French in a Flash: Chèvre and Greens-Stuffed Shells in Béchamel

20100310chevreshells610

Course Main Dishes

Ingredients in this Recipe

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

Recipe Preparation

See Full Recipe at Serious Eats

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