Instructions
- Preheat oven to 375F (190C). Lightly grease a 9x13 inch baking dish.
- Cook pasta shells according to package directions until al dente. Drain well and set aside to cool slightly.
- While the pasta cooks, prepare the Filling: In a large skillet, cook chorizo over medium heat, breaking it apart with a spoon, until browned and cooked through. Drain off any excess grease. Transfer to a large bowl.
- Add the ricotta cheese, smoked Gouda, grated Parmigiano Reggiano, oregano, egg, minced shallot, nutmeg, and salt to the bowl with the chorizo. Mix well to combine.
- Prepare the Saffron Cream Sauce: In a large saucepan, heat olive oil over medium heat. Add the sliced leek and cook until softened, about 5-7 minutes. Do not brown.
- Deglaze the pan with Sherry wine, scraping up any browned bits from the bottom. Cook until the wine is almost completely evaporated, about 2-3 minutes.
- Stir in heavy cream and crushed saffron threads. Bring to a simmer and cook until the sauce has thickened slightly, about 5-7 minutes. Stir in the grated Parmigiano Reggiano, fleur de sel and white pepper. Remove from heat.
- Spoon a thin layer of the Saffron Cream Sauce into the prepared baking dish.
- Stuff each pasta shell with the chorizo and cheese mixture. Arrange the stuffed shells in the baking dish, nestling them closely together.
- Pour the remaining Saffron Cream Sauce over the stuffed shells, making sure they are evenly coated.
- Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the sauce is bubbly and the shells are lightly golden brown.
- Let stand for a few minutes before serving. Garnish with chopped fresh Italian parsley and extra grated Parmigiano Reggiano, if desired.