Cabbage and Khao Soi Stuffed Shells
A unique Italian dish featuring stuffed pasta shells filled with a mixture of cabbage, khao soi, and rich bechamel sauce, then baked to perfection.
Ingredients
- ●12-14 shells jumbo pasta shells
- ●1 medium head, shredded cabbage
- ●1 cup cooked, crumbled khao soi
- ●1 cup rich bechamel sauce
- ●1/2 cup grated parmesan cheese
- ●4 tablespoons butter
- ● saltto taste
- ● black pepperto taste
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside.
- 3
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the shredded cabbage and cook until softened, about 5 minutes.
- 4
Add the cooked khao soi to the skillet and stir to combine with the cabbage. Season with salt and black pepper to taste.
- 5
In a separate saucepan, make the rich bechamel sauce by melting 2 tablespoons of butter over medium heat. Add 1 cup of milk and 1/2 cup of grated parmesan cheese. Stir until smooth and heated through.
- 6
Stuff each cooked pasta shell with the cabbage and khao soi mixture, followed by a spoonful of the bechamel sauce.
- 7
Place the stuffed shells in a baking dish and top with the remaining bechamel sauce and grated parmesan cheese.
- 8
Dot the top of the shells with the remaining 2 tablespoons of butter.
- 9
Bake in the preheated oven for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and golden brown.
- 10
Serve hot and enjoy!