Seaside Stuffed Shells Alfredo #Ragu

Ragú® Recipe Contest Entry. Pasta shells with a creamy, cheesy filling of shrimp and lump crab meat. Topped off with Ragu Alfredo sauce and buttered breadcrumbs.

• Ready In: 1 hr
• Serves: 6
• Yields: 18 stuffed shells

Ingredients

• 18  jumbo pasta shells, cooked al dente
• 1 (16 ounce) jar  Ragú® Pasta Sauce, alfredo sauce, divided
• 3⁄4 lb  cooked shrimp, peeled, deveined and roughly chopped
• 8  ounces lump crabmeat
• 1  egg
• 6  slices bacon, cooked crisp and crumbled
• 2  tablespoons  diced red bell peppers
• 2  green onions, thinly sliced
• 4  ounces chive & onion cream cheese, softened
• 1⁄2 cup  shredded mozzarella cheese
• 1⁄2 cup  grated parmesan cheese, divided
• 1⁄3 cup panko breadcrumbs
• 2  tablespoons butter, melted

Directions

1. Heat oven to 350 degrees F. Spoon 2 tablespoons of the Alfredo sauce into an 8"X11" glass baking dish and spread evenly on bottom. Set aside.
2. In a large bowl, combine the shrimp, crabmeat, egg, bacon, red bell pepper, green onion, cream cheese, mozzarella, all but 2 tablespoons of the grated Parmesan and 1 tablespoon Alfredo sauce. Mix well with hands.
3. Carefully stuff each shell with about 2-3 tablespoons crab mixture, mounding slightly and packing into pasta shell. Place each in prepared baking dish.
4. Spoon remaining Alfredo sauce evenly over stuffed shells.
5. In a small bowl, combine the breadcrumbs, butter and remaining Parmesan. Mix well. Sprinkle evenly over stuffed shells.
6. Place in oven and bake for 30-35 minutes or until hot and bubbly and breadcrumbs are golden brown.