Stuffed shells with smoked whitefish in a lemon béchamel sauce

Ingredients

• 1 box of Jumbo Shell noodles
• 1 cup of whole milk ricotta cheese
• 3/4 cup grated parmesan
• 1 egg yolk
• 1/2 cup of fresh basil leaves chopped fine
• 1 lb of smoke whitefish
• 2 teaspoons lemon zest
• 1/4 teaspoon salt
• 1/4 teaspoon ground white pepper

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Preparation

• Preheat oven to 350 degrees F. Bring large pot of salted water to a boil over high heat.
• Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 10 minutes for me was perfect.
• Drain pasta and place each shell on slightly oiled cookie sheet/platter, do not lay on top of eachother, you do not want them to stick.
• In large bowl mix together your ricotta cheese, 3/4 cup of parmesan, egg yolk, basil, seafood, lemon zest, salt and pepper.
  
• Fill your noodles with about a tblspn of filling eachother. Make sure to mold the mixture slightly so it is nice and compact. Place each shell into a buttered/oiled baking pan. If using Shell noodles place them so the open edge is facing up.
• Layer your Béchamel sauce evenly over the shells, and sprinkle with the remaining Parmesan and 1 cup of shredded Mozzarella. Bake until bubbly and the top is golden brown, about 20 minutes. Serve immediately.

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