Seafood-Stuffed Shells
Makes 8 servings


1 pkg. (12 oz.) uncooked jumbo pasta shells
1 carrot, finely chopped
1 rib celery, finely chopped
1 Tbs. butter
1 pkg. (12 oz.) frozen cooked, peeled salad shrimp, thawed
1 can (9 oz.) albacore tuna in water, drained
1 can (6-7 oz.) crab meat
1 jar (17 oz.) Alfredo sauce, divided
1/2 cup milk
1/4 cup shredded Swiss cheese
3 Tbs. chopped fresh parsley


1. Preheat oven to 350° F. In large pot of boiling, salted water, cook shells until still slightly firm; drain and set aside. Spray a 3-quart rectangular baking dish with nonstick cooking spray.

2. In large skillet, over medium heat, cook carrots and celery in butter until vegetables are barely tender. Stir in shrimp, tuna and crabmeat, then stir in all but 1/4 cup of the alfredo sauce.

3. Stuff shells with seafood mixture; place in baking dish. Stir remaining 1/4 cup sauce with the milk. Pour over shells; sprinkle with cheese and parsley. Bake 25-30 minutes until bubbly and heated through.

4. Cool slightly then divide shells and sauce into 4 Rock 'N Serve™ Medium Shallow rectangular containers. Apply seals with vents in closed position. Freeze up to 2 months or refrigerate up to 2 days.

5. To serve from freezer, for each container, rock vent to open. Defrost (30% power) 12-15 minutes, until sauce is stirrable at edges; stir lightly. Re-apply seal with vent open, then heat on Medium High (70% power) 9-12 minutes, until shells are heated through. From refrigerator, rock vent to open. Microwave on Medium High (70% power) 8-13 minutes, until shells are heated through.


Per serving: 398 cal.; 29 g. pro.; 14 g. fat; 36 g. carb.; 843 mg. sodium