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1
Set a large, 4 to 6-quart stockpot filled with water over high heat and bring to a boil.
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2
Season with salt and add the dried shells to the pot.
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3
Cook the pasta until pliable but not al dente, about 8 minutes.
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4
Remove the shells from the water and lay out on a sheet pan to cool.
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5
Be sure to lay each shell directly on the sheet pan without touching any of the other shells so that they will not stick.
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6
While the shells cool, make the shell stuffing.
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7
Set an 8-inch saute pan over medium heat and add the olive oil to the pan.
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8
Once the oil is hot, add the onions and garlic to the pan.
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9
Cook until the onions until softened, about 3 minutes.
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10
Remove from the heat and set aside to cool.
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11
In a medium bowl, combine the ground veal, pork, marjoram, kosher salt, black pepper and the cooled onions.
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12
In a separate, smaller bowl, combine the cream and egg and whisk to combine.
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13
Add the cream and egg mixture to the veal mixture and mix until thoroughly blended without over-mixing.
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14
When the shells have completely cooled, place 2 tablespoons of the stuffing into each of the 24 shells, and place the open-end down in a 9 by 13 by 2-inch casserole dish.
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15
When completed, wrap the casserole with plastic wrap and set aside in the refrigerator as you prepare the bechamel.
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16
Preheat the oven to 350 degrees F.
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17
Set a 1-quart saucepan over medium-high heat and add the butter.
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18
Once melted, add the mushrooms and thyme leaves to the pan and cook, stirring often, until most of the liquid has evaporated, about 5 minutes.
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19
Add the onions and garlic to the pan and cook for 3 to 4 minutes, stirring occasionally.
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20
Sprinkle the flour into the pan, stir to combine, and cook the roux, stirring, for 2 minutes.
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21
Whisk the milk into the saucepan.
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22
Season the bechamel with the salt, pepper and nutmeg and stir to combine.
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23
Bring the bechamel to a boil, reduce the heat to a simmer, and cook, stirring frequently with a wooden spoon, until sauce is thick and smooth and any floury taste is gone, about 5 minutes.
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24
Remove the shells from the refrigerator, discard the plastic wrap, and pour the bechamel over top the shells.
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25
Sprinkle the parmesan cheese over all and place the casserole in the oven.
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26
Bake the shells until the bechamel is bubbling and the top is golden brown, about 30 minutes.
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27
Be sure to rotate the casserole after 15 minutes to ensure even browning.
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28
Remove from the oven and allow to rest of 5 to 10 minutes before serving.
