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seafood stuffed pasta shells

(1 rating)
69Cathy69 avatar
Recipe by
Cathy Stevenson
@69Cathy69
Bloomington, MN

This recipe is to die for. It can be easily cut in half, but why when the leftovers freeze so well, if there happens to be leftovers. I have been preparing this for years, my kids, friends and family love it. You can serve it as a main course, appetizers or bring to a gathering. A guaranteed favorite. Keep in mind I am partial to seafood

(1 rating)
yield 6 serving(s)
prep time 30 Min
cook time 25 Min
method Bake

Ingredients For seafood stuffed pasta shells

  • 18
    uncooked pasta shells (i make 24 in case of rips, etc)
  • 2 tsp
    margarine/butter
  • 1 1/2 c
    fresh sliced mushrooms or 2 cans stems and pieces
  • 1/4 c
    sliced green onions
  • 2-8oz pkg
    imitation crab meat flaked into small pieces
  • 2-10 oz
    refrigerated alfredo sauce or light alfredo sauce
  • 1/4 c
    dry white wine or milk
  • chopped fresh parsley (garnish)

How To Make seafood stuffed pasta shells

  • 1
    Cook pasta shells to desired doneness as directed on package. Drain, rinse with hot water, drain well.
  • 2
    in the interim heat oven to 350 degrees. Spray 13x9 inch (3 qt) baking dish with cooking spray. In a medium non-stick skillet melt margarine over medium high heat. Add mushrooms; cook and stir 3-4 minutes or until tender.
  • 3
    Stir in onions; cook 1 minute. Remove from heat. Add crabmeat and 1/2 cup of the Alfredo sauce. Mix well.
  • 4
    In a small bowl combine remaining Alfredo sauce and wine, blend well. Pour 3/4 cups sauce mixture into sprayed dish, spread evenly.
  • 5
    Spoon about 2 tablespoons of crabmeat mixture into each cooked shell. Arrange stuffed shells in a single layer over sauce in baking dish. Pour remaining Alfredo sauce mixture over shells. Spray sheet of foil with cooking spray, cover baking dish tightly with foil.
  • 6
    Bake at 350 degrees for 20 - 25 minutes or until shells are thoroughly heated and sauce is bubbly around edges.
  • 7
    To serve, spoon sauce over shells and sprinkle with Parsley.
  • 8
    When I make this delightful dish I do add shrimp. You can use salad shrimp, however, I prefer the cocktail shrimp as it is much sweeter. A bit more time cutting them into smaller pieces, but it is well worth it.
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