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Garlic Stuffed Jumbo Pasta Shells

 

31

Yield

24

servings

Prep

30

min

Cook

15

min

Ready

45

min

Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

½ kg pasta shells, jumbo
cooked, drained
*
6 tablespoons butter
6 cloves garlic
peeled and minced, with salt to taste
6 tablespoons all-purpose flour
2 cups milk
1 cup heavy whipping cream
½ cup parsley leaves
finely chopped
500 grams ricotta cheese
250 grams cottage cheese
¼ cup Parmesan cheese
grated
6 each prosciutto
*
3 tablespoons parsley leaves
chopped
3 tablespoons basil
fresh,
2 each egg yolks
beaten
*
1 x salt and black pepper
to taste
*
6 each anchovy fillets
*

Directions

Melt the butter in a heavy-bottomed saucepan over low heat.

Add the garlic and sauté 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 consistancy 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℉ (190℃) for 15 minutes.

Serve at once.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 72g (2.5 oz)
Amount per Serving
Calories 13271% of calories from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 7g 33%
Trans Fat 0g
Cholesterol 36mg 12%
Sodium 109mg 5%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 11g
Vitamin A 11% Vitamin C 5%
Calcium 10% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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