Lemon-Basil Ricotta Stuffed Shells in a Champagne Cream Sauce

Preheat oven to 350 F.

Butter a large (or two small) baking dish and set it 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 (use the manufacturer’s instructions for al dente, then stop 2-3 minutes shy of that).

Meanwhile, season the lemon and basil ricotta with salt and black pepper. Mix in half of the grated pecorino and set aside.

Once the pasta is partially cooked, drain it well and spread it out onto a rimmed baking sheet or some parchment paper. With a spoon stuff enough shells until the ricotta is gone. Place the stuffed shells into the prepared dishes. Discard or save any unused shells for another purpose.

In a small sauce pan over medium heat melt three tablespoons of butter. Once melted, add the clove of garlic. Cook until fragrant and soft, but not browned. Whisk in the three tablespoons of flour and cook while whisking, for about a minute. Pour in the champagne and continue to whisk while you pour in the heavy cream. Let the mixture bubble (still whisking) until slightly thick, 1-2 minutes. Add some fresh ground black pepper, then remove the pan from the heat and pour the sauce evenly over the stuffed shells.

Place in a preheated 350 F oven and bake until the cheese has melted and the sauce is bubbly, about 20-25 minutes. Then remove it from the oven and let it cool slightly before serving.

Note: Recipe for Homemade Ricotta with Lemon and Basil can be found in Wanna Be A Country Cleaver recipe box. Or simply mix a third cup of fresh minced basil and a teaspoon of lemon zest in with 1 1/2 cups of whole milk ricotta cheese.