Ingredients
- 50 jumbo pasta shells
- 1 tablespoon olive oil
- 1 tablespoon butter, plus 1 tablespoon
- 1 extra large shallot, finely diced
- 3 cloves garlic, chopped
- 1 zucchini, finely diced
- 2 cup broccoli florets, chopped up finely
- 1 10-ounce box frozen spinach, thawed, and wrung out of all excess liquid
- 1/2 cup thawed frozen peas
- 2 pounds ricotta cheese
- 4 ounces goat cheese, plus 4 ounces
- 2 stems mint, leaves chopped
- 1 stem tarragon, leaves chopped
- 1 egg yolk
- 1 tablespoon flour
- 1/2 cup milk
- 3 cups heavy cream
- Pinch of nutmeg
- 3/4 cup parmesan cheese
Description
Serious Eats
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