BABY SHELLS BECHAMEL
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- Place tomatoes in an oven-safe skillet. Toss with olive oil and sprinkle with salt and pepper. Roast tomatoes until dark and blistered, 10 to 15 minutes. Let cool.
- Meanwhile, heat butter in a 12-inch skillet over medium heat until melted, then add flour and whisk until smooth and thickened. Cook, whisking, but do not let darken, only about 2 minutes. Slowly add warm milk, whisking constantly. Season with salt and pepper and bring to a gentle simmer.
- Place tomatoes in a blender or mini food processor and carefully blend until smooth.
- Add pureed tomatoes to bechamel. Season to taste, and continue to cook until desired thickness has been reached, another minute or two. Add drained pasta directly to bechamel and stir until every shell is coated and pasta is perfectly al dente. Garnish with fresh basil, additional black pepper and shaved Parmesan.
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Hazel Hampton
[email protected]I would definitely recommend this recipe to anyone who loves seafood.
ROBO KODLAMA
[email protected]This dish is a bit time-consuming to make, but it's worth it. The shells are cooked perfectly and the sauce is creamy and flavorful.
Amani Kamrry
[email protected]I've made this dish several times and it's always a hit. The shells are cooked perfectly and the sauce is creamy and flavorful.
ahmed trabelsi
[email protected]This is a great recipe for a quick and easy weeknight meal. The shells were cooked perfectly and the sauce was creamy and flavorful.
Axon Hillock Interactive
[email protected]I'm not a fan of seafood, but I still enjoyed this dish. The shells were cooked perfectly and the sauce was creamy and flavorful.
Mohammed Bayoumi
[email protected]This recipe was easy to follow and the shells turned out great. The sauce was a bit too thick for my taste, but it was still very good.
Loredana Carmela Crisafulli
[email protected]I made this dish for a party and it was a huge hit! Everyone loved the shells and the sauce.
Emmanuel Agbor
[email protected]This dish was a bit too rich for my taste, but it was still very good. The shells were cooked perfectly and the sauce was creamy and flavorful.
Stephen Forget
[email protected]The shells were a bit too soft for my taste, but the sauce was delicious. I'll try cooking the shells for a few minutes less next time.
MR MARG
[email protected]This is my new favorite pasta dish! The shells were cooked perfectly and the sauce was creamy and cheesy. I will definitely be making this again and again.
Shane Ed
[email protected]I'm not a big fan of bechamel sauce, but this recipe was still very good. The shells were cooked perfectly and the filling was flavorful.
Anthony Bentz
[email protected]This dish was easy to make and turned out great. The shells were perfectly cooked and the sauce was creamy and flavorful.
Mary Lapobo
[email protected]The shells were a bit too al dente for my taste, but the sauce was delicious. I'll try cooking the shells for a few minutes longer next time.
Habibullah roonjha
[email protected]This recipe was a hit with my family! The shells were cooked perfectly and the bechamel sauce was creamy and flavorful. I will definitely be making this again.