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Veal Stuffed Jumbo Shells with Mushroom Bechamel Recipe

Veal Stuffed Jumbo Shells with Mushroom Bechamel

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2006

Show: Emeril LiveEpisode: Wholly Macaroni

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (11)

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Average Rating:

Total Reviews: 11

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  • on March 19, 2011

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    One word AWSOME!

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  • on October 08, 2009

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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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  • on May 15, 2009

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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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  • on October 21, 2008

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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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  • on June 03, 2008

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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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  • on January 18, 2008

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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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  • on January 16, 2008

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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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  • on May 27, 2007

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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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  • on March 25, 2007

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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.

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  • on March 19, 2007

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    This meal had such great flavor..wonderful bechamel sauce. I wonder if something like a ricotta cheese could be added to the meat mixture to help bind in with the shells. Once cooked the stuffing basically separated from the shells, mainly cause it is mostly a meat stuffing..Still very good

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