Stuffed Shells With Smoked Whitefish In A Lemon Béchamel Sauce

Stuffed Shells With Smoked Whitefish In A Lemon Béchamel Sauce

Stuffed Shells With Smoked Whitefish In A Lemon Béchamel Sauce

45 minutes

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Details
  • Serving Size:   8
  • Weight Watchers:   27 Points
Cuisine
  • side dish
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 3 tbsp of all purpose flour
  • 1 stick of butter
  • 1 egg yolk
  • 1/2 cup of fresh basil leaves chopped fine
  • 6 cloves of minced garlic
  • 1/4 teaspoon ground white pepper
  • 6 cups of half and half (warmed)
  • 1 box of Jumbo Shell noodles (or you can use Cannelloni if
  • 1 tbsp lemon zest
  • 2 teaspoons lemon zest
  • pinch of nutmeg
  • 3/4 cup grated Parmesan, plus more for sprinkling
  • 1/4 teaspoon salt
  • 1/2 teaspoon salt
  • 1 cup of shredded Mozzarella
  • 1 cup of whole milk ricotta cheese
  • 1/4 teaspoon white pepper
  • 1 pound of smoke whitefish (or any seafood, crab would be a nice substitute)<
Instructions

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 (mix well).Fill your noodles with about a tblspn of filling eachother. Make sure to mold the mixture slightly so it is nice and compact (you do not want it to cook out of the noodles).

Place each shell into a buttered/oiled baking pan (9X13). If using Shell noodles place them so the open edge is facing up.

Layer your Bchamel 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.Bchamel Sauce

In a medium sauce pan, melt the butter over medium heat.

Add your minced garlic and lemon zest and let saute' for a couple minutes, do not let it burn.

Add the flour and whisk until smooth, about 2 minutes.Gradually add the warmed half and half (warm the half and half in separate saucepan over low/med heat), whisking constantly until the sauce is thick, smooth, and creamy, about 10 minutes (do not allow the sauce to boil).

Remove from heat, and stir in the salt, pepper, and nutmeg.

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