Side Pannel
Garlic Stuffed Jumbo Pasta Shells
Garlic Stuffed Jumbo Pasta Shells
- Recipe Submitted by ADMIN on 09/26/2007
Category: Pasta
Ingredients List
- 1/2 kg Jumbo pasta shells
- -boil until cooked and drain
- 6 tb Butter
- 6 Garlic cloves peeled finely
- -chopped + little salt
- 6 tb Flour
- 2 c Milk
- 1 c Heavy cream
- 1/2 c Finely chopped parsley
- 6 Anchovy fillets,fine chopped
Directions
CHEESE-AND-PROSCIUTTO STUFFI
500 g Ricotta cheese
250 g Cottage cheese
1/4 c Grated Parmesan
6 Thin slices prociutto cut
-into very little squares
3 tb Chopped parsley
3 tb Chopped [fresh] 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. Immediatelt
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 in a preheated oven at 375 F for 15 minutes. Serve at once.
In a few months I will have fresh basil in my garden....
Serge
500 g Ricotta cheese
250 g Cottage cheese
1/4 c Grated Parmesan
6 Thin slices prociutto cut
-into very little squares
3 tb Chopped parsley
3 tb Chopped [fresh] 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. Immediatelt
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 in a preheated oven at 375 F for 15 minutes. Serve at once.
In a few months I will have fresh basil in my garden....
Serge
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