Italian

Lemon-Basil Ricotta Stuffed Shells in a Champagne Cream Sauce is for Dinner.

Lemon-Basil Ricotta Stuffed Shells in a Champagne Cream Sauce takes several minutes to prepare.

Lemon-Basil Ricotta Stuffed Shells in a Champagne Cream Sauce takes several minutes to cook.

Lemon-Basil Ricotta Stuffed Shells in a Champagne Cream Sauce makes 4 servings.

The ingredients for Lemon-Basil Ricotta Stuffed Shells in a Champagne Cream Sauce are:

1 box Jumbo Shells, you won't use them all but some may break in the cooking process
1-1/2 cups Ricotta mixed with 1/4 c of lemon juice and 2 tbs fresh basil (or dried)
1 cup Parmesan Cheese, shredded
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

Here is how you make Lemon-Basil Ricotta Stuffed Shells in a Champagne Cream Sauce:

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 Parmesan 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.Serving Size: serves 4, 2 oz. pasta servingsNumber of Servings: 4Recipe submitted by SparkPeople user ELLE232.

The nutritional information for Lemon-Basil Ricotta Stuffed Shells in a Champagne Cream Sauce is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 423.7

• Total Fat: 27.1 g
• Cholesterol: 86.8 mg
• Sodium: 466.4 mg
• Total Carbs: 13.4 g
• Dietary Fiber: 0.3 g
• Protein: 19.3 g

Lemon-Basil Ricotta Stuffed Shells in a Champagne Cream Sauce is Italian cuisine.