RECIPE FOR STUFFED JUMBO PASTA SHELLS - Snacks Recipes

INGREDIENTS
Pasta Shells
1/2 pkg. jumbo pasta shells, boiled and drained
2 cup milk
1 cup heavy cream
6 Tbs butter
1/2 cup finely chopped parsley
6 cloves garlic, finely chopped
6 anchovy fillets, finely chopped
6 Tbs flour
salt, to taste
Cheese and Prosciutto stuffing
500 gm. ricotta cheese
3 Tbs chopped parsley
250 gm. cottage cheese
3 Tbs chopped fresh basil
1/4 cup grated parmesan
2 egg yolks, beaten
6 thin slices prosciutto, cut into squares
salt & pepper, to taste
HOW TO MAKE STUFFED JUMBO PASTA SHELLS
Melt butter in heavy-bottomed saucepan over low heat. Add garlic and sauté until it just starts to turn golden brown. Remove from heat and when butter has stopped bubbling add flour. Return to heat and cook, stirring constantly for two minutes. Do not let flour color! Remove from heat and add milk and cream all at once.
Immediately beat vigorously with a whipping motion until smooth. Put pan over medium heat and add parsley and anchovies. Cook, stirring constantly until sauce has the constancy of heavy cream. Remove from heat. Add salt and pepper to taste. Reserve uncovered.
In a large bowl, combine ricotta, cottage cheese, Parmesan, parsley, basil, prosciutto and egg yolks. Add salt and pepper to taste, and mix well.
Stuff each shell with cheese mixture. Using your fingers, press long side of each shell lightly together so that the shape of shell is as it was before boiling. Wipe any excess of filling. Put about 2 c. sauce in the
bottom of baking dish big enough to hold all 24 shells in one layer. Place shells in dish, pour remaining sauce over. Bake in a preheated oven at 375* F. for 15 minutes. Serve at once.
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