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Category: Pasta - Baked
Prep Time: Cook Time: Total Time:
Jumbo pasta shells, boil until cooked and drain
6 tbsp Butter
6 garlic cloves peeled finely chopped + little salt
6 tbsp flour
2 cups milk
1 cup heavy cream
1/2 cup finely chopped parsley
6 Anchovy fillets, finely chopped
Cheese-And-Prosciutto Stuffing
8 oz container ricotta cheese
8 oz container cottage cheese
1/4 cup grated Parmesan
6 thin slices prosciutto, cut into very little squares
3 tbsp each chopped parsley and basil
2 egg yolks, beaten
Salt & pepper to taste
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 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 whip until smooth. Put the pan over medium heat add the parsley and anchovies. Cook, stirring constantly until the sauce has the constancy of heavy cream. Remove from the heat. Add salt and pepper to taste, Reserve 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. Using your fingers, press the long side of each shell lightly together so that the shape of the shell is as it was before boiling. Wipe any excess of filling.
Put about two cup of the sauce in the bottom of a baking dish big enough to hold all the 24 shells in one layer. Place the stuff shells in the dish, pour the remaining sauce over. Bake at oven at 375 for 15 minutes. Serve at once.
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GARLIC STUFFED JUMBO PASTA SHELLS
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Category: Pasta - Baked
Prep Time: Cook Time: Total Time:
Jumbo pasta shells, boil until cooked and drain
6 tbsp Butter
6 garlic cloves peeled finely chopped + little salt
6 tbsp flour
2 cups milk
1 cup heavy cream
1/2 cup finely chopped parsley
6 Anchovy fillets, finely chopped
Cheese-And-Prosciutto Stuffing
8 oz container ricotta cheese
8 oz container cottage cheese
1/4 cup grated Parmesan
6 thin slices prosciutto, cut into very little squares
3 tbsp each chopped parsley and basil
2 egg yolks, beaten
Salt & pepper to taste
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 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 whip until smooth. Put the pan over medium heat add the parsley and anchovies. Cook, stirring constantly until the sauce has the constancy of heavy cream. Remove from the heat. Add salt and pepper to taste, Reserve 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. Using your fingers, press the long side of each shell lightly together so that the shape of the shell is as it was before boiling. Wipe any excess of filling.
Put about two cup of the sauce in the bottom of a baking dish big enough to hold all the 24 shells in one layer. Place the stuff shells in the dish, pour the remaining sauce over. Bake at oven at 375 for 15 minutes. Serve at once.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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