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Baked Shells with Fontina and Parmesan Bread Crumbs

See original recipe at: ezrapoundcake.com
kept byDolloffEliseo
recipe byezrapoundcake.com
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Ingredients: 

1 POUND SMALL SHELLS
5 TABLESPOONS UNSALTED BUTTER
1 CUP HEAVY CREAM
8 OUNCES (ABOUT 2 CUPS) ITALIAN FONTINA CHEESE
SALT
PINCH OF FRESHLY GRATED NUTMEG
1/3 CUP PLAIN BREAD CRUMBS
1/4 CUP FRESHLY GRATED PARMIGIANO-REGGIANO

See original recipe at ezrapoundcake.com

 

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