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Seafood-Stuffed Pasta Shells

Add Italian taste to your family’s dinner. Enjoy pasta shells stuffed with crabmeat and shrimps that are ready in about an hour.

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( 7 Ratings)

7 Ratings

5 Stars 43%

4 Stars 43%

3 Stars 14%

2 Stars

1 Stars

Member Reviews ( 2 )

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Prep Time 15 min
Total Time 1 hr 5 min
Servings 6

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

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Directions

1 Heat oven to 350°. Spray rectangular baking dish, 13x9x2 inches, with cooking spray. Cook and drain pasta shells as directed on package.
2 While shells are cooking, melt margarine in 12-inch nonstick skillet over medium-high heat. Cook onion and bell pepper in margarine 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in asparagus. Cover and cook 3 to 5 minutes, stirring occasionally, until asparagus is crisp-tender; remove from heat. Stir in shrimp, crabmeat, 1/2 cup of the pasta sauce and half of the basil.
3 Spread about 1/4 cup of the remaining sauce over bottom of baking dish. Fill each cooked pasta shell with about 2 tablespoons of the seafood mixture. Arrange in dish. Spoon remaining sauce over shells. Sprinkle each filled shell with Parmesan cheese and remaining basil. Bake uncovered 25 to 30 minutes or until bubbly.

EXPERT TIPS

Expert Tips

Chopped fresh broccoli flowerets can be used instead of the asparagus.

Use plenty of water and make sure you heat the water to a vigorous boil before adding the pasta shells.

To make up to 24 hours ahead of time, fill cooked shells and arrange in dish with sauce as directed, then cover and refrigerate. Bake as directed.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 505
Calories from Fat: 280),

% Daily Value

Total Fat: 31g; 31%
(Saturated Fat 18g, 18% ),
Cholesterol: 190mg; 190%;
Sodium: 660mg; 660%;
Total Carbohydrate: 31g; 31%
(Dietary Fiber 2g 2% ),
Protein: 28g; 28%

% Daily Value*:

Iron: 16%;

Exchanges:

2 Starch; 3 Lean Meat; 4 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 2 of 2 Reviews View All

Posted 1/11/2012 3:14:57 PM REPORT ABUSE Stephanie525 said:

Rating:

I substituted the alfredo sauce with sun-dried tomato alfredo and instead of using shredded parmesan, i used shredded swiss. It was absolutely delish and a huge hit!!

This reply was: Helpful Inspiring

Posted 8/24/2011 4:18:39 PM REPORT ABUSE suzsubaru1955 said:

Rating:

This recipe has definite potential, but I haven't found the perfect combination of ingredients. The amount of crab called for as WAY too much. The second time I made this, I didn't use any crab, substituted some lobster, breadcrumbs, garlic, and parmesan cheese. It was better, but still not as good as the picture. I think the problem is the alfredo sauce. I tried two different kinds, and neither had enough flavor. I hope others try this and post their solutions, because this really does look like it would be good.

This reply was: Helpful Inspiring