Ingredients

The following ingredients have 16 Servings
  • 16 large pasta shells (cooked and cooled)
  • .5 lb Little Yellow Potatoes
  • 1/2 cup chicken broth or milk
  • 1/4 tsp minced garlic
  • 1/4 tsp basil pesto (or substitute fresh or dried herbs of choice)
  • Salt (to taste)
  • 1 1/2 cups cheddar cheese (shredded, divided)
  • 2 slices bacon (diced, cooked and crumbled)
  • Green onions for garnish
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 cup milk
  • Salt to taste

Instruction

  • If baking right away, preheat the oven to 350 degrees F. If making ahead, preheat the oven before you wish to bake it. Grease a 9x9” pan and set aside.
  • Bring a large pot of salted water to a boil. Halve or quarter the potatoes (only to speed up cooking time) and add to the water (adding them before the water is boiling is fine). Cook 7-10 minutes, until tender. Drain.
  • Mash potatoes with chicken broth, garlic, and pesto. Salt to taste. Stir in ½ cup of cheese.
  • Place potatoes in a disposable piping bag or large Ziploc bag. Cut about a ½” wide opening in the end of the bag and pipe potatoes into the shells (this is the easiest way – feel free to also spoon it in). Place potato stuffed shells in prepared pan. *To make ahead, cover now and refrigerate. Refrigerate all of your garnishes as well.
  • Before baking, preheat the oven to 350 degrees F and prepare Béchamel sauce: In a large pot (it can be the same one you used for the potatoes), melt the butter over medium heat. Stir in the flour and cook 1 minute. Whisk in the milk and cook over medium heat, whisking, until thickened. Season with salt as desired.
  • Remove pan from the fridge. Drizzle shells with Béchamel sauce, sprinkle with cheese and bacon and bake for 30 minutes until cheese is melted and bubbly. Broil 1-2 minutes if desired. Sprinkle with green onions.