Seafood-stuffed shells celebrate the decadent flavors of crab and shrimp. Baked with a rich Parmesan cheese sauce, these shells are comforting enough for a weeknight dinner but elegant enough for a dinner party.

Ingredients

• 24 uncooked jumbo pasta shells
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped green pepper
• 1/4 cup finely chopped red onion
• 1 tablespoon butter plus 1/4 cup butter, divided
• 2 cans (6 ounces each) lump crabmeat, drained
• 8 ounces peeled and deveined cooked shrimp (41-50 per pound), chopped
• 1/2 cup shredded part-skim mozzarella cheese
• 1-1/2 teaspoons seafood seasoning, divided
• 1/4 teaspoon pepper
• 1 large egg, lightly beaten
• 1/4 cup mayonnaise
• 2 tablespoons plus 4 cups 2% milk, divided
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon coarsely ground pepper
• 1-1/2 cups grated parmesan cheese
• optional: soft bread crumbs, toasted in butter and chopped fresh parsley

Directions

1. Cook pasta according to package directions.
2. Meanwhile, in a small skillet, saute celery, green pepper and onion in 1 tablespoon butter until tender; set aside.
3. In a large bowl, combine crab, shrimp, mozzarella cheese, 1 teaspoon seafood seasoning, pepper and celery mixture. In a small bowl, whisk egg, mayonnaise and 2 tablespoons milk until smooth; stir into crab mixture.
4. Preheat oven to 350°. Drain and rinse pasta; stuff each shell with 1 rounded tablespoon seafood mixture. Place in a greased 13x9-in. baking dish.
5. In a small saucepan, melt remaining 1/4 cup butter over medium heat. Whisk in flour, salt and coarsely ground pepper; gradually whisk in remaining 4 cups milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in Parmesan cheese.
6. Pour over stuffed shells. Sprinkle with remaining seafood seasoning. Bake, uncovered, 30-35 minutes or until bubbly. If desired, top with toasted bread crumbs, chopped parsley and additional Parmesan cheese.