Preparation

做番茄酱

• Put the tomatoes and their juice in a 3-quart saucepan and crush the tomatoes to bite-size pieces. Add the butter, onion, sugar, and 1/2 tsp. salt. Simmer over medium-low heat until the thickened slightly, about 45 minutes. Discard the onion. Season to taste with salt.

Make the besciamella sauce

• 在3夸脱的锅中，用中火融化黄油。在面粉中搅拌，搅拌，直到淡淡的棕褐色，约2分钟。在牛奶中慢慢搅拌，然后加入月桂叶，白胡椒，肉豆蔻和2茶匙。盐。经常搅拌，煮沸，然后煮至变稠，约5分钟。通过细筛网将其过滤入碗中，然后冷却。

Fill and bake

• Position a rack in the center of the oven and heat the oven to 375°F. Bring a large pot of well-salted water to a boil. Have ready a large bowl of ice water, a lightly oiled large rimmed baking sheet, and two 9×13-inch baking dishes. (Alternatively, have ready individual baking dishes.)
• 在一个中等大小的碗中，打鸡蛋，然后加入意大利乳清干酪，马苏里拉奶酪，prosciutto，3/4杯帕米亚诺杯，1/4杯佩科里诺，欧芹，1茶匙。盐和1/2茶匙。胡椒。
• Boil the shells according to package directions until just al dente. Drain and transfer to the ice water to stop the cooking. Drain again and transfer to the prepared baking sheet.
• 将3/4杯的Besciamella散布在每种烤盘的底部（或将其分成单个菜肴）。汤匙或管道1堆桶。将馅料填充到每个外壳中，并排列贝壳，将侧面填充并在菜肴中闭合。将剩余的Besciamella倒在贝壳上，然后再加上番茄酱，这可能不会完全覆盖。上面放上剩余的帕米亚诺和佩科里诺，如果使用的话，还有更多磨碎的马苏里拉奶酪。烘烤直至起泡，30至40分钟。热热。

提前提示

The sauces can be made 2 days ahead; cover and refrigerate.

The shells can be stuffed, coated with the sauce, and frozen. Thaw in the refrigerator for 24 hours before topping with cheese and baking.