Spring Shells and Cheese

Photo by Tara E.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 2

    lbs med zucchini

  • kosher salt

  • 1

    stick unsalted butter

  • 1/2

    c. flour

  • 1/2

    tsp nutmeg

  • pinch of cayenne pepper

  • freshly ground black pepper

  • 6

    c whole milk

  • 4

    sprigs fresh thyme

  • 3

    bay leaves

  • grated zest of 1/2 lemon

  • 1

    lb medium pasta shells

  • 4

    shallots, minced

  • 2

    lg egg yolks, slightly beaten

  • 1

    c. grated parmesan

  • 1 1/4

    c. gruyere, grated

  • 4

    oz baby spinach

Directions

Grate zucchini into colander use large holes of box grater. Toss with 1 T salt and place in sink to drain about 15 minutes. Squeeze out excess liquid. Meanwhile, melt 4 T butter in large saucepan over med heat. Add flour, nutmet, cayenne, 2 tsp salt and black pepper to taste and mix to make a paste. Cook stirring until the paste puffs slightly about 3 minutes. Slowly whisk in milk, then add thyme, bay leaves and lemon zest and bring to a boil. Reduce heat and simmer until thickened slightly, about 25 minutes. Discard herbs. Preheat oven to 425. Cook pasta in salted water until al dente, drain and add sauce. Melt remaining 4 T butter and add shallots and cook 2-3 minutes Add zucchini and cook for about 4 minutes. Add zucchini mixture to pasta along with egg yolks and all but 3 T of both cheeses. Stir to combine and then add spinach. Transfer to 9 x 13 dish and sprinkle with the rest of the cheese. Bake until browned on top for 25-30 minutes. Let rest 10 minutes before serving.

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