Shells & Cheese Recipe

Inspired by In Bocca al Lupo

Time45m

Serves4

smoked salmon, creme fraiche, beecher's cheddar, dill, chive breadcrumbs

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Ingredients

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Main Ingredients

12 cups large shell pasta

7.05 oz (200 grams) smoked salmon

1 cup creme fraiche

2 cups Beecher's cheddar cheese

2 tablespoons fresh dill

2 tablespoons Chives

1 cup bread crumbs

3 tablespoons Butter

to taste Celtic sea salt

to taste black pepper

Method

Cooking Instructions

Cook the Pasta

Bring a large pot of salted water to a boil. Add the shell pasta and cook according to package instructions until al dente. Drain and set aside.

Prepare the Cheese Sauce

In a medium saucepan over medium heat, melt the butter. Add the creme fraiche and stir until smooth. Gradually add the Beecher's cheddar cheese, stirring constantly until melted and creamy. Season with salt and black pepper to taste.

Combine Ingredients

In a large mixing bowl, combine the cooked pasta, smoked salmon (cut into pieces), fresh dill, and the cheese sauce. Mix well until all ingredients are evenly coated.

Prepare Breadcrumb Topping

In a small bowl, mix the bread crumbs with chopped chives and a pinch of salt.

Assemble and Bake

Preheat the oven to 350°F (175°C). Transfer the pasta mixture to a greased baking dish. Sprinkle the breadcrumb mixture evenly over the top. Bake in the preheated oven for 20-25 minutes, or until the top is golden and crispy.

Serve

Remove from the oven and let cool for a few minutes. Serve warm, garnished with additional dill if desired.