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Ingredients

• Shells
• 18 jumbo pasta shells (approximately half of a 12-ounce box)
• 3 tablespoons unsalted butter
• 1 to 2 tablespoons olive oil, divided
• 1 large onion, chopped small
• 12 ounces frozen artichoke hearts, thawed and patted dry
• 1/4 cup dry white wine
• 1/2 cup (1 1/4 ounces) finely grated romano cheese
• 1/2 cup (1 1/2 ounces) finely grated parmigiano-reggiano cheese
• 2 large egg yolks
• 1 tablespoon freshly squeezed lemon juice
• 1/2 teaspoon salt
• Freshly ground black pepper to taste
• Sauce
• 4 tablespoons (1/4 cup) unsalted butter
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1 garlic clove, minced
• 1/2 cup ricotta cheese
• 2 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon salt
• Freshly ground black pepper to taste
• 2 tablespoons chopped flat-leaf parsley or fresh basil leaves, for garnish (optional)

Description

OUTSTANDING RECIPE!!!

Group Recipes