Recipes

Summer Veg Stuffed Shells

By
Mary Berg

Published: 

Summer Veg Stuffed Shells
Portions
Serves 4

Ingredients

For the noodles and filling:

  • Salt
  • 16 jumbo pasta shells
  • 1 tablespoon butter
  • 3 green onions, thinly sliced
  • 2 garlic cloves, minced
  • 1 ½ cups seasonal veg, such as peas or corn or diced zucchini or bell peppers
  • Pepper
  • 3 handfuls baby spinach
  • 2 cups ricotta cheese
  • 4 tablespoons chopped fine herbs, such as parsley, chives, mint, or basil
  • ½ lemon, zested
  • 1 cup grated mozzarella, divided
  • 1 cup grated Parmigiano Reggiano or Pecorino Romano, divided

For the sauce:

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups warm milk
  • ½ cup Parmigiano Reggiano or Pecorino Romano
  • Salt & pepper
  • Freshly grated nutmeg

Directions

  1. Heat your oven to 400ºF and lightly grease a 9- by 13-inch baking dish with non-stick cooking spray.
  2. Bring a large pot of water to a boil and season well with salt. Cook the shells according to the package directions then drain and rinse with cold water. Separate the shells and set aside on a sheet pan or plate.
  3. For the filling, return the pot to the stove and turn the heat on to medium. Add in the butter along with the green onions, garlic, and veg. Season with salt and pepper and cook for 2 to 3 minutes just until lightly tender. Stir through the spinach to slightly wilt then transfer to a large bowl. Add in the ricotta, herbs, and lemon zest along with half of the mozzarella and half of the Parm or Pecorino. Season with salt and pepper and stir to combine. Set aside.
  4. Return the pot to the heat and prepare the sauce. Melt in the butter and scatter over the flour. Cook, whisking frequently, for 30 seconds to toast the flour. Slowly whisk in the milk and bring to a simmer for 1 to 2 minutes to thicken. Scatter in the cheese and season with salt, pepper, and nutmeg.
  5. Pour the sauce into the prepared pan and spread into an even layer. Using a large spoon, divide the filling into the shells and nestle them into the pan. Scatter with the remaining mozzarella and Parm or Pecorino and cover the pan with foil. Bake for 15 to 20 minutes then remove the foil and turn the broiler on to high. Broil for 1 to 2 minutes or until lightly golden.