MAKES: 8 servings
Ingredients
- 24 uncooked jumbo pasta shells
- 1 tablespoon finely chopped eco-friendly 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 large egg, gently beaten
- 1/2 cup shredded part-skim mozzarella cheese
- 1/4 cup mayonnaise
- two tablespoons plus 4 cups 2% milk, divided
- 1-1/2 teaspoons sea food seasoning, divided
- 1/4 teaspoon pepper
- 1/4 cup all-purpose flour
- 1/4 teaspoon coarsely ground pepper
- 1-1/2 cups grated Mozzarella dairy product
Directions
- Prepare pasta based on package directions.
- Meanwhile, in a tiny skillet, saute eco-friendly pepper and onion in 1 teaspoon butter until tender put aside.
- Inside a large bowl, combine crab, shrimp, egg, mozzarella cheese, mayonnaise, two tablespoons milk, 1 teaspoon sea food seasoning, pepper and eco-friendly pepper mixture.
- Preheat oven to 350. Drain and rinse pasta stuff each covering with 1 rounded tablespoon of sea food mixture. Devote a greased 13x9-in. baking dish.
- In a tiny saucepan, melt remaining butter over medium heat. Whisk in flour and coarsely ground pepper progressively whisk in remaining milk. Provide a boil prepare and stir 2 minutes or until thickened. Stir in Mozzarella dairy product.
- Pour over stuffed shells. Sprinkle with remaining sea food seasoning. Bake, uncovered, 30-35 minutes or until bubbly. Yield: 8 servings.
Initially printed as Creamy Sea food-Stuffed Shells in Taste of Home