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Stuffed Shells
Nb persons: 8
Yield:
Preparation time:
Total time:
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| 8 ServingsPrep: 40 min. Bake: 30 min. Ingredients 24 uncooked jumbo pasta shells | |
| 1 tablespoon | finely chopped green pepper |
| 1 tablespoon | chopped red onion |
| 1 teaspoon plus 1/4 cup | butter, divided |
| 2 cans (6 ounces each) | lump crabmeat, drained |
| 1 package (5 ounces) | frozen cooked salad shrimp, thawed |
| 1 | egg, lightly beaten |
| 1/2 cup | shredded part-skim mozzarella cheese |
| 1/4 cup | mayonnaise |
| 2 tablespoons plus 4 cups | milk, divided |
| 1-1/2 teaspoons | seafood seasoning, divided |
| 1/4 teaspoon | pepper |
| 1/4 cup | all-purpose flour |
| 1/4 teaspoon | coarsely ground pepper |
| 1-1/2 cups | grated Parmesan cheese |
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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