Spring Stuffed Shells with Spinach, Ricotta, Broccoli Rabe and Peas

Directions

1. Preheat oven to 400 degrees.
2. Bring a large pot of salted water to a boil and set up an ice bath. Add broccoli rabe and cook for about 3 minutes, until bright green and stems are tender. Remove broccoli rabe from water, set in ice bath for 1 minute, then drain thoroughly and finely chop.
3. Add peas to the same pot of boiling water and cook for about 3 minutes, until bright green and tender. Drain with a spider strainer and set in an ice bath for 1 minute. Drain and set aside.
4. To the same pot, add pasta shells and cook for about 9 minutes, until al dente. Drain and let cool slightly.
5. In a high-speed blender, combine 1/2 cup ricotta, spinach, parsley, garlic powder, lemon pepper, crushed red pepper and oregano. Process until smooth.
6. In a large bowl, combine spinach and ricotta mixture, remaining 1 1/2 cups ricotta, eggs, lemon zest, broccoli rabe and peas. Stir until well combined, then add Parmesan cheese and season with salt and pepper.
7. To the bottom of a 9x13-inch pan, evenly spread 1 1/2 cups ricotta filling. Divide remaining ricotta filling among pasta shells. Arrange shells in the pan, then evenly sprinkle with breadcrumbs and Parmesan cheese. Bake for about 30 minutes.

1. In a high-speed blender or food processor, combine all ingredients. Blend until smooth.

1. Drizzle pesto over baked shells, top with crushed red pepper and serve.