Description
Delicious and creamy seafood-stuffed jumbo pasta shells filled with a savory mixture of crabmeat, shrimp, mozzarella, and aromatic vegetables, baked in a rich Parmesan cheese sauce. This comforting dish combines tender pasta with a flavorful seafood filling, perfect for a family dinner or special occasion.
Ingredients
Seafood and Pasta
- 24 uncooked jumbo pasta shells
- 2 cans (6 ounces each) lump crabmeat, drained
- 8 ounces peeled and deveined cooked shrimp (41-50 per pound), chopped
Vegetables and Seasonings
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped green pepper
- 1/4 cup finely chopped red onion
- 1-1/2 teaspoons seafood seasoning, divided
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- 1/4 teaspoon coarsely ground pepper
Dairy and Binders
- 1 tablespoon butter plus 1/4 cup butter, divided
- 1/2 cup shredded part-skim mozzarella cheese
- 1 large egg, lightly beaten
- 1/4 cup mayonnaise
- 2 tablespoons plus 4 cups 2% milk, divided
- 1/4 cup all-purpose flour
- 1-1/2 cups grated Parmesan cheese
Optional
- Soft bread crumbs, toasted in butter and chopped fresh parsley
Instructions
- Cook the pasta shells: Boil the jumbo pasta shells according to package instructions until al dente. If needed, cook the shrimp by adding them to the simmering pasta water for 1-3 minutes until pink, then transfer to an ice bath to stop cooking. Drain and rinse the shells and set aside.
- Sauté the vegetables: In a small skillet, heat 1 teaspoon butter over medium heat and sauté the finely chopped green pepper and red onion until tender, about 3-4 minutes. Remove from heat and set aside.
- Prepare the seafood filling: In a large mixing bowl, combine the drained lump crabmeat, chopped cooked shrimp, lightly beaten egg, shredded mozzarella cheese, mayonnaise, 2 tablespoons milk, 1 teaspoon seafood seasoning, 1/4 teaspoon pepper, and the sautéed green pepper and onion mixture. Mix gently until well combined.
- Stuff the pasta shells: Preheat the oven to 350°F (175°C). Using a spoon, fill each cooked pasta shell with about 1 rounded tablespoon of the seafood mixture. Arrange the stuffed shells in a greased 13×9-inch baking dish in a single layer.
- Make the Parmesan cheese sauce: In a small saucepan, melt the remaining 1/4 cup butter over medium heat. Whisk in the all-purpose flour and coarsely ground pepper until smooth and bubbly. Gradually whisk in the remaining 4 cups of 2% milk and bring the mixture to a boil. Continue cooking and stirring for 2 minutes until thickened. Remove from heat and stir in the grated Parmesan cheese until melted and smooth.
- Bake the stuffed shells: Pour the Parmesan cheese sauce evenly over the stuffed shells in the baking dish. Sprinkle the remaining 1/2 teaspoon seafood seasoning on top. Bake uncovered in the preheated oven for 30 to 35 minutes or until the sauce is bubbly and the shells are heated through.
- Optional garnish: If desired, sprinkle soft bread crumbs toasted in butter and chopped fresh parsley over the top before serving for added texture and flavor.
Notes
- For perfectly cooked shrimp, add them to the pasta water during the last few minutes of cooking, then immediately cool in an ice bath to avoid overcooking.
- Use fresh lump crabmeat or high-quality canned crabmeat for the best flavor and texture.
- Adjust the seasoning in the filling and sauce according to taste.
- Make sure the pasta shells are drained and rinsed well to prevent sticking together when stuffing.
- For a lower-fat version, consider using low-fat mayonnaise and part-skim cheese.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
