# Leek Stuffed Shells with Bechamel

This is a leek version of sausage stuffed shells with bechamel, inspired by Italian food from Federal Hill in Providence, RI.

- Total time: 65 min
- Cuisine: French
- Category: Dinner
- Language: en

## Ingredients

- leek
- Calabrian pork sausage
- butter
- salt
- flour
- whole milk
- pepper
- Parmesan

## Instructions

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

## Equipment

- baking dish

## Tips

- Let the dish sit for about five minutes after baking before plating.

## Source

- Original video: https://www.tiktok.com/@cocolarkincooks/video/7619547341577571598
- Recipe page: https://www.cliprecipe.com/recipe/ceedf291-8026-4944-b60a-68fbfa747847
- Extracted: 2026-04-30

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt