Lemon Basil Ricotta Stuffed Shells In Champagne Cream Sauce Recipe 445 Recipes

STUFFED SHELLS WITH ARRABBIATA SAUCE

Steps:

• Lightly oil a 12 by 9 by 2-inch baking dish and set aside. Lightly oil the baking sheet and set aside.
• Partially cook the pasta shells in a large pot of boiling salted water until slightly tender but still quite firm to the bite, about 4 to 6 minutes. You will continue cooking the shells in the oven after they have been stuffed. Using a slotted spoon, drain pasta shells and place on oiled baking sheet, spreading them out so that they don't stick together and allow to cool.
• Heat the oil in a heavy medium saucepan over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the red pepper flakes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce. Bring the sauce to a simmer, stirring often.
• In a medium bowl, stir the ricotta, Parmesan, egg yolks, basil, parsley, mint, salt, and pepper. Set aside.
• Preheat the oven to 350 degrees F.
• Spoon 1 1/4 cups of the sauce over the prepared baking dish. Fill the cooked shells with the cheese mixture, about 2 tablespoons per shell. Arrange the shells in the prepared dish. Spoon the remaining sauce over the shells, then sprinkle with the mozzarella.
• Bake in the lower third of your oven until the filling is heated through and the top is golden brown, about 25 to 30 minutes.

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

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.