Pea-and-Mint Stuffed Shells

Name: Pea-and-Mint Stuffed Shells
Total time: 1 h 5 min
Yield: 6 serving(s)
Ingredients: 20 jumbo pasta shells; 3 tbsp. unsalted butter; 3 tbsp. all-purpose flour; 2 c. whole milk; Kosher salt and freshly ground black pepper; 1 (15-ounce) container whole-milk ricotta; 2 scallions, finely chopped; 1 1/2 cups frozen green peas; 3 tbsp. chopped fresh flat-leaf parsley; 2 tbsp. chopped fresh mint; 1 1/2 teaspoons lemon zest; 3 oz. mozzarella, grated (about 3/4 cup), divided; 2 oz. Romano, grated (about 1/2 cup), plus 2 tablespoons grated, divided

Bake this cheesy dish for dinner tonight.

By Kate Merker and Taylor MurrayPublished: May 24, 2019

3 Ratings

Jump to recipe

BRIAN WOODCOCK

Yields:

6 serving(s)

Total Time:

1 hr 5 mins

Loaded with ricotta, mozzarella, and Romano, this cheesy dish is ooey, gooey goodness.

Advertisement - Continue Reading Below

Ingredients

20 jumbo pasta shells
3 Tbsp. unsalted butter
3 Tbsp. all-purpose flour
2 cups whole milk
Kosher salt and freshly ground black pepper
1 (15-ounce) container whole-milk ricotta
2 scallions, finely chopped
1 1/2 cups frozen green peas
3 Tbsp. chopped fresh flat-leaf parsley
2 Tbsp. chopped fresh mint
1 1/2 teaspoons lemon zest
3 oz. mozzarella, grated (about 3/4 cup), divided
2 oz. Romano, grated (about 1/2 cup), plus 2 tablespoons grated, divided

Directions

1. Step 1Preheat oven to 400°F. Cook shells in a large pot of boiling salted water per package directions. Drain and rinse under cold water to cool.
2. Step 2Meanwhile, melt butter in a medium saucepan over medium heat. Whisk in flour and cook, stirring, until light golden brown, 3 to 5 minutes. Gradually whisk in milk. Simmer, stirring often, until thickened, 6 to 8 minutes. Season with salt and pepper. Spread in a 9-by-13-inch broiler-safe baking dish.
3. Step 3Combine ricotta, scallions, peas, parsley, mint, lemon zest, 1/4 cup mozzarella, and 1/2 cup Romano in a bowl. Season with salt and pepper. Fill 16 cooked shells (save 4 remaining in case any break while filling) with ricotta mixture, dividing evenly and placing on top of sauce in baking dish as you go. Top with remaining 1/2 cup mozzarella and 2 tablespoons Romano.
4. Step 4Cover with aluminum foil and bake until heated through, 12 to 15 minutes. Uncover, switch oven to broil, and broil until the cheese begins to brown, 2 to 3 minutes.