Lemon Basil Ricotta Stuffed Shells In Champagne Cream Sauce Recipe 44

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LEMON-BASIL RICOTTA STUFFED SHELLS IN CHAMPAGNE CREAM SAUCE RECIPE - (4.4/5)



Lemon-Basil Ricotta Stuffed Shells in Champagne Cream Sauce Recipe - (4.4/5) image

Provided by cassiestott

Number Of Ingredients 8

1/2 cups lemon basil ricotta
1 cup pecorino romano, grated
3 tablespoons butter
3 tablespoons all-purpose flour
1 clove garlic
3/4 cup champagne
1/2 cup heavy cream
Kosher salt and black pepper, to taste

Steps:

  • Heat the oven to 350°F. Butter a large baking dish and set aside. Bring a large pot of water to boil and season generously with kosher salt. Cook the jumbo shell pasta two to three minutes shy of al dente. Meanwhile, season the ricotta with salt and black pepper. Mix in half of the grated Pecorino and set aside. Once the pasta is partially cooked, drain well and spread out onto a rimmed baking sheet or some parchment paper. With a spoon stuff enough shells until the ricotta is gone and place the stuffed shells into the prepared baking dish. Discard or save any unused shells for another purpose. In a small sauce pan melt three tablespoons of butter. Once melted press (or finely mince) in one clove of garlic. Cook until fragrant and soft, but not browned. Whisk in the three tablespoons of flour and cook, while whisking, for a minute. Pour in Champagne, still whisking, and pour in the heavy cream. Let simmer, whisking continuously, until slightly thick, about 2 to 3 minutes. Add some fresh ground black pepper, then remove and pour evenly over the stuffed shells. Bake the shells until the cheese has melted and the sauce is bubbly, about 20-25 minutes.

BASIL STUFFED SHELLS



Basil Stuffed Shells image

Make and share this Basil Stuffed Shells recipe from Food.com.

Provided by Alia55

Categories     Pasta Shells

Time 55m

Yield 20 serving(s)

Number Of Ingredients 8

1 cup basil, finely chopped
2 eggs, beaten well
2 cups ricotta cheese
2 cups parmesan cheese, freshly grated
1 teaspoon nutmeg, freshly grated
1 teaspoon salt
20 large pasta shells
2 cups tomato sauce

Steps:

  • Mix the beaten eggs with the ricotta, parmesan and basil.
  • Add seasonings and adjust to taste.
  • Cook large pasta shells in 6 quarts boiling water till just tender. Drain and rinse in cold water.
  • Stuff each shell with about 3 tbsp of filling and place in a casserole dish.
  • Top with tomato sauce.
  • Bake in a preheated 375° oven for about 25 minutes.

Nutrition Facts : Calories 102.3, Fat 6.7, SaturatedFat 4, Cholesterol 42.5, Sodium 425.3, Carbohydrate 3.1, Fiber 0.5, Sugar 1.3, Protein 7.6

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