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 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

Preparation

1. Cook pasta according to package directions.
2. Meanwhile, in a small skillet, saute green pepper and onion in 1 teaspoon butter until tender; set aside.
3. In a large bowl, combine crab, shrimp, egg, mozzarella cheese, mayonnaise, 2 tablespoons milk, 1 teaspoon seafood seasoning, pepper and green pepper mixture.
4. Preheat oven to 350°.
5. Drain and rinse pasta; stuff each shell with 1 rounded tablespoon of seafood mixture. Place in a greased 13×9-in. baking dish.
6. In a small saucepan, melt remaining butter over medium heat.
7. Whisk in flour and coarsely ground pepper; gradually whisk in remaining milk.
8. Bring to a boil; cook and stir 2 minutes or until thickened.
9. Stir in Parmesan cheese.
10. Pour over stuffed shells. Sprinkle with remaining seafood seasoning.
11. Bake, uncovered, 30-35 minutes or until bubbly.

Yield: 8 servings.