Ingredients
2 Tbsp butter
1 tsp jarred minced garlic
1 Tbsp all-purpose flour
1/3 cup whole milk
1/4 cup chicken broth
1/8 tsp salt
1/8 tsp pepper
1 egg (slightly beaten)
1/8 cup shredded Parmesan cheese
1/4 cup ricotta cheese
4 oz uncooked pasta (any shape)
1/2 lb raw shrimp thawed (I buy peeled, deveined, & tails off)
1/2 cup shredded mozzarella cheese
1 tsp chopped fresh parsley (optional)
Instructions
Preheat the oven to 350 degrees F.
Cook the pasta according to the package directions.
At the same time, in a medium sauce pan, melt the butter on medium heat. Click for a medium sauce pan.
Stir in the minced garlic and flour and cook, stirring constantly, until bubbly.
Gradually stir in the milk, broth, salt and pepper.
Cook and stir about 2 – 3 minutes. Remove from the heat and set aside.
Drain the pasta, rinse with cold water, and drain again. (See notes)
In a medium bowl, mix the beaten egg, Parmesan cheese, and ricotta cheese and set aside.
Spray two 18.6 ounce baking dishes with non-stick spray. Click for 18.6 ounce oven safe baking dishes.
Whisk together the broth mixture, the cheese mixture, and the pasta.
Pour the pasta mixture into the two prepared dishes, divided evenly.
Layer the shrimp over the pasta mixture, divided evenly in the two dishes.
Sprinkle on the shredded mozzarella cheese and chopped fresh parsley.
Bake 30 minutes.
Allow to cool 5 minutes before serving. Serve hot dishes on cork trivets to protect tables or surfaces.
For Ingredients And Complete Cooking Instructions Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
