"La Caixa" Stuffed Shells

This Catalan dish is so delicious don't be surprised if your guests find themselves licking the bechamel sauce off their plates. When thinking of what architectural moment to relate to this recipe, I stumbled onto this lovely metro stop at the La Caixa Center in Spain by Arata Isozaki. Just as this shell dish holds a lovely filling comprised of 4 meats, onion and leek, this sculptural canopy is made of tree like structures which hold a beautiful glass canopy above.
Just as an added Spanish twist after seeing this canopy I was consequently reminded of one of my favorite sculptural pieces Berlin, by Spanish sculptor Eduardo Chillida, enjoy!

Ingredients,

• 1 box of. large pasta shells
• 1/4 cup olive oil 
• 1 lb. of ground beef, veal, and pork
• 1 lb. of boneless chicken breast cut into small cubes
• 1 onion chopped finely
• 1 leek, cut into thin rings
• 2 tbsp of breadcrumbs
• salt and pepper to taste 
• 4 tbsp of butter
• 1/2 cup flour
• 2 cups chicken stock
• 2 cups milk
• 1 tsp thyme
• 1 tbsp chopped parsley
• ground nutmeg to taste
• 1 cup freshly grated Fontina Cheese

How to make it,

1. Preheat oven to 390 F. Heat the olive oil in a deep skillet and brown the meat, onion and leek.
2. Stir in the breadcrumbs and add salt and pepper.
3. Next is to make a rue, melt the butter in a pan and blend in the flour, cook until the mixture is a pale yellow viscous substance.
4. Add the stock and the milk, stirring constantly until the mixture is smooth.
5. Then bring to a boil, then simmer for 10 minutes to thicken.
6. Season this sauce with thyme, parsley, salt, pepper and nutmeg, be sure to taste!
7. Boil the shells until al dente, then fill with the shells with the meat/onion/leek mixture on a metal pan or glass dish.
8. Pour the bechamel sauce ontop of the shells. then add the grated cheese.
9. Bake for 25 minutes, then serve hot.