Veggie Stuffed Shells with a Lemon Ricotta Cream Sauce

Ingredients

• Shells-
• 18 jumbo pasta shells
• 1-2 tablespoons of olive oil
• 3 tablespoons of butter, diced
• 1 large onion, diced
• 1 package of frozen broccoli
• 1/4 cup white wine
• 1 red bell pepper
• 1/2 cup Parmesan cheese
• 2 egg yolks
• 1 tablespoon lemon juice
• salt and pepper to taste
• Lemon Cream Sauce-
• 4 tablespoons of butter
• 1/4 cup flour
• 2 cups whole milk
• 1 clove of garlic
• 1/2 cup ricotta cheese
• 2 tablespoons lemon juice
• salt and pepper to taste
• basil or flat leaf parsley for garnish

Instructions

1. Cook pasta according to package directions and set aside.
2. Melt butter in a 12 inch skillet and cook until it begins to brown slightly. Add olive oil, onion, and pepper and broccoli. Allow to caramelize and cook down, about 7-8 minutes. Add the wine, and allow to simmer until it completely disappears.
3. Remove pan from heat and transfer veggies mixture to a food processor or blender. Add cheese, egg yolks, salt and pepper and pulse slightly to combine.
4. For the sauce melt the butter in the pan, add flour all at once time and whisk to combine. Add milk slowly whisking constantly to combine. add garlic and stir mixture together. Reduce the heat to medium low and allow to simmer for a couple minutes. Add ricotta, lemon juice and salt and pepper. Stir to combine.
5. Preheat oven to 350 degrees, and pour 2 cups of sauce into the bottom of a baking dish. Fill shells with about a tablespoon of veggie filling and place on top of sauce. Add remaining sauce to the tops of each shell. Cover with foil and bake for 30 minutes or until bubbling. Top with chopped basil or parsley!