Sausage Stuffed Shells with Béchamel (Coco Larkin Cooks)

Ingredients

• 20 jumbo pasta shells (about half a 12 oz box)
• salt, for the pasta water, to taste
• 3 tbsp concentrated tomato paste (about 1/2 tsp per shell)
• 1 lb sweet Italian sausage, casings removed
• 1 tbsp olive or neutral oil
• 4 tbsp butter
• 1/4 cup all purpose flour
• 3 cups whole milk, plus a splash to thin
• salt, for the béchamel, to taste
• 1/4 tsp white pepper
• 1 pinch nutmeg
• 1/2 cup grated Parmigiano Reggiano, for the sauce
• 1/4 cup grated Parmigiano Reggiano, for the top
• 4 oz mozzarella, cut into about 10 cubes
• 2 tbsp fresh parsley, chopped

Instructions

1. 1

   Fit the dry shells into your baking pan to see how many you need, then parboil them in boiling salted water for about 3 to 4 minutes.

   4 min
2. 2

   Lift them out and spread them on a towel to drain, dry and cool.

3. 3

   Make the béchamel: melt the butter in a saucepan, whisk in the flour and cook for 2 to 3 minutes to cook out the raw flour taste.

   3 min
4. 4

   Whisk in the milk and season with salt, white pepper and a touch of nutmeg. Let it simmer, whisking, until it thickens to a thick, pourable sauce, about 10 minutes.

   10 min
5. 5

   Off the heat, stir in the Parmigiano Reggiano and set it aside. It will keep thickening as it sits.

6. 6

   Put a small dab of tomato paste inside each shell.

7. 7

   Stuff each shell with the raw sausage, squeezing it straight from the pack. Overfill them a little so the meat sits proud of the shell, because you sear that side next.

8. 8

   Heat a skillet with a little oil over medium-high heat. You don't need much because the sausage gives off fat.

9. 9

   Sear the shells meat side down for about 2 to 3 minutes, until they have a nice brown crust. Work in batches if needed.

   3 min
10. 10

    Spread a spoonful or two of béchamel over the bottom of the baking pan.

11. 11

    Set the seared shells on top, crust side up, fitting them in nice and snug.

12. 12

    Thin the rest of the béchamel with a splash of milk so it pours, then douse the whole top of the shells with it.

13. 13

    Finish with a little more grated Parmesan.

14. 14

    Bake at 350°F for about 40 to 45 minutes in total.

    35 min
15. 15

    When there are 10 minutes left, tuck about 10 cubes of mozzarella in between the shells, dotting them all over, and bake 10 more minutes until golden and bubbling.

    10 min
16. 16

    Sprinkle with chopped parsley and plate up.