Creamy Seafood Stuffed Shells |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 1 |
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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:
1. Cook pasta according to package directions. Meanwhile, in a small skillet, saute green pepper and onion in 1 teaspoon butter until tender; set aside.
2. In a large bowl, combine the crab, shrimp, egg, mozzarella cheese, mayonnaise, 2 tablespoons milk, 1 teaspoon seafood seasoning, pepper and green pepper mixture.
3. 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.
4. 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.
5. 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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