Four-Cheese Stuffed Shells
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How To Make Delicious Food
INGREDIENTS
15
jumbo pasta shells
1 1/2 c.
ricotta
1 c.
Italian cheese blend, plus more for sprinkling
1
large egg
kosher salt
Freshly ground black pepper
1
stick butter
1 c.
heavy cream
1/2 c.
freshly grated Parmesan
Fresh basil, torn, for serving
DIRECTIONS
- Preheat 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.
- Meanwhile, in a large bowl, stir together ricotta, Italian cheese, and egg, and season with salt and pepper. Stuff mixture into shells.
- In 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.
- Pour 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.
- Bake until cheesy and bubbly, 18 to 20 minutes. Garnish with basil and serve.
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