1/3 cup (stick) of butter
2 tablespoons of olive oil
1 onion, diced
1 clove of garlic, minced
1 zucchini, diced
1 red bell pepper, diced
1 cup of mushroom dices
1 cup of vegetable broth
Salt and black pepper to taste
1/2 package of jumbo shells (20 large shells)
3 cooked fish fillets
1/2 cup of fresh cream
1 egg white
2 tablespoons of white sauce
1/2 cup of grated cheese
1/3 cup (stick) of butter
2 tablespoons of olive oil
1 onion, diced
1 clove of garlic, minced
1 zucchini, diced
1 red bell pepper, diced
1 cup of mushroom dices
1 cup of vegetable broth
Salt and black pepper to taste
1/2 package of jumbo shells (20 large shells)
3 cooked fish fillets
1/2 cup of fresh cream
1 egg white
2 tablespoons of white sauce
1/2 cup of grated cheese
Melt half the butter with the olive oil and sauté the onion and garlic
Add the zucchini, bell pepper, and mushrooms
Add half the vegetable broth and cook
Season with salt and black pepper and reserve
Cook the pasta shells to half the recommended time by the manufacturer
Drain and reserve
Blend in a blender the fish, cream, egg white, salt, and black pepper and pour into the pan with the cooked vegetables
Add the white sauce, stir, and adjust seasoning
Stuff the shells and arrange them in a refrigerator
Melt the remaining butter and drizzle over the pasta
Sprinkle with cheese and bake until golden.
