shells and fontina

How To Make shells and fontina

• Step 1
  Place the milk and sage leaves in a saucepan over medium heat and bring to a simmer. Add the shells to boiling salted water and cook for about 10 minutes, then drain.
• Step 2
  Add the butter to a saucepan and whisk in the flour. Remove the sage leaves from the milk and slowly pour the milk into the flour mixture. Whisk until the sauce has thickened.
• Step 3
  Preheat the oven to 350 degrees. Spray a baking dish with cooking spray. Set aside. Add half the Parmesan cheese to the saucepan and whisk until melted. Add the shells and stir well.
• Step 4
  Place 1/3 of the shells in the baking dish and top with half of the Fontina cheese.
• Step 5
  Place another 1/3 of the shells over the cheese and add the remaining Fontina.
• Step 6
  Place the remaining shell mixture over the cheese.
• Step 7
  Mix the Panko with the remaining Parmesan and sprinkle over top. Bake for about 25 minutes.
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