Ingredients

• 18 jumbo pasta shells, cooked al dente
• 1 (16 ounce) jar Ragú® Pasta Sauce, alfredo sauce, divided
• 3/4 lb cooked shrimp, peeled, deveined and roughly chopped
• 8 ounces lump crabmeat
• 1 egg
• 6 slices bacon, cooked crisp and crumbled
• 2 tablespoons diced red bell peppers
• 2 green onions, thinly sliced
• 4 ounces chive & onion cream cheese, softened
• 1/2 cup shredded mozzarella cheese
• 1/2 cup grated parmesan cheese, divided
• 1/3 cup panko breadcrumbs
• 2 tablespoons butter, melted

Instructions

1. Heat oven to 350 degrees F. Spoon 2 tablespoons of the Alfredo sauce into an 8"X11" glass baking dish and spread evenly on bottom. Set aside.

2. In a large bowl, combine the shrimp, crabmeat, egg, bacon, red bell pepper, green onion, cream cheese, mozzarella, all but 2 tablespoons of the grated Parmesan and 1 tablespoon Alfredo sauce. Mix well with hands.

3. Carefully stuff each shell with about 2-3 tablespoons crab mixture, mounding slightly and packing into pasta shell. Place each in prepared baking dish.

4. Spoon remaining Alfredo sauce evenly over stuffed shells.

5. In a small bowl, combine the breadcrumbs, butter and remaining Parmesan. Mix well. Sprinkle evenly over stuffed shells.

6. Place in oven and bake for 30-35 minutes or until hot and bubbly and breadcrumbs are golden brown.