Ingredients:
18 uncooked jumbo pasta shells
1 tablespoon butter or margarine
1 medium onion, chopped (1⁄2 cup)
1 small bell pepper, chopped (1⁄2 cup)
8 oz fresh asparagus spears, trimmed, cut into 1-inch pieces (1 1⁄2 cups)
1 1⁄2 cups frozen cooked salad shrimp, thawed
2 cans (6 oz each) crabmeat, drained (13⁄4 cups)
1 jar (16 oz) Alfredo pasta sauce
2 tablespoons chopped fresh or 1⁄2 teaspoon dried basil leaves
1⁄4 cup shredded Parmesan cheese (1 oz)

Method:
1 Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta shells as directed on package.

2 Meanwhile, in 12-inch nonstick skillet, melt butter over mediumhigh heat. Add onion and bell pepper; cook 2 to 3 minutes, stirring occasionally, until crisp-tender. Add asparagus. Cover; cook 3 to 5 minutes, stirring occasionally, until asparagus is crisp-tender.

3 Remove from heat. Stir in shrimp, crabmeat, 1⁄2 cup of the Alfredo sauce and half of the basil.

4 Spread about 1⁄4 cup of the remaining Alfredo sauce over bottom of baking dish. Fill each pasta shell with about 2 tablespoons seafood mixture; arrange in dish. Spoon remaining Alfredo sauce over shells. Sprinkle with cheese and remaining basil.

5 Bake uncovered 25 to 30 minutes or until bubbly.

Notes and Tips:
Save time on the day you want to serve this dish. Make it up to 24 hours ahead of time. Fill cooked shells and arrange in dish with sauce as directed; cover and refrigerate. Bake as directed.

Seafood stuffed pasta shells recipe