Best 4 Lemon Basil Ricotta Stuffed Shells In Champagne Cream Sauce Recipes

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.

BASIL STUFFED SHELLS

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.

LEMON BASIL RICOTTA ON CROSTINI

Steps:

• Instructions Preheat the oven to 375 degrees. Slice the baguette into half inch thick slices. Lay on a baking sheet and drizzle both sides with olive oil. Bake the baguette slices for about 3-4 minutes per side, until they are slightly golden brown. In the meantime, combine the fresh ricotta, lemon zest, 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Bread is done toasting, spread 1-2 tablespoons of the ricotta mixture onto each slice. Chiffonade the basil and sprinkle on top of the lemon basil ricotta crostini. Lightly drizzle extra virgin olive oil onto each crostini.

LEMON-BASIL RICOTTA STUFFED SHELLS IN A CHAMPAGNE CREAM SAUCE

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.