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

• 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 375u0b0F. 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 375u0b0F. Then raise the heat to 400, and bake another 30 minutes uncovered, or just until the top is golden and bubbly.

pasta shells, olive oil, butter, shallot, garlic, zucchini, broccoli florets, frozen spinach, peas, ricotta cheese, goat cheese, mint, tarragon, egg yolk, flour, milk, heavy cream, nutmeg, parmesan cheese

Taken from www.seriouseats.com/recipes/2010/03/french-in-a-flash-chevre-and-greens-stuffed-shells-in-bechamel-recipe.html (may not work)