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Creamy Seafood-Stuffed Shells

 Creamy Seafood-Stuffed Shells
Inspired by my love of lasagna, pasta shells and seafood, I created this recipe that's easy to make but special enough to serve company. I serve it with garlic bread and a salad. —Katie P. Sloan, Charlotte, North Carolina
8 ServingsPrep: 40 min. Bake: 30 min.


  • 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 2% 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


  • 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 crab, shrimp, egg, mozzarella cheese,
  • mayonnaise, 2 tablespoons milk, 1 teaspoon seafood seasoning, pepper
  • and green pepper mixture.
  • Preheat oven to 350°. Drain and rinse pasta; stuff each shell

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Creamy Seafood-Stuffed Shells (continued)

Directions (continued)

  • with 1 rounded tablespoon of seafood mixture. Place in a greased
  • 13x9-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 2 minutes or until thickened. Stir in
  • Parmesan cheese.
  • Pour over stuffed shells. Sprinkle with remaining seafood seasoning.
  • Bake, uncovered, 30-35 minutes or until bubbly. Yield: 8 servings.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.