Name: Creamy Seafood Stuffed Shells
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 24 shells, 8 serving(s)
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

Recipe by Claudia Dawn

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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:: 55mins
Serves:
Yields:
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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

Cook pasta according to package directions. Meanwhile, in a small skillet, saute green pepper and onion in 1 teaspoon butter until tender; set aside.
In a large bowl, combine the crab, shrimp, egg, mozzarella cheese, mayonnaise, 2 tablespoons milk, 1 teaspoon seafood seasoning, pepper and green pepper mixture.
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.
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.
Pour over stuffed shells. Sprinkle with remaining seafood seasoning. Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Yield: 8 servings.

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RECIPE MADE WITH LOVE BY

@Claudia Dawn

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@Claudia Dawn

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"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."

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creation by Claudia Dawn

12/21/2012

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.