Recipe - Garlic Stuffed Jumbo Pasta Shells

One half kg Jumbo pasta shells
boil until cooked and drain
6 tablespoon Butter
6 Garlic cloves peeled finely
chopped + little salt
6 tablespoon Flour
2 cup Milk
1 cup Heavy cream
One half cup Finely chopped parsley
6 Anchovy fillets,fine chopped

CHEESEANDPROSCIUTTO STUFFI
500 g Ricotta cheese
250 g Cottage cheese
One fourth cup Grated Parmesan
6 Thin slices prociutto cut
into very little squares
3 tablespoon Chopped parsley
3 tablespoon Chopped [fresh] basil
2 Egg yolks, beaten
Salt & pepper to taste

Melt the butter in a heavybottomed 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini