Sweet Pea and Mint Stuffed Shells

• 16 jumbo shells
• Basic Bechamel
• 1 container ricotta
• 3 scallions
• 3/4 c. grated Romano cheese
• 1/4 c. grated mozzarella
• 1 1/2 tsp. finely grated lemon zest
• 1/2 tsp. salt
• 1/2 tsp. Pepper
• 1 1/2 c. frozen peas
• 1/2 c. fresh mint
• 1/2 c. fresh flat-leaf parsley
• 1/2 c. grated mozzarella

1. Heat oven to 400 degrees F. Cook 16 jumbo shells according to package directions.
2. Drain and rinse under cold water to cool.
3. Spread bechamel sauce on the bottom of a large broiler-proof baking dish.
4. In a large bowl, combine ricotta, scallions, grated Romano cheese, 1/4 cup grated mozzarella, lemon zest, salt, and pepper.
5. Fold in peas, fresh mint, and fresh flat-leaf parsley.
6. Spoon the mixture into the shells (about 1/4 cup each), place on top of the sauce, and sprinkle with 1/2 cup grated mozzarella.
7. Cover with foil and bake until the shells are heated through, 12 to 15 minutes.
8. Heat broiler.
9. Uncover, and broil until the cheese begins to brown, 2 to 3 minutes.

jumbo shells, bechamel, ricotta, scallions, romano cheese, mozzarella, lemon zest, salt, pepper, frozen peas, fresh mint, parsley, mozzarella

Taken from www.delish.com/recipefinder/sweet-pea-mint-stuffed-shells-recipe-wdy1014 (may not work)