When you're craving something carb-loaded and cheesy, only these ultra-rich stuffed shells will do. When developing these, we figured that just one cheese would be such a missed opportunity. So we packed these with four, delectable cheeses to add layers of flavor and cheesiness into your dinner. All you need to complete the meal is a good homemade cannoli. 😉
Made it? Let us know how it went in the comment section below!
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- Yields:
- 4
- Prep Time:
- 20 mins
- Total Time:
- 40 mins
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
Directions
- Step 1Preheat 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.
- Step 2Meanwhile, in a large bowl, stir together ricotta, Italian cheese, and egg, and season with salt and pepper. Stuff mixture into shells.
- Step 3In 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.
- Step 4Pour 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.
- Step 5Bake until cheese is melted and bubbly, 18 to 20 minutes. Garnish with basil and serve.
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