Three Cheese Stuffed Shells with Creamy White Sauce
- 24 large pasta shells, prepared according to instructions, then rinsed and cooled
- 30 ounces ricotta cheese
- 4 ounces feta or goat cheese crumbles, chopped finely
- 3/4 cup shredded cheese (mozzarella, sharp white cheddar, gouda, fontina)
- 1/3 cup chopped basil
- 2 large eggs
- salt and pepper
- 5 tablespoons butter
- 4 tablespoons Gold Medal All-Purpose Flour
- 2 cups whole milk
- 2 cups low fat milk
- 2 teaspoons salt
- 4 ounces feta or goat cheese, chopped finely
- 2 tablespoons chopped fresh basil
- 1 tablespoon fresh chives, chopped (optional)
- salt and pepper
- This recipe is vegetarian
- Produce
- Basil (1/3 cup)
- Basil, fresh (2 tablespoons)
- Chives, fresh (1 tablespoon)
- Cooking & Baking
- Gold medal all-purpose flour (4 tablespoons)
- Salt (2 teaspoons)
- Salt and pepper (2)
- Pasta & Grains
- Pasta shells, large (24)
- Dairy
- Butter (5 tablespoons)
- Cheese (3/4 cup)
- Feta or goat cheese (4 ounces)
- Feta or goat cheese crumbles (4 ounces)
- Low fat milk (2 cups)
- Ricotta cheese (30 ounces)
- Whole milk (2 cups)
- Refrigerated
- Eggs, large (2)
Preparation
Read recipe preparation on recipegirl.com
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Recipe Stats
Published December 10, 2012 (2 months ago).
192 people saved this recipe.
