Stuffed Shells With Smoked Whitefish In A Lemon Béchamel Sauce Recipe

Drain the pasta and arrange each shell on a slightly oiled cookie sheet or platter, making sure they don't touch to prevent sticking.

In a large bowl, combine the ricotta cheese, 3/4 cup of Parmesan, egg yolk, basil, smoked whitefish, lemon zest, salt, and pepper. Mix everything together until well combined.

Carefully fill each noodle with about 1 tablespoon of the mixture. Gently mold the filling so it's compact and won't cook out of the shells.

Whisk in the 3 tablespoons of flour until smooth, cooking for about 2 minutes to remove any raw flour taste.

Gradually pour in the warmed half-and-half (you can warm it in a separate saucepan over low to medium heat), whisking constantly. Continue to whisk until the sauce thickens to a smooth, creamy consistency, which should take about 10 minutes. Be careful not to let the sauce boil.