New England Pasta Bake

Name: New England Pasta Bake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 serving(s)
Ingredients: 4 tablespoons butter, divided; 1 yellow onion, cut into medium dice; 1 celery rib, cut into medium dice; 2 carrots, cut into medium dice; salt & freshly ground black pepper; 2 boiling potatoes, peeled and cut into medium dice; 1 1/2 teaspoons fresh thyme leaves, minced (about 6 sprigs) or 1/2 teaspoon dried thyme; 3 (6 1/2 ounce) cans chopped clams, juice drained and reserved; 1 lb medium pasta shell; 1/4 cup all-purpose flour; 1 cup milk; 1 cup breadcrumbs; 1/4 cup grated parmigiano-reggiano cheese

Submitted by Pinay0618

"Recipe is from Rachael Ray."

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Ready In:: 55mins
Ingredients:: 13
Serves:: 6

ingredients

4 tablespoons butter, divided
1 yellow onion, cut into medium dice
1 celery rib, cut into medium dice
2 carrots, cut into medium dice
salt & freshly ground black pepper
2 boiling potatoes, peeled and cut into medium dice
1 ¹⁄₂ teaspoons fresh thyme leaves, minced (about 6 sprigs) or 1/2 teaspoon dried thyme
3 (6 1/2 ounce) cans chopped clams, juice drained and reserved
1 lb medium pasta shell
¹⁄₄ cup all-purpose flour
1 cup milk
1 cup breadcrumbs
¹⁄₄ cup grated parmigiano-reggiano cheese

directions

Pre-heat the broiler. Place a large pot of salted water over high heat to boil.
Place a large skillet over medium heat with 2 tablespoons butter. Add the onion, celery and carrots; season with salt and pepper and cook until tender but not caramelized, 5-6 minutes. Add the potatoes, thyme, juice of the clams and 1/2 cup of water to the skillet and bring the liquids up to a bubble. Cover the pot, reduce the heat to medium and simmer until the potatoes are tender, 8-10 minutes.
While the veggies are simmering, drop the pasta into the boiling water and cook to al dente, according to the package directions. Just before the pasta is ready, reserve a large mug of the starchy cooking water. Drain the pasta and return it to the pan it was cooked inches.
While the veggies and pasta are cooking, place a medium size saucepot over medium heat with the remaining 2 tablespoons butter. Sprinkle the flour over the melted butter and cook for 1 minute. Whisk the milk and 1 cup of starchy cooking water into the roux and bring up to a bubble. Add the clams to the sauce; season with salt and pepper and simmer until thickened, about 1 minute. Reserve warm.
When everything is ready, toss the cooked veggies and prepared sauce with the cooked pasta and transfer to a large casserole dish.
Sprinkle the breadcrumbs and grated cheese over the surface of the casserole and brown under the broiler.