Creamy Seafood Stuffed Shells

• 24 jumbo pasta shells, uncooked
• 1 tablespoon green pepper, finely chopped
• 1 tablespoon red onion, chopped
• 1 teaspoon butter, divided
• 1/4 cup butter, divided
• 2 (6 ounce) cans lump crabmeat, drained
• 1 (5 ounce) package baby shrimp, frozen cooked thawed
• 1 egg, lightly beaten
• 1/2 cup part-skim mozzarella cheese, shredded
• 1/4 cup mayonnaise
• 2 tablespoons 2% low-fat milk, divided
• 4 cups 2% low-fat milk, divided
• 1 1/2 teaspoons seafood seasoning, divided
• 1/4 teaspoon pepper
• 1/4 cup all-purpose flour
• 1/4 teaspoon fresh coarse ground black pepper
• 1 1/2 cups parmesan cheese, grated

1. Cook pasta according to package directions. Meanwhile, in a small skillet, saute green pepper and onion in 1 teaspoon butter until tender; set aside.
2. In a large bowl, combine the crab, shrimp, egg, mozzarella cheese, mayonnaise, 2 tablespoons milk, 1 teaspoon seafood seasoning, pepper and green pepper mixture.
3. Drain and rinse pasta; stuff each shell with 1 rounded tablespoon of seafood mixture. Place in a greased 13-in. x 9-in. baking dish.
4. In a small saucepan, melt remaining butter over medium heat. Whisk in flour and coarsely ground pepper; gradually whisk in remaining milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in Parmesan cheese.
5. Pour over stuffed shells. Sprinkle with remaining seafood seasoning. Bake, uncovered, at 350u0b0 for 30-35 minutes or until bubbly. Yield: 8 servings.

pasta shells, green pepper, red onion, butter, butter, lump crabmeat, baby shrimp, egg, mozzarella cheese, mayonnaise, milk, milk, seafood seasoning, pepper, flour, fresh coarse ground black pepper, parmesan cheese

Taken from www.food.com/recipe/creamy-seafood-stuffed-shells-492238 (may not work)