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Categories:
jumbo shells BECHAMEL Ricotta scallions Romano cheese Mozzarella lemon zest salt pepper frozen peas fresh mint parsley Mozzarella
Viewed: 117 - Published at: 5 years agoIngredients
- 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
Method
- Heat oven to 400 degrees F. Cook 16 jumbo shells according to package directions.
- Drain and rinse under cold water to cool.
- Spread bechamel sauce on the bottom of a large broiler-proof baking dish.
- In a large bowl, combine ricotta, scallions, grated Romano cheese, 1/4 cup grated mozzarella, lemon zest, salt, and pepper.
- Fold in peas, fresh mint, and fresh flat-leaf parsley.
- 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.
- Cover with foil and bake until the shells are heated through, 12 to 15 minutes.
- Heat broiler.
- Uncover, and broil until the cheese begins to brown, 2 to 3 minutes.
