Leek Stuffed Shells with Bechamel
Directions
- 1Cut the leek into about one and a half inch pieces.
- 2Use your finger to remove some of the inner bit of the leek.
- 3Cut the tip of the Calabrian pork sausage and squeeze it carefully into the leek pieces.
- 4Snugly fit the stuffed leeks into an oiled baking dish.
- 5Take the inner part of the leek and cook it with some butter and a little bit of salt on low for about 10 minutes until very soft.
- 6Add some flour to the cooked leeks and cook for 2-3 minutes to remove the raw flour taste.
- 7Add whole milk, a little bit of pepper, and a little bit of salt.
- 8Let the mixture simmer for about 10 minutes until thick.
- 9Once thick, add in some Parmesan and mix well.
- 10Pour the bechamel sauce all over the top of the stuffed leeks in the baking dish, allowing it to fill around the cracks.
- 11Top with a little more Parmesan.
- 12Bake in a 375 degree oven for about 40-45 minutes.
- 13Remove from the oven and let sit for about five minutes before serving.
Ingredients
- leek
- Calabrian pork sausage
- butter
- salt
- flour
- whole milk
- pepper
- Parmesan
Equipment
baking dish
Tips
- Let the dish sit for about five minutes after baking before plating.
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