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Friday, February 15, 2013

Chew on This | Stuffed Shells with Garlic White Sauce

I'm in the mood for comfy cozy. I want to sit around in my pajamas under a giant warm blanket. While sitting, I would like for a dramatic and engaging movie to be on the tv. And if I should become overwhelmed by said movie, I would love for there to be a fascinating novel, right there at my fingertips, that I can lose myself in.

And finally, and probably most importantly, I would need a full supply of comfort food. A never ending mug of warm hot chocolate (with marshmallows), soft pretzels studded with salt and these stuffed shells that Mimi made.

They're rich and creamy and glorious.

Alas, I can only partake in the overflowing goodness of these shells. 



Here's Mimi's recipe:

 Stuffed Shells with Garlic White Sauce
30 ounces ricotta
8 ounces mozzarella
3 cloves garlic, finely minced
2 eggs slightly beaten
1 T parsley
1/4 C Parmesan cheese
3/4 t salt
1/2 t pepper
3 C garlic white sauce
12 ounces large pasta shells

Cook shells in a large pot of boiling salt water for 8-10 minutes (al dente). Drain and dry on a towel in a single layer.

Garlic White Sauce

5 T butter
6 T flour
2 C milk, heated to a simmer
1 C cream
1 t garlic, very finely minced
salt and pepper to taste

Melt your butter in a heavy saucepan. Blend in the flour with a wooden spoon and stir over low heat until mixture begins to thicken. Stir for about 2 minutes. Do not let mixture color. Remove from heat and beat in simmering milk with a wire whisk until thoroughly blended. Whisk in half of the cream, salt, pepper and garlic. Place saucepan back onto the stove over medium heat and bring the sauce to a gentle boil. Stirring constantly for about 4 minutes. Thin your sauce out to your desired consistency with the remaining cream.

Cheese filling

In a large bowl, slightly beat the eggs. Add the ricotta and mozzarella cheese. Stir to combine. Blend in the garlic, salt, pepper and parsley. Fill the shells with the cheese mixture.

To Assemble 

Spread a thin layer of the white sauce in the bottom of a large baking dish. Place the stuffed shells in a single layer and top with the remaining white sauce. Sprinkle with the grated parmesan cheese and cover with foil. Bake for 30 to 40 minutes.

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