Mushroom and Shrimp Stuffed Shells with Pesto Bechamel Sauce

Khimberlee Kearney
Servings: 4 - 6
1 to 2 hr

A great viewer dish!

  • Ingredients
  • step-by-step directions
Roasted Garlic:
  • 1 head garlic
  • 2 tablespoons olive oil
  • 4 cups whole milk ricotta cheese
  • 1 egg
  • 4 cloves garlic (peeled, minced)
  • 1/2 bunch scallions (chopped)
  • 2 cups baby bella mushrooms (stems trimmed, chopped)
  • 1/2 pound jumbo shrimp (shells and tails removed, de-veined, diced)
  • Kosher salt and freshly ground black pepper (to taste)
  • 3 cups basil leaves
  • 2 cloves garlic (peeled)
  • 1/3 cup pine nuts
  • 1/4 cup parmesan (to taste)
  • 1/2 cup olive oil
  • 4 tablespoons unsalted butter
  • 1/2 cup all-purpose flour
  • 1 cup milk
  • Kosher salt and freshly ground black pepper (to taste)
To Assemble:
  • 1 pound large pasta shells
  • 1 recipe pesto (above)
  • 2 cups mushrooms (chopped)
  • 4 cloves roasted garlic (recipe above)
  • 1 cup parmesan cheese (freshly grated, to garnish)
  • 1 recipe bechamel (recipe above)
  • 1/2 bunch scallions (chopped, to garnish)
  • For the Roasted Garlic: Preheat oven to 425ºF.
  • Cut off the top of the head of garlic. Place on top of aluminum foil, and drizzle with olive oil. Enclose the foil to create a packet. Bake for 30 minutes and allow to cool. When cool enough to handle, squeeze out garlic cloves and mince. Reduce the oven temperature to 350ºF.
  • For the Filling: In a large bowl whisk together the ricotta and egg. Once smooth, fold in the garlic, scallions, mushrooms and shrimp. Season with salt and pepper to taste, and set aside.
  • For the Pesto: In the bowl of a food processor fitted with a blade attachment, add the basil, garlic, pine nuts, and parmesan and pulse to combine. With the motor running, slowly drizzle the olive oil and continue to process until the mixture is combined. Season with salt and pepper and set aside.
  • For the Bechamel: In a medium saucepan over medium heat, melt the butter. Whisk in the flour, and slowly stream in the milk, whisking until smooth. Bring to a simmer and cook until mixture begins to thicken, about 5-8 minutes. Remove from heat and set aside to cool completely.
  • To Assemble: Have a large pot of salted water boiling, Boil pasta for 3-4 minutes.
  • To the bechamel, add the prepared pesto, mushrooms, and garlic, and stir to combine. Season with salt and pepper to taste and set aside.
  • Arrange shells, with the opening facing up in a 9x13-inch baking dish. Spoon filling into the shells and ladle the pesto bechamel sauce over shells, reserving 1/2 cup of sauce. Evenly sprinkle parmesan over shells, cover with foil and bake for 20-25 minutes or until shells and mixture firms up and shrimp is cooked through. Remove foil and continue baking until the cheese turns golden brown, about 5-7 minutes. Remove and allow to cool for 5 minutes.
  • Transfer to a platter, garnish will scallions, and serve with reserved pesto bechamel sauce.
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