Cheesy rich & creamy describes this dish. This recipe is fancy enough for company in my opinion. Add a crusty loaf of garlic bread & a green salad for a wonderful meal that is sure to please most appetites.
1Cook pasta al dente according to package instructions & drain. Set aside to fill later.
2For the filling: Combine all of the cheeses in a large mixing bowl. Finely mince & grate all veggies and add into the cheeses.
3Add all of the herbs & spices to the veggies & cheese.
4Wisk egg in a smaller bowl & add into filling. Combine well & set aside.
5The Sauce: In large skillet melt butter on low heat to avoid scorching and add garlic saute for about a minute. Make a roux by adding flour, saute for 2-3 minutes.
6Slowly add the cream wisking gently. Bring to a slight simmer for a few minutes to begin thickening the sauce. Melt the cream cheese into this mixture and add the shredded parmesean cheese getly stirring. If this thickens too much thin it down with a splash of milk.
7Season with onion powder, nutmeg, salt & pepper according to your taste. Shut off the heat.
8Spray 9x13 casserole dish with non-stick cooking spray and spread 2T of sauce over the bottom of dish. Fill each shell with cheesy seafood mixture and place in casserole dish.
Top the filled shells with garlic alfredo sauce & a bit more shredded cheese.
9Cover with foil & bake @ 350 degrees for 30-40 minutes removing the foil for the last 10 minutes of baking time. Cheese topping should be melted hot & bubbly.