Vegetarian

Spring Shells and Cheese is for Dinner.

Spring Shells and Cheese takes several minutes to prepare.

Spring Shells and Cheese takes several minutes to cook.

Spring Shells and Cheese makes 8 servings.

The ingredients for Spring Shells and Cheese are:

1 medium zucchini
Kosher salt
1 stick I can't believe it's not butter
1/4 cup all-purpose flour
1/2 teaspoon freshly grated nutmeg
Pinch of cayenne pepper
Freshly ground black pepper
5 cups 2% milk
fresh thyme
3 bay leaves
Grated zest of 1/2 lemon
1 pound medium pasta shells
2 shallots, minced
1/4 cup Egg Beaters
1/2 cup parmesan cheese, grated
1 cup gruyere cheese, grated
4 ounces baby spinach

Here is how you make Spring Shells and Cheese:

Chop the zucchini into small pieves. 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; discard the herbs.Meanwhile, position a rack in the upper third of the oven and preheat to 425 degrees F. 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.Number of Servings: 8Recipe submitted by SparkPeople user ANNIEAROMA.

The nutritional information for Spring Shells and Cheese is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 571.8

• Total Fat: 25.1 g
• Cholesterol: 29.7 mg
• Sodium: 346.0 mg
• Total Carbs: 89.2 g
• Dietary Fiber: 26.9 g
• Protein: 20.8 g

Spring Shells and Cheese is Italian cuisine.

The dietary needs meet for Spring Shells and Cheese is Vegetarian