This recipe was devised in anticipation of Thanksgiving 2020. The recipe was improved by considering intervening similarities and distinctions when preparing stuffed manicotti versus Mac and Cheese. As it is a Thanksgiving recipe, gruyere was favored. Marinara as well as the time consuming task of stuffing shells was jettisoned; largish pasta shells capture the gratin-y sauce almost incidentally. If desired one can add crab or lobster or bacon before baking.
Try Champagne Stuffed Shells with XO sauce on the side. This arrangement received rave reviews Super Bowl Weekend 2021.
Serves: 4 as a side/2 as a main
You will need:
🧑🍳 1 Box large pasta shells
🧑🍳 Champagne béchamel
(1 tablespoon flour, 1/2 stick butter, milk, nutmeg, 2 cups gruyere, 1 stick cream cheese, 2 oz champagne)
🧑🍳 1/2 cup shredded Monterey Jack or blue cheese
Procedure:
Boil the shells to al dente, drain, add a bit of olive oil or butter, and reserve in a baking dish.
Prepare the Champagne béchamel on the stovetop. Pour the sauce over the shells. Carefully fold together with a silicone spatula or large wooden spoon. Place baking dish in oven.
More specifically:
To fashion the béchamel, start with a tablespoon of flour and a tablespoon of butter in a saucepan, and add milk as needed.
Once the sauce is at the right consistency, add nutmeg & 2 cups of shredded gruyere. If at any point you think the sauce is in danger of burning, add milk. After the gruyere is melted add 1 stick of cream cheese. When the cream cheese is completely melted into the existing béchamel, fold it all together for a few seconds, and then slowly add 2 ounces of champagne. Stir slowly & carefully over heat for 1-2 minutes. Remove from the stovetop and pour sauce into your baking dish.
( If inclined, add crab or lobster or bacon.)
Sprinkle shredded Monterey Jack or blue cheese on top & place in the oven to bake at 350 for about 28 minutes.
If desired, serve with XO sauce on the side. ( https://www.youtube.com/watch?v=0zRavSJPj_Q )
🥂Cheers to all celebratory moments & lives well lived 🥂
