• Boil a large pot of water and salt until it is at a rolling boil.  Add pasta shells and cook for about 2 minutes less than the directions on the package - these will fully cook in the oven. 
• Once shells are done, drain and set aside. Blanch them with a quick ice bath to completely stop the cooking process.
• Heat a large skillet on medium heat and add olive oil.
• Add spinach, chopped shrimp, salt, and black pepper to your skillet and sauté for about 5 minutes until shrimp turn pink. The spinach will release water as it cooks down; drain any excess liquid.
• In a medium-sized bowl, add shrimp/spinach mix, crab meat, and ricotta cheese. Season with the Italian seasoning, Old Bay, lemon juice, and dijon mustard.
• Stuff your shells with the seafood mixture. You can use piping bags or get down and dirty with a regular serving spoon and (washed!) hands.
• Preheat oven to 350°F.
• Add the heavy cream and almond milk to a shallow saucepan. Season with the salt, garlic powder, onion powder, and fresh parlsey.
• Heat for about 8 minutes, stirring occasionally, until the sauce begins to bubble and thicken.
• In a 9x13 baking dish, pour the homemade white sauce on the bottom of the pan.
• Layer stuffed shells on top of the sauce. Pour any remaining white sauce on top of the shells.
• Bake for 15 minutes, covered in aluminum foil. Remove the foil and continue baking for another 5 minutes until the tops begin to brown and the sauce is bubbling.
• Sprinkle a bit of parmesan and fresh chopped basil on top of the shells and serve while hot. Enjoy!

Freezer Instructions

• To freeze, stuff the shells as written above and then layer on a cookie sheet with parchment paper. Place in the freezer for about an hour to ensure that they will not stick together. After an hour, remove and add to a large freezer-safe Ziploc bag.
• To reheat, bake frozen shells and sauce uncovered at 350°F for 20-30 minutes until fully heated through. Enjoy!