French in a Flash: Chèvre and Greens Stuffed Shells in Béchamel Recipe

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

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