Crawfish & Crab Stuffer Pasta Shells

This recipe for Crawfish Stuffed Pasta Shells takes a little time and energy to make but it is well worth the effort once you taste it.

1 lb cooked Crawfish Tails
1 lb cooked Crabmeat
1 8oz package Pasta Shells cooked and set aside
2 tablespoons real Butter
3/4 cup chopped Onions
3/4 cup chopped Celery
3/4 cup chopped Bell Pepper
5 cloves chopped Garlic
8oz of Cream Cheese
8oz of Goat Cheese
8oz of Ricotta Cheese
1 tablespoon chopped Basil
1 tablespoon chopped Thyme
1 bunch chopped Green Onions
1/4 cup chopped Italian Parsley
1 tablespoon Creole Seasoning
1/4 cup Italian Bread Crumbs
Salt and Pepper to taste
8oz Mozzarella Cheese
8oz Marinara Sauce
6 Sun Dried Tomatoes diced
1 Egg

In a cast iron skilled, melt Butter over medium heat. Add the Onions, Celery, Bell Pepper, Garlic and half of the Crawfish Tails and saute about Five Minutes, remove from heat and let cool.

Place remaining Crawfish Tails and Egg in a food processor and mix until smooth. Check for Salt and Pepper and add if needed.

In a large bowl, mix well together processed mixture and sauteed Crawfish Tails. Add the Goat Cheese, Cream Cheese, Ricotta Cheese, Crabmeat and remaining Seasoning and mix well. Check for Salt and Pepper and adjust if needed.

Stuff the shells with Crawfish mixture and place in a casserole dish with half the Marinara Sauce spooned on the bottom.

Spoon the remaining Marinara Sauce over the stuffed shells and sprinkle with Mozzarella Cheese, Chopped Sun Dried Tomatoes, Parsley and cover with foil. Heat oven to 375 and bake for Thirty Five Minutes. Remove foil and bake until brow, about 10 Minutes.

Remove from the oven and serve while still hot with a nice glass of Vino and some Sauteed Asparagus with Roasted Garlic and grated Parmagiano Reggiano Cheese.

Note: You can place the mixture in the refrigerator and let set over night then stuff the shells the next day.