Four-Cheese Stuffed Shells with Chili-Smoked Salmon

Ingredients

Instructions

1. Bring 5 quarts of water and 1 tablespoon of salt to a rolling boil in a large saucepan. Add the jumbo pasta shells and cook them for about 8 minutes so they are slightly underdone — they will finish cooking in the oven. Drain and immediately rinse the shells under cold water to stop the cooking. Lay the shells open-side down on a clean kitchen towel to drain and cool.
2. Butter a 3-quart (9×13 inch) baking dish and set it aside.
3. Preheat the oven to 375°F (190°C).

MAKE THE CHIMICHURRI SAUCE:

1. Combine the parsley, cilantro, olive oil, red wine vinegar, minced garlic, crushed red pepper, ground cumin, and salt in a food processor. Pulse until the mixture is well blended but still has some texture, about 30 seconds. Transfer the chimichurri to a bowl, cover, and refrigerate until ready to serve. This bright sauce is tangy and herbaceous and should be used sparingly with the rich shells.

MAKE THE BREAD CRUMB TOPPING:

1. Place the bread slices, shredded Mahón-Menorca cheese, salt, black pepper, and chili powder in a food processor. Pulse until the bread is turned into fine crumbs and the ingredients are evenly combined. Transfer to a small bowl and cover until it’s time to top the casserole.

PREPARE THE STUFFED SHELL FILLING AND FILL THE SHELLS:

1. In a large bowl, combine the ricotta, eggs, 1 cup shredded Mahón-Menorca, minced garlic, and the spices (ground cumin, smoked paprika, crushed red pepper, salt, and black pepper). Stir until smooth and fully incorporated.
2. Using a heaping tablespoon of the ricotta mixture, stuff each shell and arrange them in the buttered baking dish. To fit all 32 shells, pack them fairly close together in rows: eight rows of four with the pointy ends slightly overlapping if needed.
3. Break the smoked salmon into small pieces and distribute them evenly over the ricotta filling in each shell, gently pressing the salmon into the filling so it adheres.

MAKE THE CREAM SAUCE:

1. In a small bowl, mix the flour with the salt, black pepper, and cayenne. Keep this mixture nearby.
2. Melt the butter in a medium saucepan over medium heat. Add the flour-spice mixture and cook, stirring constantly, for about 20 seconds to remove the raw flour taste.
3. Gradually whisk in the heavy cream, then bring the mixture to a simmer while stirring. Once it reaches a gentle simmer, continue cooking and stirring for one minute until slightly thickened. Remove the pan from the heat.
4. Evenly distribute 18 ounces of shredded Mahón-Menorca cheese over the tops of the stuffed shells, then pour the warm cream sauce evenly over the cheese and shells so the sauce fills the spaces between shells.

BAKE AND SERVE:

1. Sprinkle the prepared breadcrumb mixture in an even layer over the cream sauce and cheese.
2. Place the baking dish on a rimmed baking sheet to catch any bubbling over, then bake in the preheated oven for 30–40 minutes, or until the sauce is bubbling around the edges and the topping is golden. After about 25 minutes, watch the breadcrumb topping; if it darkens too quickly, loosely tent the dish with foil to prevent burning.
3. Remove from the oven and let the casserole rest for five minutes before serving. This brief rest helps the sauce settle so the shells hold their shape when plated.
4. Serve each portion with a teaspoon or two of chimichurri on the side. The chimichurri adds a bright contrast; use it sparingly so it does not overpower the delicate balance of cheese, cream, and smoked salmon.