Stuffed Shells

• 1 box Jumbo Shells
• 2 packages Frozen Spinach
• 1 can Artichoke Hearts
• 1 whole Onion, Diced
• 1 head Garlic, Minced
• 2 pounds Ricotta Cheese
• 4 cups Mozzarella, Shredded
• 5 whole Eggs
• 3 teaspoons Nutmeg
• 1 package Crimini Mushrooms, Sliced
• 5 Tablespoons Flour
• 4 Tablespoons Butter
• 5 cups Milk
• 2 whole Egg Yolks
• 2 Tablespoons Fresh Parsley, Chopped
• 1/2 cups Parmesan Cheese

1. Before making, *SEE TIPS BELOW*.
2. Cook shells as per box instructions, less a few minutes.
3. Thaw the spinach and then use a cheese cloth/tea towel to squeeze all the water out.
4. Do the same to the artichoke hearts.
5. Set both of these aside (they can be in the same bowl).
6. Saute the onion and garlic until they are completely translucent and the pan is dry.
7. I start this on high heat, toss in the onions, and salt them about 5 minutes later, then start lowering the heat.
8. The goal here is to brown them (not char them), and to get as much of the moisture out of them as possible.
9. Once the onions are ready (about 15-20 minutes), toss in the spinach and artichoke hearts, and saute another 5-10 minutes on low, just to dry everything out a little more.
10. Toss this mixture into a food processor and pulse until you get a nice fine chop.
11. You dont want a paste, but you also dont want any big chunks.
12. Mix the above with the ricotta, 2 cups of the mozzarella, 5 whole eggs, 2 tsps.
13. nutmeg, and salt and pepper to taste, and refrigerate for later.
14. Saute the mushrooms until the pan is dry (you can follow the same guidelines we used for the onions.
15. Add the butter and flour, and stir, on low heat, until you get a nice, tan colored paste.
16. Whisk in the milk, bring to a boil, and then lower to a simmer.
17. Break up the yolks with a fork, pour in about a cup of the sauce into the eggs, stirring constantly.
18. Pour the egg/sauce mixture into the pot (where you have the rest of the sauce), whisking constantly.
19. Add in 1 tsp.
20. nutmeg, salt & pepper, parsley, and Parmesan.
21. Simmer for another 10 minutes.
22. Stuff the shells using a pastry bag or zip top bag.
23. Spread about a cup of sauce on the bottom of a baking dish and place shells on top of sauce.
24. Cover in additional sauce, top with cheese, and bake at a 375 oven for 30-45 minutes.
25. This should make about 2 to 2-1/2 rectangular pans.
26. I make such a large quantity because these are time consuming to put together, and this way I have a meal to pop in the freezer for another night.
27. *A few good tips.
28. Cook the shells for less time than the box recommended, about 2-3 minutes less.
29. Fish the shells out with a slotted spoon, instead of pouring everything out into a colander.
30. You can avoid breakage that way.
31. Lastly, I filled these the same way I fill deviled eggs.
32. I got a gallon zip top bag, put the filling inside and then clipped the corner.
33. This works really well, and you can just toss the bag when youre done.

jumbo shells, frozen spinach, hearts, onion, garlic, ricotta cheese, mozzarella, eggs, nutmeg, crimini mushrooms, flour, butter, milk, egg yolks, fresh parsley, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/stuffed-shells/ (may not work)