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Name: Garlic Stuffed Jumbo Pasta Shells
Prep time: 30 min
Total time: 30 min
Yield: 24
Cuisine: American
Ingredients: 6 Thin slices prociutto cut; 1/4 c Grated Parmesan; 1/2 kg Jumbo pasta shells; 6 tb Flour; 1/2 c Finely chopped parsley; 3 tb Chopped parsley; 2 c milk; 6 Anchovy fillets,fine chopped; 6 tb Butter; 500 g Ricotta cheese; 250 g Cottage cheese; 1 c Heavy cream; Salt and pepper to taste; CHEESEANDPROSCIUTTO STUFFI; 2 Egg yolks, beaten; 3 tb Chopped [fresh] basil; 6 Garlic cloves peeled finely

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INGREDIENTS

6 Thin slices prociutto cut
1/4 c Grated Parmesan
1/2 kg Jumbo pasta shells
6 tb Flour
1/2 c Finely chopped parsley
3 tb Chopped parsley
2 c milk
6 Anchovy fillets,fine chopped
6 tb Butter
500 g Ricotta cheese
250 g Cottage cheese
1 c Heavy cream
Salt and pepper to taste
CHEESEANDPROSCIUTTO STUFFI
2 Egg yolks, beaten
3 tb Chopped [fresh] basil
6 Garlic cloves peeled finely

Servings

INSTRUCTIONS

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

NOTES

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Garlic Stuffed Jumbo Pasta Shells

6  Thin slices prociutto cut 
1/4 c Grated Parmesan 
1/2 kg Jumbo pasta shells 
6 tb Flour 
1/2 c Finely chopped parsley 
3 tb Chopped parsley 
2 c milk 
6  Anchovy fillets,fine chopped 
6 tb Butter 
500 g Ricotta cheese 
250 g Cottage cheese 
1 c Heavy cream 
  Salt and pepper to taste 
  CHEESEANDPROSCIUTTO STUFFI 
2  Egg yolks, beaten 
3 tb Chopped [fresh] basil 
6  Garlic cloves peeled finely

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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Nutrition

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Serving Size: 1 Serving (71g)
Recipe Makes: 24 Servings

Calories: 155
Calories from Fat: 66 (43%)

Amt Per Serving		% DV

	Total Fat 7.4g	10 %
	Saturated Fat 4.4g	22 %
	Monounsaturated Fat 2g
	Polyunsanturated Fat 0.5g
Cholesterol 37.8mg		12 %
Sodium 121.5mg		4 %
Potassium 97.9mg		3 %
Total Carbohydrate 15.1g		4 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 15g
Protein 7g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 155

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