Seafood Stuffed Pasta Shells

Source: Jan Taylor

18 uncooked jumbo pasta shells
2 teaspoons margarine or butter
1 1/2 cups sliced fresh small whole mushrooms
1/4 cup sliced green onions
2 (8 ounce) packages imitation crabmeat chunks or
    flakes, flaked into small pieces
2 (10 ounce) containers refrigerated Alfredo sauce
1/4 cup dry white wine or milk
Chopped fresh parsley

Cook pasta shells to desired doneness as directed on package. Drain; rinse with hot water. Drain well.

Meanwhile, heat oven to 350 degrees F. Spray a 13 x 9-inch baking dish with nonstick cooking spray.

In medium nonstick skillet, melt margarine over medium-high heat. Add mushrooms; cook and stir 3 to 4 minutes or until mushrooms are tender.

Stir in onions; cook 1 minute. Remove from heat. Add imitation crabmeat and 1/2 cup of the Alfredo sauce; mix well.

In small bowl, combine remaining Alfredo sauce and wine; blend well. Pour 3/4 cup sauce mixture into sprayed dish; spread evenly.

Spoon about 2 tablespoons crabmeat mixture into each cooked shell. Arrange stuffed shells in single layer over sauce in baking dish. Pour remaining Alfredo sauce mixture over shells. Spray sheet of foil with nonstick cooking spray; cover baking dish tightly with foil.

Bake at 350 degrees F for 20 to 25 minutes or until shells are thoroughly heated and sauce is bubbly around edges.

To serve, spoon sauce over shells; sprinkle with parsley.

Serves 6.