Email to Cat      

Stuffed Shells in Basil Cream Sauce

Source of Recipe


Chef Jim Gray






List of Ingredients



• 1 Tbsp olive oil
  
• 1 small red bell pepper, diced
  
• 1 small clove garlic, minced
  
• 1 Tbsp flour
  
• 1 pint half-and-half, warmed
  
• 1 cup fresh basil, minced
  
• 4 Tbsp sun-dried tomatoes, minced
  
• 1 Tbsp traditional roux (cooked flour and butter)
  
• Salt and pepper to taste
  
• 1/2 box jumbo pasta shells
  
• 2 cups ricotta cheese
  
• 4 ounces mozzarella cheese, shredded
  
• 1/4 cup grated Parmesan cheese
  
• 1 egg
  






Instructions



1. Heat the olive oil in a medium skillet over medium heat. Add the diced red peppers and garlic, and cook until peppers are tender. Stir in the flour. Cook for 1 minute, stirring. Whisk in the heated half-and-half, as well as half the basil, the sun-dried tomatoes, salt and pepper. Cook and stir over medium heat until the mixture thickens and comes to a simmer. Add the roux and continue to simmer gently for 5 minutes longer.
   
   
2. Cook shells in lots of boiling salted water until tender yet still firm. Refresh in ice water to stop the cooking process.
   
   
3. Mix together well the ricotta, mozzarella, and half the Parmesan, the remaining basil, egg, salt and pepper. Fill the shells with this mixture. Place filled shells in a casserole dish and ladle sauce over them. Sprinkle with remaining Parmesan cheese. Cover with foil and bake in a 350° F oven for 20 minutes, or until heated throughout.