Veal Stuffed Jumbo Shells with Mushroom Bechamel

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Love this recipe, but I agree with the other reviewer(s about the meat being dry/separating from the shell. The second time we made this, we added ricotta cheese to the meat mixture and some finely diced mushrooms (both baby bella and white to the onions that go into the meat mixture. It did make the meat more flavorful and moist. We also combined a bit of heavy cream with the milk mixture to give it a richer texture and flavor. This recipe is now a keeper in our house! P.S. Makes great leftovers too!

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One word AWSOME!

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So I love stuffed shells of all kinds. I made this last night, but won't again. There was very little taste in the shells and the meat seperated from the shell and stuck it itself in a ball. Not pleasing to the eye or pallet. The sauce was good though so I think I will just make that on some pasta next time.

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This bechamel is excellent! I made just the mushroom bechamel for a pasta dish I was cooking for my "friend" who is a chef. I used a mixture of skim deluxe milk and heavy cream and it was absolutely delicious...we were eating it before it ever made it to the pasta. I used white truffel oil a the end and it made it so amazing, almost buttery. I am so pleased with this sauce and will be a regular part of my menu! WOW!!

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I have made this recipe several times in the past year, often I did a half recipe and that worked just fine. It is a favorite of my daughter, in college, she takes it to school and reheats. She doesn't mind that the butter separates (in sauce when reheated.
I now am looking for a stuffing for cubanelle peppers, have gone to the Foodnetwk, and found this recipe ! A no brainer, I'll prepare this veal mixture, stuff the blanched cubanelles, cover with a sauce and bake.

Sandie

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When I looked at the ingredients of this dish I thought it would be very tasty but it just was not impressive at all. This Bechamel Sauce was lacking flavor. The dish was pretty bland. i will not be making this again.

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Made these just as the recipe called without changing a thing. They were the best thing I made all year. Hubby and 3 boys loved every bite. Will make again often and soon. Thanks again, Emeril, for another great recipe.

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and you can eliminate the separation problem by using Manicotti shells (tubes instead, Barilla has a 14 pack that just about equates to the amount of meat. I used 1 lb pork and 1 lb hamburger. The meat mixture does contract a bit and that's likely why it falls out of the shells.

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This is a great change of pace. I used a mix of ground veal, pork and beef and it was excellent though the stuffing was a little dry.

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As previously stated, this dish was a little time consuming, but was very good and worth it. I would have to agree that this needs a cheese to bind it to the shells, as the meat mixture does separate from the shells after cooked.