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Garlic Stuffed Jumbo Pasta Shells
There is enough stuffing for 24 shells

1/2 kg jumbo pasta shells, boil until cooked and drain
6 tbsp butter
6 garlic cloves peeled finely chopped + little salt
6 tbsp flour
2 cups milk
1 cup heavy cream
1/2 cup finely chopped parsley
6 anchovy fillets, finely chopped

500 g ricotta cheese
250 g cottage cheese
1/4 cup grated Parmesan
6 thin slices prociutto cut into very little squares
3 tbsp chopped parsley
3 tbsp chopped [fresh] basil
2 egg yolks, beaten
salt & pepper to taste

Melt the butter in a heavy-bottomed saucepan over low heat. Add
the garlic and saute until it just starts to turn golden brown.
Remove from the heat and when the butter has stopped bubbling add
the flour. Return to the heat and cook, stirring constantly for
two minutes. Do not let the flour color! Remove from the heat and
add the milk and cream all at once. Immediatelt beat vigorously
with a whip until smooth. Put the pan over medium heat add the
parsley and anchovies. Cook, stirring constantly until the sauce
has the constancy of heavy cream. Remove from the heat. Add salt
and pepper to taste, Reserve uncovered.

In a large bowl, combine the ricotta, cottage cheese, Parmesan,
parsley basil, prosciutto and egg yolks. Add salt and pepper to
taste, and mix well.

Stuff each shell with some of the cheese mixture. Using your fingers,
press the long side of each shell lightly together so that the
shape of the shell is as it was before boiling. Wipe any excess of

Put about two cup of the sauce in the bottom of a baking dish big
enough to hold all the 24 shells in one layer. Place the stuff
shells in the dish, pour the remaining sauce over.

Bake in a preheated oven at 375 F for 15 minutes. Serve at once.


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