• Preheat oven to 350 degrees.

Pasta Shells

• Cook the shells in accordance with the instructions on the packaging, but remove them 2 minutes prior to the noted cook time. (When the cook time provides a range of minutes, I remove the shells 1 minute prior to the low end of the recommended cook time.)

  This will prevent overcooking as the shells will be baked again. Cool the shells in cold water when they have finished cooking. This will prevent sticking.

Cream Sauce

• Melt 1 tablespoon of butter in a skillet over medium-high heat. Add in the flour and stir until thickened.
• Add the heavy cream, almond milk, and white wine. Stir.
• Add in the garlic, Parmesan cheese, Italian Seasoning, and salt and pepper to taste. Taste the sauce repeatedly. Add spices if needed. Stir until smooth and set aside.

Seafood and Filling

• Heat the skillet on medium-high heat. Add in 1/2 tablespoon of butter. When melted, add in the shrimp and lobster.
• Cook for 3-4 minutes on both sides until cooked through. Remove the shrimp and lobster from the skillet.
• Add the cream cheese, cooked shrimp, lobster, crab, chopped spinach, 1/2 cup mozzarella cheese, Parmesan Reggiano cheese, Old Bay Seasoning, salt, and pepper to taste to a large bowl. Stir to combine.

Shell Assembly and Bake

• Pour the pasta sauce into the bottom of a 9×13 baking dish.
• Load the seafood mixture into each of the pasta shells. I aim for 1 1/2 tablespoons to 2 tablespoons of filling in each shell. Place the filled shells in the baking dish over the pasta sauce. (You may want to keep a moist towel handy for your hands while stuffing the shells).
• Sprinkle the remaining mozzarella throughout.
• Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes until the cheese is light brown.
• Cool before serving.