Description
Delicious seafood-stuffed jumbo pasta shells filled with a savory mixture of crabmeat, shrimp, and vegetables, baked in a creamy Parmesan cheese sauce. This delightful dish combines tender pasta, flavorful seafood, and a rich sauce for a comforting meal perfect for family dinners or special occasions.
Ingredients
Pasta
- 24 uncooked jumbo pasta shells
Vegetables
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped green pepper
- 1/4 cup finely chopped red onion
Seafood
- 2 cans (6 ounces each) lump crabmeat, drained
- 8 ounces peeled and deveined cooked shrimp (41-50 per pound), chopped
Dairy & Eggs
- 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
- 4 cups 2% milk, divided
- 1/4 cup all-purpose flour
- 1-1/2 cups grated Parmesan cheese
Seasonings
- 1-1/2 teaspoons seafood seasoning, divided
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- 1/4 teaspoon coarsely ground pepper
Optional
- Soft bread crumbs, toasted in butter
- Chopped fresh parsley
Instructions
- Cook the pasta shells: Cook the jumbo pasta shells according to the package directions until al dente. If you need to cook your shrimp, add them to the simmering pasta water after removing the shells and cook for 1-3 minutes until pink. Transfer shrimp to an ice bath to stop cooking.
- Cook the vegetable mixture: In a small skillet, sauté the green pepper and red onion with 1 teaspoon butter over medium heat until tender. Set aside to cool.
- Make the seafood filling: In a large bowl, combine the drained crabmeat, chopped cooked shrimp, lightly beaten egg, shredded mozzarella cheese, mayonnaise, 2 tablespoons of milk, 1 teaspoon seafood seasoning, black pepper, and the cooked vegetable mixture. Mix well to combine.
- Stuff the pasta shells: Preheat your oven to 350°F (175°C). Drain and rinse the cooked pasta shells under cold water to cool. Stuff each shell with about 1 rounded tablespoon of the seafood mixture. Arrange the stuffed shells in a greased 13×9-inch baking dish.
- Prepare the Parmesan cheese sauce: In a small saucepan, melt the remaining 1/4 cup butter over medium heat. Whisk in the flour and coarsely ground black pepper, cooking for about 1 minute. Gradually whisk in the remaining 4 cups of milk. Bring the mixture to a boil and cook, stirring constantly, for 2 minutes or until thickened. Remove from heat and stir in the grated Parmesan cheese until smooth.
- Bake the stuffed shells: Pour the prepared 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 lightly browned.
Notes
- Use fresh or thawed seafood for the best flavor and texture.
- The optional toasted bread crumbs and chopped parsley add a nice crunchy texture and color when sprinkled on top before serving.
- If desired, you can prepare the sauce and filling a day ahead and assemble just before baking.
- For smaller servings, reduce the pasta shells accordingly and adjust baking time slightly.
- Make sure to use part-skim mozzarella to prevent the filling from becoming too oily.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
