Tuna Stuffed Shells

• 5 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 cups whole milk, warmed
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon nutmeg, or to taste
• 3 oz. Fontina cheese grated
• 1 tablespoon grated Parmesan cheese
• 1 dash hot sauce

• olive oil
• 1/4 onion
• 1 clove garlic
• 3/4 cup Thawed Frozen peas
• 1 can tuna
• lemon juice
• lemon zest
• 3 oz. Fontina cheese grated
• 1 egg beaten
• whole milk ricotta

400 f for 20 minutes