Jamie Oliver's mini shell pasta with a creamy smoked bacon and pea sauce - Ministry of Food



Sweet Pea and Mint Stuffed Shells

Sep 5, 2014
sweet pea and mint stuffed shells
Iain Bagwell; Food styling by Vivian Lui; Prop styling by Erin Swift

The addition of sweet peas and mint to the traditional ricotta filling gives these stuffed shells a fresh new flavor.

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Yields: 4 servings
Prep Time: 0 hours 15
Total Time: 0 hours 35
Ingredients
jumbo shells
container ricotta
scallions
3/4 c. grated Romano cheese
1/4 c. grated mozzarella
1 1/2 tsp. finely grated lemon zest
1/2 tsp.
1/2 tsp. Pepper
1 1/2 c. frozen peas
1/2 c. fresh mint
1/2 c. fresh flat-leaf parsley
1/2 c. grated mozzarella
Directions
  1. Heat oven to 400 degrees F. Cook 16 jumbo shells according to package directions. Drain and rinse under cold water to cool. Spread béchamel sauce on the bottom of a large broiler-proof baking dish. In a large bowl, combine ricotta, scallions, grated Romano cheese, 1/4 cup grated mozzarella, lemon zest, salt, and pepper.
  2. Fold in peas, fresh mint, and fresh flat-leaf parsley. Spoon the mixture into the shells (about 1/4 cup each), place on top of the sauce, and sprinkle with 1/2 cup grated mozzarella. Cover with foil and bake until the shells are heated through, 12 to 15 minutes. Heat broiler. Uncover, and broil until the cheese begins to brown, 2 to 3 minutes.





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Sweet Pea and Mint Stuffed Shells
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Date: 06.12.2018, 21:45 / Views: 81251