Recipes Savoury Recipes

Recipe || Lemon-Basil Ricotta Stuffed Shells in a Champagne Cream Sauce

 
 
This is easily one of the most decadent recipes that I will ever post. And I’m not going to be humble: It is crazy good. It’s also one of those recipes that you can’t whip up in a flash. (“Oh this? I just threw some things from the cupboard together.”) It’s definitely not one of those kinds of dishes.
 
You probably imagine that Sam and I eat like kings and queens everyday. And some days we do really well for ourselves and one of us makes a brilliant effort in the kitchen for the other person. But to be honest, some days I eat poppadoms for dinner whilst Sam is at work.
 
Lemon-Basil Ricotta Stuffed Shells in a Champagne Cream Sauce
Lemon-Basil Ricotta Stuffed Shells in a Champagne Cream Sauce
 A tasty bite packed with flavour.
 



Ingredients:
1 1/2 cups of ricotta
1 lemon
handful of basil
1 box of jumbo pasta shells
1 cup of Pecorino Romano, shredded
3 tablespoons of butter
3 tablespoons of flour
1 clove of garlic
3/4 cup of champagne
1/2 cup of heavy cream
salt and pepper to taste

Lemon-Basil Ricotta Stuffed Shells in a Champagne Cream Sauce
Shredding cheese is my arm workout some days.
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}.

ricotta stuffing
The delicious ricotta filling.
Mean while, chop your basil. Then season the ricotta with the basil, juice of 1 lemon, salt and black pepper. Mix in half of the grated pecorino and set aside.

shells
Drained jumbo shells.
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.

Lemon-Basil Ricotta Stuffed Shells in a Champagne Cream Sauce
Stuffed shells before the cream sauce is added in.
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. top with remaining romano. 

 
Lemon-Basil Ricotta Stuffed Shells in a Champagne Cream Sauce
Stuffed shells with a rich, tangy cream sauce.
Place in a preheated 350 degree oven and bake until the cheese has melted and the sauce is bubbly. About 20-25 minutes.

Lemon-Basil Ricotta Stuffed Shells in a Champagne Cream Sauce
You don’t need loads to fill you up because they are so satisfying.
 
And the best part of cooking with alcohol?
 
the best part of cooking with alcohol
Drinking the leftovers!

 

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  • Bailie @ The Hemborg Wife

    I so wish I could get that shaped pasta here but I guess my pants are happy I cannot make this!

  • Brittany Ruth

    I love making stuffed shells! I’ll have to try this recipe!

  • Avoir la Peche

    That looks delicious! Loving the new page design too 🙂

  • You had me at champagne cream sauce. This looks completely amazing! I’ve already bookmarked it.

  • Amy @ The Tide That Left

    Oh my goodness, that just looks and sounds so tasty! Maybe if Mr Tide is lucky I’ll make it for him this weekend!

  • Yaumara Lindo

    Oh Wow! Why did I have to read this now? I still have to wait 2 more hours before going to lunch! I am so hungry now!!! Love this recipe!

  • Karly Kim

    Holy shit. I need this.

  • Something Infinitely Interesting

    God that looks amazing!

  • Haley

    I do a recipe with Ricotta and Mozzarella with some spices in those Italian Shells, with marinara sauce. It’s really easy and basic. I’m sooo looking forward to trying this one out.. on a special occasion. Again, thank you Amanda. And- my husband thanks you in advance. (He isn’t here right now, but I’m thanking on his behalf. He loves you.) 😉

  • oh man this looks soooo good! might have to give this one a little try. also love the new design – isn’t sarah the best?
    — jackie @ jade and oak