Creamy Seafood Stuffed Shells - cooking recipe

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

Preparation

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 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-in. x 9-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 for 2 minutes or until thickened. Stir in Parmesan cheese.
Pour over stuffed shells. Sprinkle with remaining seafood seasoning. Bake, uncovered, at 350\u00b0 for 30-35 minutes or until bubbly. Yield: 8 servings.