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Baked Shells With Fontina & Shrimp

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  Medium pasta shells/Other dry pasta shapes 8 Ounce
  Olive oil 1 Tablespoon
  Butter/Margarine 2 Tablespoon
  All purpose flour 1⁄4 Cup (4 tbs)
  Chicken broth 2 Cup (32 tbs)
  Milk 1 1⁄2 Cup (24 tbs)
  Italian fontina cheese 8 Ounce, shredded to make 2 cups
  Minced fresh oregano/1 teaspoon dry oregano 2 Teaspoon
  Freshly ground pepper To Taste
  Shelled cooked shrimp 8 Ounce (Tiny Size)
  Thinly sliced green onions 1⁄4 Cup (4 tbs)
  Freshly grated parmesan cheese 1⁄3 Cup (5.33 tbs)

In a 4- to 5-quart pan, bring about 2 quarts water to a boil over high heat.
Add pasta shells and cook, uncovered, until just tender to bite (about 8 minutes).
Drain well and toss with a little oil to keep from sticking; set aside.
Melt butter in same pan over medium-high heat; add flour and stir until well blended.
Remove from heat and whisk in broth and 1 cup milk (if making casserole ahead, use 1 1/2 cups milk).
Return to heat and cook, stirring, until sauce boils and thickens slightly (about 5 minutes).
Remove sauce from heat, add fontina cheese and oregano, and stir until cheese is melted.
Season to taste with pepper; then gently mix in pasta, shrimp, and onions.
Pour mixture into a shallow 2-quart baking dish; sprinkle evenly with Parmesan cheese.
(At this point, you may cover and refrigerate until next day.) Bake, uncovered, in a 400° oven until casserole is bubbly on top and hot in center (about 25 minutes; about 35 minutes if refrigerated).

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Baked Shells With Fontina & Shrimp Recipe