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Pea-and-Mint Stuffed Shells
Your entire family will love these Peas-and-Mint Stuffed Shells. This easy casserole will be your new favorite dinner to whip up any night of the week.
👥 6 Servings⏱️ Prep & Cook: 1h 5m👤 Country Living📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●oven
- ●saucepan
- ●baking dish
- ●whisk
- ●bowl
📝 Preparation Steps
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.
2
Meanwhile, 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.
3
Combine 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.
4
Cover 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.
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