How to make Lemon-Basil Ricotta Stuffed Shells in a Champagne Cream Sauce
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- Butter a large {or two small} baking dish and 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 dishes. Discard or save any unused shells for another purpose.
- In a small sauce pan melt three tablespoons of butter, once melted press {or finely minced} 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 whisk while you pour in the heavy cream. Let bubble {still whisking} until slightly thick 1-2 minutes. Add some fresh ground black pepper, then remove and pour evenly over the stuffed shells.
- Place in a preheated 350 degree oven and bake until the cheese has melted and the sauce is bubbly. About 20-25 minutes.
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