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Seafood-Stuffed Pasta Shells
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Prep Time:
15 minutes
Total Time:
1 hour 5 minutes
Elevate family dinner with delicious Italian-style stuffed crab and shrimp pasta shells ready in an hour.
Ingredients:
  • 18 uncooked jumbo pasta shells
  • 1 tablespoon margarine or butter
  • 1 medium onion, chopped (1/2 cup)
  • 1/2 cup chopped bell pepper
  • 1/2 pound asparagus, cut into 1-inch pieces (1 1/2 cups)
  • 1 1/2 cups frozen cooked large salad shrimp, thawed
  • 2 cans (6 ounces each) crabmeat, drained (1 3/4 cups)
  • 1 jar (17 ounces) Alfredo pasta sauce
  • 2 tablespoons chopped fresh or 1/2 teaspoon dried basil leaves
  • 1/4 cup shredded Parmesan cheese
Instructions:
  • Preheat the oven to 350°. Grease a 13x9x2 inch rectangular baking dish with cooking spray. Prepare pasta shells according to package instructions.
  • As the shells are boiling, heat margarine in a large nonstick skillet over medium-high heat. Saute onion and bell pepper in the margarine for 2 to 3 minutes until they are crisp-tender. Add the asparagus, cover, and cook for another 3 to 5 minutes until the asparagus is just tender. Remove from heat and gently fold in the shrimp, crabmeat, 1/2 cup of pasta sauce, and half of the basil.
  • Take the remaining sauce and generously spread 1/4 cup over the bottom of a baking dish. Fill each cooked pasta shell with a delicious 2 tablespoons of the seafood mixture. Place the filled shells in the dish and drizzle the remaining sauce over them. Top off each stuffed shell with a sprinkle of Parmesan cheese and the rest of the basil. Bake without a cover for 25 to 30 minutes until it becomes bubbly and irresistible.

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