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Category: Pasta - Baked
Prep Time: Cook Time: Total Time:
1 lb large pasta shells cooked al dente and well drained
6 tbsp butter
2 garlic cloves, peeled and finely chopped
salt to taste
6 TBSP flour
2 cups milk
1 cup heavy cream
1/2 cup finely chopped fresh parsley
6 oil-packed flat anchovy fillets, finely chopped
salt and pepper
Cheese and Prosciutto stuffing
1 lb ricotta cheese
1/2 lb small-curd cottage cheese
1/4 cup freshly grated Parmesan cheese
6 thin slices prosciutto, cut into 1/8-inch squares
3 tbsp chopped fresh parsley
3 tbsp finely chopped fresh basil or 1 tbsp crumbled dried basil
2 egg yolks, beaten
Salt and freshly ground pepper to taste
While pasta is cooking, melt the butter in a heavy-bottomed saucepan over low heat. Add the garlic and saute until it just starts to turn golden brown. Remove from the heat and when the butter has stopped bubbling. Add the flour.
Return to the heat and cook, stirring constantly, for about two minutes. Do not let the flour color. Remove from the heat and add the milk and cream all at once.
Immediately beat vigorously with a wire whisk until smooth. Put the pan over medium heat and add the parsley and anchovies.
Cook, stirring constantly, until the sauce is the consistency of heavy cream. Remove from the heat. Season with salt and pepper to taste. Set aside, uncovered.
In a large bowl, combine the ricotta, cottage cheese, Parmesan, parsley, basil, prosciutto and egg yolks. Add salt and pepper to taste, and mix well.
Stuff each shell with some of the cheese mixture, pressing it down lightly to fill out the shape. Using your fingers, press the long sides of each shell lightly together so that the shape of the shell is as it was before boiling. Wipe off any excess filling.
Put about 2 cups of the sauce in the bottom of a baking dish large enough to hold the shells in one layer. Place the stuffed shells in the dish. Pour the remaining sauce over them.
Bake at 375 for 15 minutes, or until the sauce bubbles. Serve at once. Serves 8
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SHELLS STUFFED WITH CHEESE AND PROSCIUTTO IN WHITE SAUCE
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Category: Pasta - Baked
Prep Time: Cook Time: Total Time:
1 lb large pasta shells cooked al dente and well drained
6 tbsp butter
2 garlic cloves, peeled and finely chopped
salt to taste
6 TBSP flour
2 cups milk
1 cup heavy cream
1/2 cup finely chopped fresh parsley
6 oil-packed flat anchovy fillets, finely chopped
salt and pepper
Cheese and Prosciutto stuffing
1 lb ricotta cheese
1/2 lb small-curd cottage cheese
1/4 cup freshly grated Parmesan cheese
6 thin slices prosciutto, cut into 1/8-inch squares
3 tbsp chopped fresh parsley
3 tbsp finely chopped fresh basil or 1 tbsp crumbled dried basil
2 egg yolks, beaten
Salt and freshly ground pepper to taste
While pasta is cooking, melt the butter in a heavy-bottomed saucepan over low heat. Add the garlic and saute until it just starts to turn golden brown. Remove from the heat and when the butter has stopped bubbling. Add the flour.
Return to the heat and cook, stirring constantly, for about two minutes. Do not let the flour color. Remove from the heat and add the milk and cream all at once.
Immediately beat vigorously with a wire whisk until smooth. Put the pan over medium heat and add the parsley and anchovies.
Cook, stirring constantly, until the sauce is the consistency of heavy cream. Remove from the heat. Season with salt and pepper to taste. Set aside, uncovered.
In a large bowl, combine the ricotta, cottage cheese, Parmesan, parsley, basil, prosciutto and egg yolks. Add salt and pepper to taste, and mix well.
Stuff each shell with some of the cheese mixture, pressing it down lightly to fill out the shape. Using your fingers, press the long sides of each shell lightly together so that the shape of the shell is as it was before boiling. Wipe off any excess filling.
Put about 2 cups of the sauce in the bottom of a baking dish large enough to hold the shells in one layer. Place the stuffed shells in the dish. Pour the remaining sauce over them.
Bake at 375 for 15 minutes, or until the sauce bubbles. Serve at once. Serves 8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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