Ingredients: |
Ingredients: 1 box of cannelloni or manicotti shells (I use manicotti because the shells are larger & less work)
2 c. fresh sweet corn - (approximately 2 ears, or you can use canned corn) 16 oz. mascarpone cheese
2 eggs, beaten
6 - 8 cloves roasted garlic chopped fine
1/2 tbsp. white Truffle Oil
1/2 c. plain or Italian bread crumbs
1 tsp. sugar
1 tsp. salt
1 tbsp. Cider Vinegar
1/2 pint whipping cream
4 tbsp. salted sweet cream butter
1.5 - 2 tbsp. flour or corn starch
1 c. milk
1 c. grated Parmesan cheese
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Directions: |
Directions:In a large pot or pasta cooker, boil the pasta. While waiting for pasta to cook, prepare the filling.
Filling:
In a large bowl, combine the sweet corn, mascarpone, eggs, garlic, truffle oil, bread crumbs, sugar, salt and vinegar. Mix thoroughly by hand. Set aside.
Once the pasta is cooked, rinse well with cold water and set aside for stuffing.
Sauce:
In a medium saucepan, melt the butter. Add the flour/corn starch to make a roux and stir thoroughly. Slowly add the whipping cream while stirring continuously. The white sauce will thicken considerably. Add milk as needed to thin. Add the grated Parmesan cheese while stirring. Keep stirring until sauce is smooth and creamy, adding the milk as needed to reach a consistency that allows easy pouring over the pasta. Stuff the cooked pasta with the filling. Preheat oven to 350º. Spray a shallow baking dish with cooking spray and spread a thin layer of sauce over bottom. Arrange the stuffed pasta shells atop the sauce, leaving a small space between each one. Add the remaining sauce over the pasta. Cover and bake 30 minutes or until bubbly. Remove cover and allow dish to cook an additional 10 minutes. Let cool 10 minutes and sprinkle with paprika. You can splash the vinegar over the top prior to serving (I don't do this as I do not care for vinegar). Serve with salad and white wine. |
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