Shallot, bacon & parmesan stuffed shells

20g chivesfinely chopped

Ingredients · Servings 6

Method · 1 h 35 min

Put the bacon in a large, deep frying pan, then cook over a medium heat until deeply crisp and golden, about 5-6 mins. Remove from the pan and drain on kitchen paper. Fry the shallots in the bacon fat over a low-medium heat with a pinch of salt for 10-12 mins until golden and caramelised, adding a splash of oil if the pan is dry. Stir in the garlic and cook for 1 min. Set aside.
Cook the shells in boiling salted water for 1 min less than the pack instructions. Drain and rinse under cold water.
Finely chop the cooked bacon. Beat the mascarpone to loosen, then stir in the bacon, chives, basil, lemon zest, plenty of black pepper and the garlicky shallots. Set aside.
Make the white sauce by melting the butter in a medium pan over a medium heat. Once foaming, stir in the flour to form a paste. Add the milk, a little at a time, whisking between each addition. Bring to the boil, then reduce the heat to a simmer and stir in the mustard and 45g parmesan. Season lightly, then remove from the heat. Stir in the lemon juice.
Heat the oven to 200C/180C fan/gas 6. Pour two ladlefuls of white sauce into a 30cm round baking dish. Stuff each pasta shell with a heaped tablespoon of filling, then arrange in the dish over the sauce. Top with the rest of the sauce. Combine the panko and rest of the parmesan, then scatter this over the stuffed shells. Drizzle over the oil, then bake for 20-25 mins until bubbling and golden. Cool for 10 mins before serving with salad.

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