Seafood Stuffed Pasta Shells
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Ingredients
| 18 | uncooked jumbo pasta shells | | 2 tsp. | margarine or | | butter | | 1-1/2 cup | sliced fresh sm. whole mushrooms | | 1/4 cup | sliced green onions | | 2 pkg. (8 oz. each) | imitation crabmeat chunks or | | flakes, flaked into sm. pieces | | 2 jars (10 oz. each) | refrigerated Alfredo sauce | | 1/4 cup | dry white wine or | | milk | | Chopped fresh parsley |
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Instructions
Cook pasta shells to desired doneness as directed on package. Drain; rinse with hot water. Drain well.
Meanwhile, heat oven to 350°F. Spray 13x9-in baking dish with non-stick cooking spray. In medium non-stick skillet, melt margarine over medium-high heat. Add mushroom; cook and stir 3 to 4 minutes or until mushrooms are tender.
Stir in onions; cook 1 minute. Remove from heat. Add imitation crabmeat and ½ cup of the Alfredo sauce; mix well.
In small bowl, combine remaining Alfredo sauce and wine; blend well. Pour ¾ cup sauce mixture into sprayed dish; spread evenly.
Spoon about 2 tablespoons crabmeat mixture into each cooked shell. Arrange stuffed shells in single layer over sauce in baking dish. Pour remaining Alfredo sauce mixture over shells. Spray sheet of foil with non-stick cooking spray; cover baking dish tightly with foil.
Bake at 350°F for 20 to 25 minutes or until shells are thoroughly heated and sauce is bubbly around edges. To serve, spoon sauce over shells; sprinkle with parsley.
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