Name: Four-Cheese Stuffed Shells
Prep time: 20 min
Cook time: 20 min
Yield: 4
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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Four-Cheese Stuffed Shells

1. 15 jumbo pasta shells -

2. 1 1/2 c. ricotta -

3. 1 c. Italian cheese blend, plus more for topping -

4. 1 large egg -

5. Kosher salt -

6. Freshly ground black pepper -

7. 1/2 c. (1 stick) unsalted butter -

8. 1 c. heavy cream -

9. 1/2 c. freshly grated Parmesan -

10. Fresh basil, torn, for serving -

How to cook deliciously - Four-Cheese Stuffed Shells

1. Stage

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.

2. Stage

Meanwhile, in a large bowl, stir together ricotta, Italian cheese, and egg, and season with salt and pepper. Stuff mixture into shells.

3. Stage

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.

4. Stage

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.

5. Stage

Bake until cheese is melted and bubbly, 18 to 20 minutes. Garnish with basil and serve.