prep time: tbd
cook time: tbd
1 pound corn shells
4 - 5 sundried tomatoes
8 ounces mascarpone
1/2 cup milk
1/2 cup cream
1 cup tightly packed grated parmesan cheese + more to taste
2 tablespoons unsalted butter
1 sprig of thyme - garnish
1. bring a large pot of water to a rolling boil and salt generously. drop in pasta. preheat oven to broil. meanwhile, add a tablespoon of butter to a large frying pan over medium heat. add garlic and cook for a minute until soft and fragrant, being careful not to burn the butter. add the cream and milk and cook for a minute. allow to rest.
2. in a large blender, add the garlic mixture along with the mascarpone, paremsan, sundried tomatoes and anchovies. blend until combined.
3. when shells are al dente, drain and add to a baking dish. pour the cheese mixture over the shells and mix to combine. season with slat and pepper. thickly grate a layer of parmesan over the shells, and add a sprig of thyme on top.
4. pop the shells under the broiler for about 1 minute or two until the cheese begins to bubble and brown.
- goop, october 2013