Spring Shells and Cheese
By Taraespo
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
Details
Servings 6
Preparation
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.
Review this recipe