Seafood-Stuffed Shells

Total Time Prep: 40 min. Bake: 30 min.
Yield 8 servings
Test Kitchen Approved
Seafood-stuffed shells celebrate the decadent flavors of crab and shrimp. Baked with a rich Parmesan cheese sauce, these shells are comforting enough for a weeknight dinner but elegant enough for a dinner party.

Ingredients

  • 24 uncooked jumbo pasta shells
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped green pepper
  • 1/4 cup finely chopped red onion
  • 1 tablespoon butter plus 1/4 cup butter, divided
  • 2 cans (6 ounces each) lump crabmeat, drained
  • 8 ounces peeled and deveined cooked shrimp (41-50 per pound), chopped
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1-1/2 teaspoons seafood seasoning, divided
  • 1/4 teaspoon pepper
  • 1 large egg, lightly beaten
  • 1/4 cup mayonnaise
  • 2 tablespoons plus 4 cups 2% milk, divided
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • 1-1/2 cups grated Parmesan cheese
  • Optional: Soft bread crumbs, toasted in butter and chopped fresh parsley

Directions

  1. Cook pasta according to package directions.
  2. Meanwhile, in a small skillet, saute celery, green pepper and onion in 1 tablespoon butter until tender; set aside.
  3. In a large bowl, combine crab, shrimp, mozzarella cheese, 1 teaspoon seafood seasoning, pepper and celery mixture. In a small bowl, whisk egg, mayonnaise and 2 tablespoons milk until smooth; stir into crab mixture.
  4. Preheat oven to 350°. Drain and rinse pasta; stuff each shell with 1 rounded tablespoon seafood mixture. Place in a greased 13x9-in. baking dish.
  5. In a small saucepan, melt remaining 1/4 cup butter over medium heat. Whisk in flour, salt and coarsely ground pepper; gradually whisk in remaining 4 cups milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in Parmesan cheese.
  6. Pour over stuffed shells. Sprinkle with remaining seafood seasoning. Bake, uncovered, 30-35 minutes or until bubbly. If desired, top with toasted bread crumbs, chopped parsley and additional Parmesan cheese.

Nutrition Facts

3 stuffed shells: 448 calories, 23g fat (11g saturated fat), 148mg cholesterol, 710mg sodium, 31g carbohydrate (7g sugars, 1g fiber), 29g protein.

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
Recipe Creator

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