24 uncooked jumbo pasta shells
1 tablespoon green pepper, finely chopped
1 tablespoon red onion, chopped
1 teaspoon plus 1/4 cup butter, divided
2 (6-ounce) cans lump crabmeat, drained
1 (5-ounce) package frozen cooked salad shrimp, thawed
1 egg, lightly beaten
1/2 cup part-skim mozzarella cheese, shredded
1/4 cup mayonnaise
2 tablespoons plus 4 cups 2% milk, divided
1 1/2 teaspoons seafood seasoning, divided
1/4 teaspoon pepper
1/4 cup all-purpose flour
1/4 teaspoon coarsely ground pepper
1 1/2 cups Parmesan cheese, grated
Preparation time 40mins
Cooking time 70mins
Cook pasta according to package directions. Meanwhile, in a small skillet, sauté green pepper and onion in 1 teaspoon butter until tender; set aside.
In a large bowl, combine the crab, shrimp, egg, mozzarella cheese, mayonnaise, 2 tablespoons milk, 1 teaspoon seafood seasoning, pepper and green pepper mixture.
Drain and rinse pasta; stuff each shell with 1 rounded tablespoon of seafood mixture. Place in a greased 13-inch x 9-inch baking dish.
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.
Pour over stuffed shells. Sprinkle with remaining seafood seasoning. Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Yield: 8 servings.