Stuffed shells with smoked whitefish in a lemon béchamel sauce

Name: Stuffed shells with smoked whitefish in a lemon béchamel sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: En
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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Main Dish

4 servings

Very Easy

50 min

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

Preparation

Preparation20 min

Cook time30 min

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.