Lemon-Basil Ricotta Stuffed Shells in a Champagne Cream Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Jumbo pasta shells stuffed with lemon and basil ricotta, served in a champagne cream sauce. Elegant and indulgent with bright citrus and herbal notes, perfect for a special dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 box jumbo shells (you won't use them all but some may break in the cooking process)
- 1½ cups lemon basil ricotta
- 1 cup pecorino romano (grated on the largest holes of a box grater)
- 3 tablespoons of unsalted butter
- 3 tablespoons unbleached all-purpose flour
- 1 clove fresh garlic
- 3/4 cup champagne
- 1/2 cup heavy cream
- pinch kosher salt (more or less to taste)
- black pepper ( to taste)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 20m
- Sodium
- 1067mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 335mg
- Calcium
- 874mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 1067MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.