Creamy Stuffed Shells with Ricotta and Broccoli

Notes:

STUFFED SHELLS ONLY LOOK LIKE A LOT OF WORK. They're filled individually, by hand, but they truly don't take as long as you might think. This dish has a homemade white sauce with Parmesan and a creamy filling featuring earthy broccoli and bright lemon. It's rather light, unlike more traditional stuffed shells, and you can pull it together in less than an hour. • Serves 6

Categories:

Ingredients:

1 pound jumbo pasta shells
One 32-ounce bag frozen broccoli florets
15 ounces ricotta cheese
1 large egg, beaten
2 cloves garlic, minced
Juice and zest of 1 lemon
Salt and freshly ground black pepper
¼ cup (½ stick) unsalted butter
¼ cup all-purpose flour
2 cups milk
¼ teaspoon salt
2 cups grated Parmesan cheese