Lemon-Basil Ricotta Stuffed Shells in Champagne Cream Sauce
Sometimes all one needs is a little pasta, a little cream sauce and a glass of champagne in the middle of the afternoon to make ’em feel awesome.
- 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
Adapted from simplyscratch.com
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.
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