Prep time: 1 hour

Serves: 6-8

Ingredients:

1 package (1 lb) pasta shells
2 chopped green onion stems
1 white onion, chopped
1 red onion, chopped
1 teaspoon salt
½ teaspoon nutmeg
1 teaspoon minced black pepper
2 medium eggs
1 container (7 oz) of 15% cooking cream
1 cup shredded Tnuva’s Hickory Smoked Edam
1 container (7 oz) of beschamel sauce or make your own béchamel:

Homemade béchamel
7 fl oz of whole milk
1 oz Tnuva Butter
2 tablespoons while flour
Pinch of salt and pepper

In a saucepan, melt the butter over low heat. Add the milk, then the flour and stir well.
Season with a pinch of salt and pepper. Stir for about 2 minutes until you have a creamy and smooth sauce.

Instructions:

1. In a deep saucepan, boil water, add salt, and cook the pasta according to the manufacturer’s instructions.
2. Drain the pasta.
3. In a small saucepan, mix cooking cream and all the onions. Cook for about 5 minutes, while stirring. Remove from heat.
4. In a bowl, whisk the eggs, spices, and the béchamel. Add the cooked onions and cream mixture.
5. Add the pasta to the bowl and mix well.
6. Place in a slightly greased baking pan.
7. Sprinkle over the shredded cheese and bake in oven preheated to 390 ⁰F for about 25 minutes or until golden.
7. Serve hot.