There’s more to see...
Come take a look at what else is here!
They used Pinterest to explore a new city
Join Pinterest to find all the things that inspire you.
Creating an account means you’re okay with Pinterest's Terms of Service and Privacy Policy.
billion Pins
to explore
seconds to
sign up (free!)
Visit site
  • Natalie Harding

    lemon-basil ricotta stuffed shells in a champagne cream sauce. Made this for dad's b-day, really good and the sauce wasn't too rich. Wish there was a recipe for the lemon basil ricotta that didn't make like 5lbs though!

  • Cady King

    Yummy- lemon, basil ricotta stuffed shells in champagne cream sauce!

  • Joy <3

    Lemon Ricotta Stuffed Shells in a Champagne Cream Sauce: Ingredients: 1 box Jumbo Shells, you won't use them all but some may break in the cooking process 1-1/2 cups Lemon Basil Ricotta 1 cup Pecorino Romano, grated on the largest holes of a box grater 3 tablespoons of Butter 3 tablespoons All Purpose Flour 1 clove of Garlic 3/4 cup Champagne 1/2 cup Heavy Cream Kosher Salt and Black Pepper to taste Preparation: 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 {or shy of the box directions}. Mean while, 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.

Mail, Ricotta Stuffed Shells, Recipe, Food, Lemon Basil Ricotta, Cooking, Yummy, Cream Sauces, Champagne Cream

Related Pins

Pinner says: The BEST Stuffed Shells Recipe

grapefruit pomegranate champagne sorbet

KALE AND RICOTTA STUFFED SHELLS An option is to use whole wheat lasagna noodles trimmed to 6″-6 1/2″, place about 1/4 cup of the filling on one end and roll. Place in the casserole laying flat, top with sauce and bake. I call these lasagna ruffles.

Something stuffed. Something delicious. This Pumpkin & Ricotta Stuffed Shells recipe gives your dinner guests a little more to celebrate this holiday! #delallorecipes #italianchristmas

What's For Dinner? - Delicious Ideas for the Entire week