Petitchef

Stuffed shells with smoked whitefish in a lemon béchamel sauce

Main Dish
4 servings
20 min
30 min
Very Easy

Ingredients

Number of serving: 4
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

  • 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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