Best 2 Lemon Basil Ricotta Stuffed Shells In Champagne Cream Sauce Recipes

Welcome to a culinary journey where flavors dance and textures intertwine. Discover the symphony of flavors in our Lemon Basil Ricotta Stuffed Shells, an exquisite dish that tantalizes your taste buds with every bite. These jumbo pasta shells are filled with a delightful mixture of ricotta, Parmesan, and Romano cheeses, complemented by the vibrant zest of lemon and the aromatic freshness of basil.

Immerse yourself in the richness of the Champagne Cream Sauce, a velvety blend of heavy cream, butter, and the effervescent soul of Champagne. This luxurious sauce envelops the stuffed shells, creating a harmonious balance between tangy and creamy. Experience a symphony of textures as you savor the tender pasta, the smooth filling, and the delicate sauce, all coming together in perfect harmony.

Here are our top 2 tried and tested recipes!

LEMON-BASIL RICOTTA STUFFED SHELLS IN CHAMPAGNE CREAM SAUCE RECIPE - (4.4/5)

Lemon-Basil Ricotta Stuffed Shells in Champagne Cream Sauce Recipe - (4.4/5) image

Provided by cassiestott

Number Of Ingredients 8

Ingredients

1/2 cups lemon basil ricotta
1 cup pecorino romano, grated
3 tablespoons butter
3 tablespoons all-purpose flour
1 clove garlic
3/4 cup champagne
1/2 cup heavy cream
Kosher salt and black pepper, to taste

Steps:

Heat the oven to 350°F. Butter a large baking dish and set aside. 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. Meanwhile, 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 baking dish. Discard or save any unused shells for another purpose. In a small sauce pan melt three tablespoons of butter. Once melted press (or finely mince) 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 whisking, and pour in the heavy cream. Let simmer, whisking continuously, until slightly thick, about 2 to 3 minutes. Add some fresh ground black pepper, then remove and pour evenly over the stuffed shells. Bake the shells until the cheese has melted and the sauce is bubbly, about 20-25 minutes.

STUFFED SHELLS WITH ARRABBIATA SAUCE

Stuffed Shells with Arrabbiata Sauce image

Provided by Giada De Laurentiis

Categories main-dish

Time 1h5m

Yield 8 to 10 servings

Number Of Ingredients 15

Ingredients

12 ounces (1 box) jumbo pasta shells (approximately 36 shells)
2 tablespoons olive oil, plus extra for greasing baking sheet
6 ounces thinly sliced pancetta, diced
2 teaspoons dried crushed red pepper flakes
2 garlic cloves, minced
5 cups marinara sauce
2 (15-ounce) containers whole milk ricotta cheese
1 1/3 cups grated Parmesan
4 large egg yolks
3 tablespoons chopped fresh Italian parsley leaves
3 tablespoon chopped fresh basil leaves
1 teaspoon chopped fresh mint leaves
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 cup shredded mozzarella cheese

Steps:

Lightly oil a 12 by 9 by 2-inch baking dish and set aside. Lightly oil the baking sheet and set aside.
Partially cook the pasta shells in a large pot of boiling salted water until slightly tender but still quite firm to the bite, about 4 to 6 minutes. You will continue cooking the shells in the oven after they have been stuffed. Using a slotted spoon, drain pasta shells and place on oiled baking sheet, spreading them out so that they don't stick together and allow to cool.
Heat the oil in a heavy medium saucepan over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the red pepper flakes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce. Bring the sauce to a simmer, stirring often.
In a medium bowl, stir the ricotta, Parmesan, egg yolks, basil, parsley, mint, salt, and pepper. Set aside.
Preheat the oven to 350 degrees F.
Spoon 1 1/4 cups of the sauce over the prepared baking dish. Fill the cooked shells with the cheese mixture, about 2 tablespoons per shell. Arrange the shells in the prepared dish. Spoon the remaining sauce over the shells, then sprinkle with the mozzarella.
Bake in the lower third of your oven until the filling is heated through and the top is golden brown, about 25 to 30 minutes.

Tips:

To save time, use store-bought wonton wrappers or lasagna noodles instead of making your own pasta dough.
If you don't have fresh herbs, use 1/2 teaspoon dried basil and 1/4 teaspoon dried oregano instead.
For a richer flavor, use heavy cream instead of milk in the champagne sauce.
If you don't have champagne, you can use dry white wine or chicken broth instead.
To make the dish vegetarian, omit the prosciutto and use vegetable broth instead of chicken broth.

Conclusion:

Lemon basil ricotta stuffed shells in champagne cream sauce is a delicious and elegant dish that is perfect for a special occasion. The delicate flavors of lemon and basil complement the richness of the ricotta and cream sauce, and the champagne adds a touch of sparkle. This dish is sure to impress your guests, and it is also relatively easy to make. So next time you are looking for a special dish to serve, give this recipe a try.