Ingredients
15 jumbo pasta shells
1 1/2 c. ricotta
1 c. Italian cheese blend, plus more for topping
1 large egg
kosher salt
Freshly ground black pepper
1/2 c. (1 stick) unsalted butter
1 c. heavy cream
1/2 c. freshly grated Parmesan
Fresh basil, torn, for serving
Preparation
Step 1Preheat oven to 350°. In a large pot of salted boiling water, cook pasta shells until al dente. Drain, then return to pot and let cool.Step 2Meanwhile, in a large bowl, stir together ricotta, Italian cheese, and egg, and season with salt and pepper. Stuff mixture into shells.Step 3In a saucepan or skillet over medium-low heat, melt butter. Add cream and bring to a simmer, then stir in Parmesan and season with pepper. Step 4Pour 2/3 of the sauce into an oven-proof skillet or baking dish, then arrange stuffed shells on top of sauce. Spoon remaining sauce over shells and sprinkle with more cheese.Step 5Bake until cheese is melted and bubbly, 18 to 20 minutes. Garnish with basil and serve.
Made it? Let us know how it went in the comment section below!
