While most of us are familiar with the fancy food “Oysters Rockefeller,” an out-to-eat-treat for us, not many know the origin of the decadence we consume.

Oysters Rockefeller consists of oysters on the half-shell that have been topped with a rich sauce of butter, parsley and other green herbs, and bread crumbs, then baked or broiled. Lemon wedges are the typical garnish.

Oysters Rockefeller have traditionally been associated with Antoine’s Restaurant in New Orleans; according to the restaurant’s website the dish was invented by Jules Alciatore, son of the founder, Antoine Alciatore.

But why the name?

Consisting of oysters on the half-shell topped with a green sauce, he named the dish “Oysters Rockefeller” because of the rich sauce that was green as money, reminding people of the famous contemporary millionaire J. D. Rockefeller.

OR

The dish was created in 1899, out of necessity, when there was a local shortage of escargot. The restaurant founder’s son substituted local oysters and the rest is history. They’re called Rockefeller after John D. Rockefeller because of the dish’s rich taste and Rockefeller’s rich estate.

So, what about pasta shells?

Well, stuffed with the richness of whipped lemon ricotta, Swiss cheese, and egg, then breaded in panko and baked in a decadent béchamel sauce, this pasta bake IS profusely gluttonous and will make you think “oil royal.”

Rockefeller Stuffed Pasta Shells

Rockefeller Stuffed Pasta Shells

Stuffed Shells:
1 lb. large Italian pasta shells
2 cups whole milk ricotta cheese
3/4 cup Swiss cheese, finely chopped
juice and zest of 1/2 fresh lemon
1 large egg
sea salt and pepper

Panko Breading:
1/2 cup all purpose flour
1 large egg + 1 Tbs. milk, whisked
1/2 cup panko bread crumbs + 2 Tbs.

2 cups baby spinach
1/4 cup fresh parsley

Béchamel Sauce:
4 Tbs. butter, salted
1/4 cup all purpose flour
1 cup whole milk
freshly ground pepper

Bring a large pot of water to a boil.
Gently season with salt.
Add the large pasta shells and bring to a boil.
Reduce to a simmer, stirring the shells.
Cook until very al dente, still quite firm.
Drain the pasta.

Preheat oven to 350 degrees.

While the shells cook, whisk together the ricotta, Swiss cheese, egg, lemon juice, and salt and pepper.

Once the shells are cool enough to handle, use a small spoon to fill the firm pasta pockets with the cheesy mixture.

Place the flour, whisked egg and milk, and 1/2 cup breadcrumbs in three separate bowls.

Dunk the filled shells in the flour first, then the egg mixture, and dredge in bread crumbs.

Once finished, place in a spinach lined large baking dish. (Feel free to douse any leftover cooked shells with the remaining filling and enjoy as a “pasta bowl.”

After all the shells are filled, continue with béchamel sauce –

In a large skillet, melt the butter over low heat.
Whisk in the flour until smooth and creamy.
Drizzle in the milk, whisking quickly, until silky and smooth. Add more or less milk, as desired.
Season with freshly ground pepper and pour over the stuffed shells.

Sprinkle with an extra 2 Tbs. panko bread crumbs.

Bake at 350 degrees for 25-30 minutes, until bubbling.

Cool slightly before serving , garnished with fresh parsley – utter “Rockefeller” decadence!