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. MORE+ LESS-

By Betty Crocker Kitchens

October 26, 2010

uncooked jumbo pasta shells

tablespoon margarine or butter

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

cans (6 ounces each) crabmeat, drained (1 3/4 cups)

jar (17 ounces) Alfredo pasta sauce

tablespoons chopped fresh or 1/2 teaspoon dried basil leaves

1/4

cup shredded Parmesan cheese

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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.

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.