Baked Shells With Fontina & Shrimp
|Medium pasta shells/Other dry pasta shapes||8 Ounce|
|Olive oil||1 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).