Bake this cheesy dish for dinner tonight.
Contents
Loaded with ricotta, mozzarella, and Romano, this cheesy dish is ooey, gooey goodness.
Ingredients
- 20jumbo 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
- 2scallions, finely chopped
- 1 1/2cups frozen green peas
- 3 tbsp.chopped fresh flat-leaf parsley
- 2 tbsp.chopped fresh mint
- 1 1/2teaspoons 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
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- Step 1
Preheat 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.
- 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.
- 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.
- 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.
- Step 1
