SEAFOOD STUFFED SHELLS RECIPES

Name: Creamy Seafood-Stuffed Shells
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 8 servings.
Ingredients: 24 uncooked jumbo pasta shells; 1 tablespoon finely chopped green 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, lightly beaten; 1/2 cup shredded part-skim mozzarella cheese; 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 grated Parmesan cheese

CREAMY SEAFOOD-STUFFED SHELLS RECIPE: HOW TO MAKE IT

Creamy Seafood-Stuffed Shells Recipe: How to Make It image

Inspired by my love of lasagna, pasta shells and seafood, I created this recipe that's easy to make but special enough to serve company. I serve it with garlic bread and a salad. —Katie P. Sloan, Charlotte, North Carolina

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 10 minutes

Prep Time 40 minutes

Cook Time 30 minutes

Yield 8 servings.

Number Of Ingredients 15

Ingredients

24 uncooked jumbo pasta shells
1 tablespoon finely chopped green 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, lightly beaten
1/2 cup shredded part-skim mozzarella cheese
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 grated Parmesan cheese

Steps:

Cook pasta according to package directions. , Meanwhile, in a small skillet, saute green pepper and onion in 1 teaspoon butter until tender; set aside., In a large bowl, combine crab, shrimp, egg, mozzarella cheese, mayonnaise, 2 tablespoons milk, 1 teaspoon seafood seasoning, pepper and green pepper mixture., Preheat oven to 350°. Drain and rinse pasta; stuff each shell with 1 rounded tablespoon of seafood mixture. Place in a greased 13x9-in. 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 2 minutes or until thickened. Stir in Parmesan cheese., Pour over stuffed shells. Sprinkle with remaining seafood seasoning. Bake, uncovered, 30-35 minutes or until bubbly.

Nutrition Facts : Calories 448 calories, FatContent 23g fat (11g saturated fat), CholesterolContent 148mg cholesterol, SodiumContent 710mg sodium, CarbohydrateContent 31g carbohydrate (7g sugars, FiberContent 1g fiber), ProteinContent 29g protein.

GOOD EVERY DANG TIME SEAFOOD STUFFED SHELLS RECIPE - FOOD.COM

Good Every Dang Time Seafood Stuffed Shells Recipe - Food.com image

Giant pasta shells stuffed with a seafood cheese mixture. Alfredo sauce is poured over all and baked to perfection! Reheats nicely. We like it served with sourdough French bread (#111856)Inexpensive enough to have on our regular menu but nice enough to serve at special occassions. Enjoy!

Total Time 1 hours

Prep Time 30 minutes

Cook Time 30 minutes

Yield 4-6 serving(s)

Number Of Ingredients 23

Ingredients

1 cup grated mozzarella cheese
1 cup ricotta cheese
2 eggs, beaten
1/4 teaspoon garlic powder
1/2 teaspoon salt
1 cup crabmeat, pieces, diced small (can use imitation if desired)
1 cup diced shrimp (I use frozen salad size so there are no tails and they are sweeter)
1/2 cup shredded asiago cheese
1/2 cup shredded parmesan cheese
1 cup heavy cream
1/2 cup milk
2 tablespoons butter (do not substitute)
2 -3 garlic cloves (or to taste)
1/2 teaspoon salt
1/2 cup grated parmesan cheese
1/2 cup grated asiago cheese
1/2 lemon, juice of
1 teaspoon grated lemon rind
1/2 cup water
1 tablespoon cornstarch
16 -20 large pasta shells
1 teaspoon salt
boiling water

Steps:

Boil giant pasta shells in salted water until they are pliable but not quite completely cooked. While they are cooking, you can make your sauce.
Melt butter in skillet.
Add garlic and saute for 3 minute being careful not to burn it.
Add the cream, milk, salt, lemon zest and bring to a boil. Turn heat to low. Wait 2-3 minutes and add cheeses.
When cheese has melted, add the lemon juice. Stir over med. heat for 2-3 minutes.
Make a slurry of water and cornstarch, mixing it well. Add to the sauce and cont. to cook until it thickens nicely. Be sure to keep an eye on it, and to stir it, because it will thicken quickly. Don't overcook it or you will have a paste. It stays nice and creamy even when baked.
Drain your pasta shells and run under cold water until you can handle them. Stuff with the cheese and seafood mixture.
Pour the sauce over all and bake 30 minute in a 350 degree oven.

Nutrition Facts : Calories 622.3, FatContent 52.7, SaturatedFatContent 31.9, CholesterolContent 269.5, SodiumContent 1897.5, CarbohydrateContent 9.7, FiberContent 0.1, SugarContent 1, ProteinContent 28.3

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