Crab and Shrimp Stuffed Shells in Tomato Sauce

Crab and Shrimp Stuffed Shells

14 Shells (preferably whole wheat)
1 small can of Crab meat
1/2 cup chopped red Onion
2 cups chopped Mushrooms
1/4 cup chopped green Onion
1/2 cup chopped Tomatoes
1 clove Garlic (minced)
1/3 cup low fat Ricotta Cheese
6 boiled jumbo Shrimp
Juice from 1/2 Lemon
1/2 cup low fat skimmed mozzarella
Salt and Pepper

Tomato Sauce
1 can Tomato Sauce (16oz)
1 clove of Garlic (minced)
1 tablespoon Oregano
Salt and Pepper

1. Preheat oven to 350 degrees.
2. Bring a large pot of lightly salted water to a boil. Add pasta shells and cook for 8 to 10 minutes or until al dente; Drain and set aside.
3. In a large skillet saute mushrooms, minced garlic and red onions. Cook until evenly brown. Season with salt and pepper. Remove from heat.
4. Boil the shrimp for about 5 minutes, peel them and chop them into small pieces.
5. Chop green onion and tomatoes, put in a bowl and add ricotta cheese, 1/4 cup mozzarella cheese, lemon juice, boiled shrimp and crab meat. Add the onion and mushroom mix and mix together.
6. Stuff the cooked shells with the mixture and place in a baking dish. Sprinkle the stuffed shells with the rest of the mozzarella cheese.
7. Cover with foil, and bake in preheated oven for about 20minutes.
8. Heat up the tomato sauce with garlic and spices.
9. Serve with a salad.