---------- Recipe via Meal-Master (tm) v8.02
  Categories: Pasta
       Yield: 24 servings
     1/2 kg Jumbo pasta shells
            -boil until cooked and drain
       6 tb Butter
       6    Garlic cloves peeled finely
            -chopped + little salt
       6 tb Flour
       2 c  Milk
       1 c  Heavy cream
     1/2 c  Finely chopped parsley
       6    Anchovy fillets,fine chopped
 ---------------CHEESE-AND-PROSCIUTTO STUFFI---------------
     500 g  Ricotta cheese
     250 g  Cottage cheese
     1/4 c  Grated Parmesan
       6    Thin slices prociutto cut
            -into very little squares
       3 tb Chopped parsley
       3 tb Chopped [fresh] basil
       2    Egg yolks, beaten
            Salt & pepper to taste
   Melt the butter in a heavy-bottomed saucepan over low
   heat. Add the garlic and saute until it just starts to
   turn golden brown. Remove from the heat and when the
   butter has stopped bubbling add the flour. Return to
   the heat and cook, stirring constantly for two
   minutes. Do not let the flour color! Remove from the
   heat and add the milk and cream all at once.
   Immediatelt beat vigorously with a whip until smooth.
   Put the pan over medium heat add the parsley and
   anchovies. Cook, stirring constantly until the sauce
   has the constancy of heavy cream. Remove from the
   heat. Add salt and pepper to taste, Reserve uncovered.
   In a large bowl, combine the ricotta, cottage cheese,
   Parmesan, parsley basil, prosciutto and egg yolks. Add
   salt and pepper to taste, and mix well.
   Stuff each shell with some of the cheese mixture.
   Using your fingers, press the long side of each shell
   lightly together so that the shape of the shell is as
   it was before boiling. Wipe any excess of filling.
   Put about two cup of the sauce in the bottom of a
   baking dish big enough to hold all the 24 shells in
   one layer. Place the stuff shells in the dish, pour
   the remaining sauce over.
   Bake in a preheated oven at 375 F for 15 minutes.
   Serve at once.
   In a few months I will have fresh basil in my