Creamy Seafood Stuffed Shells

By Summer

Ingredients

• 24 uncooked jumbo pasta shells
• 1 TB finely chopped green pepper
• 1 TB chopped red onion
• 1 tsp. plus 1/4 cup butter, divided
• 2 cans (6 oz each) lump crabmeat, drained
• 1 package (5 oz) frozen cooked salad shrimp, thawed
• 1 egg, lightly beaten
• 1/2 cup shredded mozzarella cheese
• 1/4 cup mayonnaise
• 2 TB plus 4 cups milk, divided
• 1-1/2 tsp. seafood seasoning, divided
• 1/4 tsp. pepper
• 1/4 cup all-purpose flour
• 1/4 tsp. coarsely ground pepper
• 1-1/2 cups grated Parmesan cheese

Preparation

Step 1

Cook pasta according to package directions. Meanwhile, in a small skillet, saute green pepper and onion in 1 tsp. butter until tender; set aside.

In a large bowl, combine the crab, shrimp, egg, mozzarella cheese, mayonnaise, 2 TB milk, 1 tsp. seafood seasoning, pepper and green pepper mixture.

Drain and rinse pasta; stuff each shell with 1 rounded TB of seafood mixture. Place in a greased 13 X 9" 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.


8 servings