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New England Pasta Bake (Rachael Ray)

  • 4 T. butter, divided
  • 1 yellow onion, cut into medium dice
  • 1 stalk celery, cut into medium dice
  • 2 carrots, cut into medium dice
  • Salt and ground black pepper
  • 2 boiling potatoes, peeled and cut into medium dice
  • 1-1/2 t. about 6 sprigs, fresh thyme leaves, minced (1/2 t. dried)
  • Three 6.5 ounce cans chopped clams and their juice, divided
  • 1 pound of pasta shells
  • 1/4 c. all-purpose flour
  • 1 c. milk
  • 1 c. breadcrumbs
  • 1/4 c. Parmigiano-Reggiano cheese
Preheat broiler.  Place a large pot of salted water over high heat to boil.

Place a large skillet over medium heat with 2 tablespoons of butter.  Add the onion, celery, and carrots, season with salt and pepper, and cook until tender but not caramelized, 5-6 minutes.  Add the potatoes, thyme, juice of the clams and 1/2 cup of water to the skillet and bring the liquids up to a bubble.  Cover the pot, reduce the heat to medium and simmer until the potatoes are tender, 8-10 minutes.

While the veggies are simmering, drop the pasta into the boiling water and cook to al dente according to package directions.  Just before the pasta is ready, reserve a large mug of starchy cooking water.  Drain the pasta and return it to the pan it was cooked in.

While the veggies and pasta are cooking, place a medium pot over medium heat with the remaining 2 tablespoons butter.  Sprinkle the flour over the melted butter and cook for 1 minute.  Whisk the milk and 1 cup starchy cooking water into the roux and bring up to a bubble.  Add the clams to the sauce, season with salt and pepper, and simmer until thickened, about 1 minute.  Reserve warm.

When everything is ready, toss the cooked veggies and prepared sauce with the cooked pasta and transfer to a large casserole dish.

Sprinkle the breadcrumbs and grated cheese over the surface of the casserole and brown under the broiler.
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