Stuffed Shells

45m
Serves 1
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Directions

  1. 1Fit the shells to your baking pan.
  2. 2Parboil the shells in boiling salted water for about 3-4 minutes.
  3. 3Remove the shells and let them dry and cool down.
  4. 4Make the bechamel by combining flour, butter, and milk.
  5. 5Season the bechamel with salt, white pepper, and a touch of nutmeg.
  6. 6Cook the bechamel until it thickens.
  7. 7Mix in a little Parmesan Reggiano off the heat and set aside.
  8. 8Add a touch of tomato paste in each shell.
  9. 9Stuff the shells with sweet Italian sausage, overfilling them slightly.
  10. 10Preheat a pan with a little bit of oil.
  11. 11Pan sear the stuffed shells meat side down for about 2-3 minutes to get a nice crust.
  12. 12Pour a spoonful or two of bechamel into the baking pan.
  13. 13Place the pan-seared shells on top of the bechamel, fitting them snugly.
  14. 14Thin out the remaining bechamel and pour it over the top of the shells.
  15. 15Finish with a little bit of Parmesan.
  16. 16Bake in the oven at 350 degrees Fahrenheit for about 40-45 minutes.
  17. 17With 10 minutes left of baking, squeeze in about 10 cubes of mozzarella over the dish.
  18. 18Bake for another 10 minutes until golden and bubbling.
  19. 19Sprinkle a little parsley on top before serving.

Ingredients

  • shells
  • salt
  • flour
  • butter
  • milk
  • white pepper
  • nutmeg
  • Parmesan Reggiano
  • tomato paste
  • sweet Italian sausage
  • oil
  • 10 cubes of mozzarella
  • parsley

Equipment

baking panpanoven

Tips

  • Overfill the shells slightly for pan searing.
  • Pan sear the meat side of the stuffed shells first to get a nice crust.
  • Thin out the bechamel to pour it over the shells.
  • Add mozzarella cubes during the last 10 minutes of baking for a good cheese pull.

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