Mushroom, Leek & Artichoke Stuffed Shells

These shells are great for entertaining. They can be prepared a few hours or a day in advance of baking and serving.

about 24 jumbo Pasta Shells
3 Tbsp. Butter
1 lb. Button Mushrooms, diced
½ lb. Shiitake Mushrooms, diced
2 large Leeks, white and pale green parts sliced
1 14 oz. can Artichoke Hearts, rinsed, drained well, and diced
½ c. White Wine
about 3 Tbsp. chopped Tarragon
1½ c. grated Fontina Cheese, divided

For the Bechamel Sauce:
2 Tbsp. Butter
2 Tbsp. All-Purpose Flour
2 c. Whole Milk
zest of 1 Lemon
freshly grated Nutmeg

View the full recipe at strawberryplum →