Four-Cheese Stuffed Shells

• Vegetarian

• Produce

  • 1 Basil, fresh

• Refrigerated

  • 1 Egg

• Pasta & Grains

  • 15 Pasta shells, jumbo

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 Kosher salt

• Dairy

  • 1 stick Butter
  • 1 cup Heavy cream
  • 1 cup Italian cheese blend
  • 1/2 cup Parmesan, grated
  • 1 1/2 cup Ricotta

Found on delish.com

Ingredients

• 15 jumbo pasta shells
• 1 1/2 c. ricotta
• 1 c. Italian cheese blend, plus more for sprinkling
• 1 egg
• kosher salt
• Freshly ground black pepper
• 1 stick butter
• 1 c. heavy cream
• 1/2 c. grated Parmesan
• Fresh basil, torn, for serving

Directions

• Preheat oven to 350 degrees F. In a large pot of salted boiling water, cook pasta shells until al dente. Drain, then let cool.Meanwhile, in a large bowl, stir together ricotta, Italian cheese blend, egg, and season with salt and pepper. Stuff mixture into shells.In a saucepan or skillet over medium-low heat, melt butter. Add cream and bring to a simmer, then stir in Parmesan. Season with pepper.Pour 2/3 of the sauce into an oven-proof skillet or baking dish. Arrange stuffed shells on top of sauce and spoon remaining sauce over shells. Sprinkle with more cheese.Bake until cheesy and bubbly, 15 to 20 minutes. Garnish with basil and serve.