Creamy Seafood Stuffed Shells Recipe

Name: Creamy Seafood Stuffed Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 jumbo pasta shells, uncooked; 1 tablespoon green pepper, finely chopped; 1 tablespoon red onion, chopped; 1 teaspoon butter, divided; 1/4 cup butter, divided; 2 (6 ounce) cans lump crabmeat, drained; 1 (5 ounce) package baby shrimp, frozen cooked thawed; 1 egg, lightly beaten; 1/2 cup part-skim mozzarella cheese, shredded; 1/4 cup mayonnaise; 2 tablespoons 2% low-fat milk, divided; 4 cups 2% low-fat milk, divided; 1 1/2 teaspoons seafood seasoning, divided; 1/4 teaspoon pepper; 1/4 cup all-purpose flour; 1/4 teaspoon fresh coarse ground black pepper; 1 1/2 cups parmesan cheese, grated

Servings: persons

24 jumbo pasta shells, uncooked
1 tablespoon green pepper, finely chopped
1 tablespoon red onion, chopped
1 teaspoon butter, divided
1/4 cup butter, divided
2 (6 ounce) cans lump crabmeat, drained
1 (5 ounce) package baby shrimp, frozen cooked thawed
1 egg, lightly beaten
1/2 cup part-skim mozzarella cheese, shredded
1/4 cup mayonnaise
2 tablespoons 2% low-fat milk, divided
4 cups 2% low-fat milk, divided
1 1/2 teaspoons seafood seasoning, divided
1/4 teaspoon pepper
1/4 cup all-purpose flour
1/4 teaspoon fresh coarse ground black pepper
1 1/2 cups parmesan cheese, grated

1
Cook pasta according to package directions. Meanwhile, in a small skillet, saute green pepper and onion in 1 teaspoon butter until tender; set aside.
2
In a large bowl, combine the crab, shrimp, egg, mozzarella cheese, mayonnaise, 2 tablespoons milk, 1 teaspoon seafood seasoning, pepper and green pepper mixture.
3
Drain and rinse pasta; stuff each shell with 1 rounded tablespoon of seafood mixture. Place in a greased 13-in. x 9-in. baking dish.
4
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.
5
Pour over stuffed shells. Sprinkle with remaining seafood seasoning. Bake, uncovered, at 350u00b0 for 30-35 minutes or until bubbly. Yield: 8 servings.

2885

kcal

Calories

Fat

466

Carbs

114

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 24 jumbo pasta shells, uncooked, 1 tablespoon green pepper, finely chopped, 1 tablespoon red onion, chopped, 1 teaspoon butter, divided, and more.

Yes, Creamy Seafood Stuffed Shells falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creamy Seafood Stuffed Shells

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions