Upgraded Creamy Shrimp Pasta Bake

Head to https://squarespace.com/mattymatheson to save 10% off your first purchase of a website or domain using MATTYMATHESON YOU KNOW WHAT DAY IT IS HAPPY SUNDAY EVERYONE TODAY WE’RE MAKING SOMETHING THAT’S NEVER BEEN MADE BEFORE IT’S MY CREAMY SHRIMP ROSETTE! IT’S LIKE A MEATLOAF BUT SHRIMP EVERYTHING’S PRETTY MUCH 6 DEGREES FROM A MEATLOAF REALLY! DON’T KNOCK IT TIL YOU TRY IT THIS IS COOKIN’ SOMETHIN’ WE’RE ALWAYS JUST TRYING! Join this channel to get access to perks: https://www.youtube.com/channel/UCpqH8-BBNTsluhcOzFKWLuw/join INGREDIENTS: For the Cheesy Béchamel Sauce: 4 garlic cloves, sliced ½ onion, grated ½ carrot, grated Olive oil (for cooking) ½ stick of butter (approx. ¼ cup or 57g) 4 tablespoons all-purpose flour Milk (approx. 2–2½ cups, adjust for desired thickness) Heavy cream (approx. 1 cup) Salt, to taste Black pepper, to taste Freshly grated nutmeg, to taste 1–2 tablespoons mascarpone cheese Parmesan cheese, grated (for sauce and topping) For the Calabrian Shrimp Filling: 1 lb (450g) shrimp, finely minced Salt and black pepper, to taste 1–2 tablespoons Calabrian chilies (chopped or paste) Zest of 1 lemon Olive oil (a drizzle) 1 garlic clove, grated Parmesan cheese, grated (approx. ¼ cup or more to taste) 1 whole egg 3 whole canned tomatoes (crushed by hand or fork) 2 tablespoons all-purpose flour COOKING METHOD: Cheesy bechamel sauce 1. Slice 4 garlic cloves, grate ½ an onion, and grate ½ a carrot. 2. In a pan with olive oil, melt ½ a stick of butter. 3. Add garlic, onion, and carrot. Cook until tender and translucent. 4. Add 4 tablespoons of flour. Stir and cook for 1–2 minutes to eliminate the raw flour taste. 5. Slowly pour in the milk while continuously stirring until the sauce begins to thicken. 6. Add cream and bring to a gentle boil, stirring until the sauce fully thickens. 7. Season with salt, pepper, and freshly grated nutmeg. 8. Stir in a spoonful of mascarpone and grate in some Parmesan. 9. Set aside. Calabarian shrimp filling 1. Finely mince shrimp and transfer to a mixing bowl. 2. Season with salt and pepper. 3. Add chopped Calabrian chilies, lemon zest, a drizzle of olive oil, and grated garlic. 4. Grate in Parmesan cheese. 5. Add 1 whole egg and 3 whole canned tomatoes (crushed by hand or fork). 6. Mix until well combined. 7. Sprinkle in 2 tablespoons of flour to bind the mixture. 8. Transfer to a piping bag. ASSEMBLY 1. Cook lasagna sheets in salted, boiling water for 1–2 minutes less than the package directions. 2. Drain and cool slightly. Drizzle with olive oil to prevent sticking. 3. Lay a sheet flat. Pipe a line of shrimp filling along one edge. 4. Roll the sheet over the filling. Pipe another line and roll again to seal. 5. Repeat with remaining sheets and filling. BAKING 1. In a deep baking dish, spread a layer of béchamel sauce to coat the bottom. 2. Grate some Parmesan over the sauce and season with black pepper. 3. Add a few dollops of Calabrian chilies. 4. Arrange filled manicotti rolls in a single layer over the sauce. 5. Pour the remaining béchamel sauce on top. 6. Finish with more grated Parmesan, black pepper, lemon zest, breadcrumbs, and a drizzle of olive oil. 7. Bake at 375°F for 30 minutes, or until bubbly and golden with crisp edges. Serve!