Try this dish using lasagna, cannelloni, or large shells. Since people tend to eat less lasagna than string pasta this recipe for two can feed four when combined with a side salad.

Fresh pasta made with 1 1/3c flour and 2 eggs rolled to the thinnest setting

¾ c vermouth or rich white wine

1 bay leaf

1 large shallot, minced

3t butter

1lb mushrooms, sliced

1lb bay scallops, mini-shrimp, crab, or a combination

2t flour

½c cream cheese

2c fish or chicken broth

1/4c Boucheron or goat cheese, cut into small peices

½ c Gruyere or Swiss cheese, shredded

½ lemon

Pecorino cheese, salt and pepper to taste

In a saucepan, combine wine, bay leaf and shallot.  Simmer for 10 minutes and empty into a bowl or measuring cup.  Melt 1T butter over medium heat in the same saucepan.  Add mushrooms, ½c broth and season. Cover and simmer for 10 minutes, stirring after every 5 or until the mushrooms are soft.  Put cream cheese in a bowl large enough to accommodate the mushrooms.  Add mushrooms to the bowl and mix to melt the cheese.  Add 1T butter to the empty saucepan and add 2T flour.  Cook for 2 minutes, stirring to break up the lumps.  Slowly add the wine mixture and broth, a little at a time, whisking after each addition to let the flour absorb and thicken the mixture.  Simmer for 15 minutes.  Preheat the oven to 375.  Butter a 9” x 13” baking pan.  Add 1/2c of the broth mixture to the bottom of the pan.  Top with 1/5 of the pasta.  Even sprinkle with ½ of the mushrooms and 1/3 of the gruyere or Swiss and another ¼ cup of the broth. Add another layer of the pasta, half of the scallops, half of the goat cheese, ¼c of broth and half of the lemon juice.  Top with another layer of the same proportions of pasta, mushrooms, broth and gruyere followed by pasta, remaining scallops, goat cheese, broth and lemon.  Finish with a layer of pasta, most of the rest of the broth and the rest of the gruyere. Place in the oven and turn the heat down to 305.  Bake for 1 hour.  Let the dish rest for 10 minutes before cutting into squares and serving.  If the pasta is too dry, drizzle the remaining broth over.