the recipe issue williams-sonoma.com_15 from our test kitchen pepe-stuffed shells with crisp bread crumbs stald serves 6-8 kosher salt and freshly ground pepper extra-virgin olive oil flaky sea salt reserving about h cup of the pasta water for the béchamel sauce place the shells in a single layer on a baking sheet and let cool williams sonoma lightly brush a 5-quart braiser with olive oil béchamel on the bottom of the the remaining béchamel on top sprinkle with the bread crumbs and the bread crumbs are dark drizzle lightly with olive oil and sprinkle with flaky sea salt stuffedshells
