Baked Shells With Fontina & Shrimp Recipe
Ingredients
| 8 ounces dry medium-size pasta shells or other dry pasta shapes | ||
| Olive oil | ||
| Butter/Margarine | 2 Tablespoon | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Chicken broth | 2 Cup (16 tbs) | |
| 1 or 1 1/2 cups milk | ||
| Shredded cheese | 2 Cup (16 tbs) | |
| 1 teaspoon dry | 2 Teaspoon, minced | |
| Ground pepper | 1 To taste | |
| 8 ounces shelled cooked tiny shrimp | ||
| Green onions | 1/4 Cup (16 tbs), thinly sliced | |
| Parmesan cheese | 1/3 Cup (16 tbs), grated | |
Directions
In a 4- to 5-quart pan, bring about 2 quarts water to a boil over high heat.
Add pasta shells and cook, uncovered, until just tender to bite (about 8 minutes).
Drain well and toss with a little oil to keep from sticking; set aside.
Melt butter in same pan over medium-high heat; add flour and stir until well blended.
Remove from heat and whisk in broth and 1 cup milk (if making casserole ahead, use 1 1/2 cups milk).
Return to heat and cook, stirring, until sauce boils and thickens slightly (about 5 minutes).
Remove sauce from heat, add fontina cheese and oregano, and stir until cheese is melted.
Season to taste with pepper; then gently mix in pasta, shrimp, and onions.
Pour mixture into a shallow 2-quart baking dish; sprinkle evenly with Parmesan cheese.
(At this point, you may cover and refrigerate until next day.) Bake, uncovered, in a 400° oven until casserole is bubbly on top and hot in center (about 25 minutes; about 35 minutes if refrigerated).
Add pasta shells and cook, uncovered, until just tender to bite (about 8 minutes).
Drain well and toss with a little oil to keep from sticking; set aside.
Melt butter in same pan over medium-high heat; add flour and stir until well blended.
Remove from heat and whisk in broth and 1 cup milk (if making casserole ahead, use 1 1/2 cups milk).
Return to heat and cook, stirring, until sauce boils and thickens slightly (about 5 minutes).
Remove sauce from heat, add fontina cheese and oregano, and stir until cheese is melted.
Season to taste with pepper; then gently mix in pasta, shrimp, and onions.
Pour mixture into a shallow 2-quart baking dish; sprinkle evenly with Parmesan cheese.
(At this point, you may cover and refrigerate until next day.) Bake, uncovered, in a 400° oven until casserole is bubbly on top and hot in center (about 25 minutes; about 35 minutes if refrigerated).
Chef
