Seafood-Gorgonzola Pasta Shells
Servings
12-14 shells
Servings
12-14 shells
Ingredients
Bechamel Sauce
Pasta & Seafood
Instructions
Bechamel Sauce
  1. In a heavy saucepan over medium heat, heat milk until hot but not boiling. Meanwhile, combine flour & butter in another heavy saucepan. Stir over medium heat with a wooden spoon or whisk until the mixture has gently bubbled for 2 minutes, being careful not to brown flour.
  2. Begin to add the hot milk to the flour mixture a little at a time while whisking vigorously. Continue to add the milk until it is fully incorporated. Bring the mixture to a boil, reduce heat to low; simmer, stirring constantly, until the mixture thickens, about 6-8 minutes. It should resemble heavy cream. Crumble the cheese & add to hot bechamel sauce, whisking continuously until smooth. Add nutmeg & pepper & stir. Remove from heat to cool.
Pasta & Filling
  1. Cook the pasta shells in salted boiling water to which a small amount of oil has been added for 8-10 minutes. Drain & set aside.
  2. In a large skillet, melt butter. Saute spinach & mushrooms until spinach is wilted. Remove to paper towels. Add shrimp & scallops to skillet; saute for 3-4 minutes until opaque & just barley cooked; set aside. Preheat oven to 350 F.
  3. In a large bowl, combine spinach, shrimp, scallops, crab meat, ricotta cheese, garlic & salt & pepper. Fill pasta shells. Spread some sauce in the bottom of a 9 x 13-inch baking pan. Lay filled shells single file in pan. Pour remaining sauce over all & top with a sprinkling of parmesan. Bake 20-30 minutes, until the cheese becomes a little brown.