¾cupunbleached all purpose flour3/4 cup unbleached all purpose flour
2whole milk2 or more cup whole milk
Cook the pasta according to package direction. Drain and rinse under cold water.
In a large skillet over medium heat, add the butter onions. Cook for 1 minute and had the sliced mushrooms ham and peas. Stir until the onions and mushrooms are soft, around 10 minutes.. Season with salt, pepper and nutmeg. Set aside and let cool.
In a large bowl add the ricotta, egg, parmesan cheese, mozzarella cheese, salt and pepper, nutmeg. Mix well and add the onion mushroom mixture. Taste, correct seasoning if needed.
In a large heavy bottom pan over medium heat melt butter and add the flour. With a whisk, mix well until a thick cream is formed. Add the milk slowly constantly whisking making sure no lumps are formed.
Add more milk as the sauce thickens. Add salt, pepper, and grated nutmeg as needed. The sauce should leave a thin layer of sauce on the back of a wooden spoon when it is ready.
In a large baking dish, smear some butter on the bottom of the dish. Stuff each shell with the onion mushroom mixture. Sprinkle more cheese over it if wish. Cover with the besciamella cream. Cook in the hot oven for 30 minutes. Serve hot.