Prep

1. Take your shells and cook them to al dente. Once they are done, drain and drizzle some oil on them so they don’t stick. Set aside.
2. Turn your oven to broil. Put your poblano peppers onto a baking sheet and broil them until charred (about 2 minutes on each side).
3. As soon as the poblanos are done, add them to a large plastic bag and seal it shut so all of the moisture gets trapped inside Make the filling in the meantime.

Mushroom & Zucchini Filling

1. Add oil to a large pan on medium heat. Throw in your zucchini & crushed red pepper flakes, and let it start cooking. After 2 minutes, add in your mushrooms and onion.
2. Add some salt and black pepper per taste, followed by the garlic powder. Let all the veggies cook down until fork tender, and put into a bowl and set aside. Save the pan for the sauce.

Poblano & Spinach Sauce

1. Remove the poblanos from the plastic bag. Discard all of the black, charred skin. It should be very easy to peal off now. Cut off the stems and add to the food processor.
2. To your food processor, also add the garlic cloves, spinach, jalapeno, cilantro, vegetable broth, and salt per taste. Blend until everything is broken down and as smooth as possible. The resemblance should be similar to chutney.
3. Now, take the pan that you used for your mushroom & zucchini filling. Add butter to the pan, and make sure it’s on medium heat.
4. When the butter is melted, add in the flour and immediately start mixing until it looks like a thick paste. When it starts bubbling, the flour is cooked down and you can add in your milk.
5. Keep stirring for 2-3 minutes, and you will notice it getting thicker. Add in your mozzarella and romano cheese, mix well, and then add in your green mixture.
6. Mix everything well until the sauce is green and bubbly. Turn off heat.

Assembling Shells

1. Pre-heat oven to 400° F.
2. Take your baking pan and add a thick layer of the green sauce.
3. Take each shell and fill it up with about 2 tbsp of the mushroom & zucchini filling. Add it to the pan and repeat the process.
4. Pour your sauce over the shells, followed by the mozzarella cheese.
5. If you like it spicy, add sliced serrano peppers on top. Cover the baking pan with foil and pop into the oven.
6. After 30 minutes or so, your cheese should be melted. Remove the foil and turn the oven onto broil. Broil the shells until the top is golden brown.
7. Remove from oven and let them cool for about 5 minutes & serve!