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Spring Shells and Cheese


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Spring Shells and Cheese 1 Picture


  • 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


Servings 6


Step 1

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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