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Spring Shells With Zucchini and Cheese
2 pounds medium zucchini
kosher salt
1 stick unsalted butter
1/4 cup all-purpose flour
1/2 teaspoon freshly grated nutmeg
pinch of cayenne pepper
freshly ground black pepper
6 cups whole milk
4 sprigs fresh thyme
3 bay leaves
grated zest of 1/2 lemon
1 pound medium pasta shells
4 shallots, minced
2 large egg yolks, lightly beaten
4 ounces parmesan cheese, grated, about 1 cup
4 ounces gruyere cheese, grated, about 1 1/4 cups
4 ounces baby spinach
Grate the zucchini into a colander using the large holes of a box grater. Toss with 1 tablespoon salt, then place in the sink to drain, about 15 minutes. Squeeze out the excess liquid.
Meanwhile, melt 4 tablespoons butter in a large saucepan over medium heat. Add the flour, nutmeg, cayenne, 2 teaspoons salt, and black pepper to taste and mix with a wooden spoon to make a paste.
Cook, stirring, until the paste puffs slightly, about 3 minutes. Slowly whisk in the milk, then add the thyme, bay leaves and lemon zest and bring to a boil, stirring. Reduce the heat and simmer until thickened slightly, about 25 minutes. Strain into a bowl and discard the herbs.
Meanwhile, position a rack in the upper third of the oven and preheat to 425 degrees. Bring a large pot of salted water to a boil, add the pasta and cook until al dente, about 8 minutes. Drain and add to the sauce.
Melt the remaining 4 tablespoons butter in a skillet over medium heat. Add the shallots and cook until translucent, 2 to 3 minutes. Add the zucchini and cook, stirring, until almost tender, about 4 minutes. Add the zucchini mixture to the pasta along with the egg yolks and all but 3 tablespoons of both cheeses, stir to combine, then add the spinach.
Transfer the mixture to a 9 by 13 inch baking dish and sprinkle with the
reserved cheeses. Bake until browned on top and heated through, 25 to 30 minutes. Let rest 10 minutes before serving.
Serves 6 to 8.
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Spring Shells and Cheese
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Category: Recipes
Prep Time: Cook Time: Total Time:
Spring Shells With Zucchini and Cheese
2 pounds medium zucchini
kosher salt
1 stick unsalted butter
1/4 cup all-purpose flour
1/2 teaspoon freshly grated nutmeg
pinch of cayenne pepper
freshly ground black pepper
6 cups whole milk
4 sprigs fresh thyme
3 bay leaves
grated zest of 1/2 lemon
1 pound medium pasta shells
4 shallots, minced
2 large egg yolks, lightly beaten
4 ounces parmesan cheese, grated, about 1 cup
4 ounces gruyere cheese, grated, about 1 1/4 cups
4 ounces baby spinach
Grate the zucchini into a colander using the large holes of a box grater. Toss with 1 tablespoon salt, then place in the sink to drain, about 15 minutes. Squeeze out the excess liquid.
Meanwhile, melt 4 tablespoons butter in a large saucepan over medium heat. Add the flour, nutmeg, cayenne, 2 teaspoons salt, and black pepper to taste and mix with a wooden spoon to make a paste.
Cook, stirring, until the paste puffs slightly, about 3 minutes. Slowly whisk in the milk, then add the thyme, bay leaves and lemon zest and bring to a boil, stirring. Reduce the heat and simmer until thickened slightly, about 25 minutes. Strain into a bowl and discard the herbs.
Meanwhile, position a rack in the upper third of the oven and preheat to 425 degrees. Bring a large pot of salted water to a boil, add the pasta and cook until al dente, about 8 minutes. Drain and add to the sauce.
Melt the remaining 4 tablespoons butter in a skillet over medium heat. Add the shallots and cook until translucent, 2 to 3 minutes. Add the zucchini and cook, stirring, until almost tender, about 4 minutes. Add the zucchini mixture to the pasta along with the egg yolks and all but 3 tablespoons of both cheeses, stir to combine, then add the spinach.
Transfer the mixture to a 9 by 13 inch baking dish and sprinkle with the
reserved cheeses. Bake until browned on top and heated through, 25 to 30 minutes. Let rest 10 minutes before serving.
Serves 6 to 8.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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