Stuffed Shells

Step 1

Cook in a large pot of salted water, the pasta until "al dente". Make sure that they do not tear and will not stick to the bottom of the pot.

Drain and place on a clean cloth.

In a blender, put the drained artichokes, hazelnuts, walnuts and basil. The result should be neither crumbly nor too smooth.

Then add the Parmesan and do not hesitate to add a little oil from the artichokes or water. Adjust the seasoning.

Stuff pasta with this preparation using a teaspoon.

Oil the bottom of two individual casserole dishes and arrange the stuffed shells. Reserve.

Make a bechamel sauce: Melt the butter in a saucepan, then add the flour, stirring with a whisk and come up with cold milk and vegetable broth. Salt and pepper.

Bechamel should be a little liquid-y because the pasta with absorb some. Coat the shells with sauce.

Place in the oven 200 ° F for 15 minutes, then 5 minutes on under the broiler. Serve.