⁄4 cup butter, divided
• 2 (6 ounce) cans lump crabmeat, drained
• 1 (5 ounce) package baby shrimp, frozen cooked thawed
• 1  egg, lightly beaten
• 1⁄2 cup part-skim mozzarella cheese, shredded
• 1⁄4 cup mayonnaise
• 2  tablespoons 2% low-fat milk, divided
• 4  cups 2% low-fat milk, divided
• 1 1⁄2 teaspoons  seafood seasoning, divided
• 1⁄4 teaspoon pepper
• 1⁄4 cup all-purpose flour
• 1⁄4 teaspoon fresh coarse ground black pepper
• 1 1⁄2 cups parmesan cheese, grated

Directions

1. Cook pasta according to package directions. Meanwhile, in a small skillet, saute green pepper and onion in 1 teaspoon butter until tender; set aside.
2. In a large bowl, combine the crab, shrimp, egg, mozzarella cheese, mayonnaise, 2 tablespoons milk, 1 teaspoon seafood seasoning, pepper and green pepper mixture.
3. Drain and rinse pasta; stuff each shell with 1 rounded tablespoon of seafood mixture. Place in a greased 13-in. x 9-in. baking dish.
4. In a small saucepan, melt remaining butter over medium heat. Whisk in flour and coarsely ground pepper; gradually whisk in remaining milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in Parmesan cheese.
5. Pour over stuffed shells. Sprinkle with remaining seafood seasoning. Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Yield: 8 servings.