Real Recipes From Real Home Cooks ®

seafood stuffed pasta shells

(1 rating)
Recipe by
Cathy Stevenson
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
  • 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.