Directions

1. Cook your shells in a large pot of boiling water for about 8 minutes. Drain and run under cold water until they are cool. Set aside. In a large bowl mix all the ingredients for the filling together. Put the bowl in the refrigerator until the sauce is done. In a large heavy bottom sauce pan, melt the butter and then stir in the flour with a whisk. When it comes together in a clump, add the milk. Whisk over medium high heat until it begins to bubble around the sides of the pan and starts to thicken. Lower the heat and add the Parmigiano-Reggiano, salt, pepper and nutmeg. Whisk well then turn the heat off.
2. Butter the bottom of a large casserole pan then ladle enough sauce in to cover the bottom. Take your cheese mixture out of the refrigerator and begin filling your shells. I don't like to over stuff them. I like to be able to close the shell up at the top. Place them in the casserole dish in rows. Pour the remaining sauce over the shells. Top with the Parmigiano-Reggiano, then the tomatoes and then the grated mozzarella. Cover with tin foil and cook 40 minutes. Remove the tin foil and cook for another 10 minutes.
3. I usually make lasagna but when you don't have the time to layer it all together, stuffed shells are a great idea. Most of the time I use spaghetti sauce on my stuffed macaroni but today I decided to try it with a cheesy béchamel. It came out delicious and I decided I am going to make it this year for Christmas too! I think you will enjoy it also.