French In A Flash: Chèvre And Greens-Stuffed Shells In Béchamel Recipe Recipe

Name: French In A Flash: Chèvre And Greens-Stuffed Shells In Béchamel Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 50 jumbo pasta shells; 1 tablespoon olive oil; 1 tablespoon butter, plus 1 tablespoon; 1 extra large shallot, finely diced; 3 cloves garlic, chopped; 1 zucchini, finely diced; 2 cup broccoli florets, chopped up finely; 1 10-ounce box frozen spinach, thawed, and wrung out of all excess liquid; 1/2 cup thawed frozen peas; 2 pounds ricotta cheese; 4 ounces goat cheese, plus 4 ounces; 2 stems mint, leaves chopped; 1 stem tarragon, leaves chopped; 1 egg yolk; 1 tablespoon flour; 1/2 cup milk; 3 cups heavy cream; Pinch of nutmeg; 3/4 cup parmesan cheese

Servings: persons

50 jumbo pasta shells
1 tablespoon olive oil
1 tablespoon butter, plus 1 tablespoon
1 extra large shallot, finely diced
3 cloves garlic, chopped
1 zucchini, finely diced
2 cup broccoli florets, chopped up finely
1 10-ounce box frozen spinach, thawed, and wrung out of all excess liquid
1/2 cup thawed frozen peas
2 pounds ricotta cheese
4 ounces goat cheese, plus 4 ounces
2 stems mint, leaves chopped
1 stem tarragon, leaves chopped
1 egg yolk
1 tablespoon flour
1/2 cup milk
3 cups heavy cream
Pinch of nutmeg
3/4 cup parmesan cheese

1
Preheat the oven to 375u00b0F. Bring a pot of water to boil for the pasta, and salt it. Butter two 9x13 baking dishes.
2
Cook the jumbo pasta shells in the boiling water until just under al dente. Drizzle a large baking sheet lightly with oil, and spread the shells out on it to allow them to become cool enough to handle.
3
In a saute pan, heat the olive oil and 1 tablespoon of butter, and add the shallot, garlic, zucchini, broccoli, and spinach. Season, and cook until fragrant and soft-about 5 to 7 minutes. Set aside to cool.
4
Meanwhile, mix the ricotta, 4 ounces of chevre, the egg yolk, the mint and tarragon, and the peas in a large bowl. When the vegetable mixture has slightly cooled, add it to the cheese mixture, and mix to combine.
5
Stuff the shells with the cheese mixture, and place seam-side-down in the buttered baking dishes. Pour half the bechamel over each baking dish. Top with the remaining crumbled chevre and parmesan.
6
Bake the shells covered for 30 minutes at 375u00b0F. Then raise the heat to 400, and bake another 30 minutes uncovered, or just until the top is golden and bubbly.

6048

kcal

Calories

144

Fat

958

Carbs

216

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 50 jumbo pasta shells, 1 tablespoon olive oil, 1 tablespoon butter, plus 1 tablespoon, 1 extra large shallot, finely diced, and more.

Yes, French In A Flash: Chèvre And Greens-Stuffed Shells In Béchamel Recipe falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

French In A Flash: Chèvre And Greens-Stuffed Shells In Béchamel Recipe

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