Ingredients
Seafood Filling
- 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
- 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 2% milk
Parmesan Cream Sauce
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon coarsely ground pepper
- 4 cups 2% milk
- 1-1/2 cups grated Parmesan cheese
Optional Topping
- Soft bread crumbs, toasted in butter
- Chopped fresh parsley
- Additional Parmesan cheese
Instructions
- Cook Pasta: Cook the jumbo pasta shells according to the package directions until al dente. Drain, rinse with cold water to prevent sticking, and set aside for stuffing.
- Sauté Vegetables: In a small skillet, melt 1 tablespoon of butter over medium heat. Add finely chopped celery, green pepper, and red onion. Sauté until vegetables are tender, then remove from heat and set aside.
- Prepare Seafood Filling: In a large bowl, combine the drained crabmeat, chopped cooked shrimp, shredded mozzarella cheese, 1 teaspoon of seafood seasoning, ground pepper, and the sautéed vegetable mixture. In a separate small bowl, whisk together the lightly beaten egg, mayonnaise, and 2 tablespoons of 2% milk until smooth. Stir this mixture into the seafood mixture thoroughly to create the filling.
- Stuff Pasta Shells: Preheat your oven to 350°F (175°C). Stuff each cooked jumbo shell with approximately 1 rounded tablespoon of the seafood filling. Arrange the stuffed shells in a greased 13×9-inch baking dish in a single layer.
- Make Parmesan Cream Sauce: In a small saucepan, melt the remaining 1/4 cup butter over medium heat. Whisk in the all-purpose flour, salt, and coarsely ground pepper to form a roux. Gradually whisk in the remaining 4 cups of 2% milk, stirring constantly. Bring the mixture to a boil, then reduce heat and cook while stirring for about 2 minutes until thickened. Remove from heat and stir in the grated Parmesan cheese until smooth.
- Assemble and Bake: Pour the creamy Parmesan sauce evenly over the stuffed shells in the baking dish. Sprinkle the remaining 1/2 teaspoon seafood seasoning over the top. Place the dish in the preheated oven and bake uncovered for 30 to 35 minutes, until the sauce bubbles and the top is lightly golden.
- Optional Garnish: If desired, sprinkle toasted buttered bread crumbs, chopped fresh parsley, and additional Parmesan cheese over the baked shells before serving for added texture and flavor.
Notes
- Be sure not to overcook the pasta shells during boiling as they will continue to cook in the oven.
- Drain crabmeat carefully to avoid excess moisture that could make the filling too wet.
- Seafood seasoning can be substituted with a blend of Old Bay or Cajun seasoning if preferred.
- For a richer sauce, whole milk or cream can be used in place of 2% milk.
- To prepare ahead, assemble the stuffed shells and refrigerate for up to 24 hours before baking; increase baking time slightly if baking straight from the refrigerator.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
