Lemon-Basil Ricotta Stuffed Shells in a Champagne Cream Sauce

Lemon and basil ricotta stuffed shells in a champagne cream sauce is just as decadent as it sounds. Ps. I made my own ricotta!

Course Mains & Entrees

Cuisine Italian

Keyword basil, champagne cream sauce, lemon, ricotta

Prep Time 25

Cook Time 20

Total Time 45

Servings servings

Calories 486

Author Laurie McNamara

1 box jumbo shells you won't use them all but some may break in the cooking process
1½ cups lemon basil ricotta
1 cup pecorino romano grated on the largest holes of a box grater
3 tablespoons of unsalted butter
3 tablespoons unbleached all-purpose flour
1 clove fresh garlic
3/4 cup champagne
1/2 cup heavy cream
pinch kosher salt more or less to taste
black pepper to taste

Preheat your oven to 350°.
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 grate or finely minced in the 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, whisking often, 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 oven and bake until the cheese has melted and the sauce is bubbly. About 20-25 minutes.