Recipe courtesy of Emeril Lagasse
1 hr 15 min
45 min
30 min
6 to 8 servings


Stuffed Shells: 
  • 24 jumbo shells, about 1/2 pound
  • 1 tablespoons olive oil
  • 1/2 cup finely chopped onion
  • 1/2 pound ground pork
  • 2 teaspoons finely chopped marjoram leaves
  • 2 teaspoons minced garlic
  • 1 1/2 pounds ground veal
  • 1 1/2 teaspoons kosher salt
  • 3/4 teaspoon ground black pepper
  • 1/4 cup heavy cream
  • 1 large egg
Mushroom Bechamel:
  • 4 tablespoons unsalted butter
  • 1 pound button mushrooms, cleaned and thinly sliced
  • 1 teaspoon fresh thyme leaves
  • 1/2 cup small diced onion
  • 2 teaspoons minced garlic
  • 4 tablespoons all-purpose flour
  • 3 cups whole milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground white pepper
  • 1/8 teaspoon fresh grated nutmeg
  • Freshly grated Parmesan


Set a large, 4 to 6-quart stockpot filled with water over high heat and bring to a boil. Season with salt and add the dried shells to the pot. Cook the pasta until pliable but not al dente, about 8 minutes. Remove the shells from the water and lay out on a sheet pan to cool. Be sure to lay each shell directly on the sheet pan without touching any of the other shells so that they will not stick.

While the shells cool, make the shell stuffing. Set an 8-inch saute pan over medium heat and add the olive oil to the pan. Once the oil is hot, add the onions and garlic to the pan. Cook until the onions until softened, about 3 minutes. Remove from the heat and set aside to cool. In a medium bowl, combine the ground veal, pork, marjoram, kosher salt, black pepper and the cooled onions. In a separate, smaller bowl, combine the cream and egg and whisk to combine. Add the cream and egg mixture to the veal mixture and mix until thoroughly blended without over-mixing.

When the shells have completely cooled, place 2 tablespoons of the stuffing into each of the 24 shells, and place the open-end down in a 9 by 13 by 2-inch casserole dish. When completed, wrap the casserole with plastic wrap and set aside in the refrigerator as you prepare the bechamel.

Preheat the oven to 350 degrees F.

Set a 1-quart saucepan over medium-high heat and add the butter. Once melted, add the mushrooms and thyme leaves to the pan and cook, stirring often, until most of the liquid has evaporated, about 5 minutes. Add the onions and garlic to the pan and cook for 3 to 4 minutes, stirring occasionally. Sprinkle the flour into the pan, stir to combine, and cook the roux, stirring, for 2 minutes. Whisk the milk into the saucepan. Season the bechamel with the salt, pepper and nutmeg and stir to combine. Bring the bechamel to a boil, reduce the heat to a simmer, and cook, stirring frequently with a wooden spoon, until sauce is thick and smooth and any floury taste is gone, about 5 minutes.

Remove the shells from the refrigerator, discard the plastic wrap, and pour the bechamel over top the shells. Sprinkle the parmesan cheese over all and place the casserole in the oven. Bake the shells until the bechamel is bubbling and the top is golden brown, about 30 minutes. Be sure to rotate the casserole after 15 minutes to ensure even browning. Remove from the oven and allow to rest of 5 to 10 minutes before serving.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:


Patti's Jumbo Lump Crab Cakes

Recipe courtesy of Patti LaBelle

Veal Pizzaiola

Recipe courtesy of Chef Vola's Restaurant

Bobby's Stuffed Red Peppers

Recipe courtesy of Bobby Deen

Greek-Style Stuffed Peppers

Recipe courtesy of Ellie Krieger

Sauteed Jumbo Garlic Shrimp with Okra, Corn and Tomato Stew over Rice

Recipe courtesy of Cooking Channel

Sausage Stuffed Mushrooms

Recipe courtesy of Kelsey Nixon

Stuffed Zucchini

Recipe courtesy of Debi Mazar and Gabriele Corcos


Donut Showdown

7:30am | 6:30c

Donut Showdown

8:30am | 7:30c

Donut Showdown

9:30am | 8:30c

Unique Sweets

10am | 9c

Unique Sweets

10:30am | 9:30c

Unique Sweets

11am | 10c

Unique Sweets

11:30am | 10:30c

Extreme Cake Makers

12:30pm | 11:30c

Crazy Cakes

1pm | 12c

Crazy Cakes

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cake Wars

6pm | 5c

Cake Wars

7pm | 6c
On Tonight
On Tonight

Spring Baking Championship

8pm | 7c
11pm | 10c
3am | 2c

So Much Pretty Food Here