Lemon Ricotta Stuffed Shells

Name: Lemon Ricotta Stuffed Shells
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Ingredients: 20-24 Jumbo Pasta Shells; 2 Cup Ricotta Cheese; 1/2 Cup Parmesan Cheese - Grated; 1 Cup Mozzarella Cheese - Shredded; 1 Tbsp Lemon Zest; 2 Tbsp Lemon Juice - Fresh Squeezed; 2 Tbsp Basil - Chopped; 2 Clove Garlic - Minced; 1 Tsp Salt And Pepper; 1 Cup Heavy Cream; 1/2 Cup Chicken Broth; 1/4 Cup Parmesan Cheese - Grated

Prep: 20 min Cook: 35 min Total: 55 min Serves: 6 149 views

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Main Dishes

Jumbo pasta shells become edible little vessels here, cradling a bright ricotta filling lifted with lemon zest and blanketed in a silky lemon cream sauce. A cap of melted mozzarella turns golden in the oven, and the whole dish feels dressier than the effort it takes. Serve it for a spring dinner party or a cozy weeknight when you crave pasta that tastes fresh rather than heavy.

Ingredients

20-24 Jumbo Pasta Shells
2 Cups Ricotta Cheese
1/2 Cup Parmesan Cheese - Grated
1 Cup Mozzarella Cheese - Shredded
1 Tbsp Lemon Zest
2 Tbsp Lemon Juice - Fresh Squeezed
2 Tbsp Basil (or Parsley) - Chopped
2 Cloves Garlic - Minced
1 Tsp Salt And Pepper
1 Cup Heavy Cream
1/2 Cup Chicken Broth
1/4 Cup Parmesan Cheese - Grated

Directions

Bring a large pot of salted water to a boil and cook the pasta until al dente. (about 2 minutes less than package directions).
Drain and rinse under cool water to stop the cooking. Set aside.
In a large bowl, combine the ricotta, ½ cup Parmesan, ½ cup mozzarella, egg, lemon zest, lemon juice, basil (or parsley), garlic, salt, and pepper
Mix until well combined.
Make the lemon Cream Sauce by melting the butter in a saucepan over medium heat.
Add the heavy cream and broth, stirring until warmed through.
Whisk in the ¼ cup Parmesan until smooth.
Simmer for 2–3 minutes until slightly thickened.
Spread about half of the lemon cream sauce over the bottom of a 9×13-inch baking dish.
Fill each cooked shell generously with the ricotta mixture and place them in the dish.
Spoon the remaining sauce around and lightly over the shells
Sprinkle the remaining ½ cup mozzarella over the top.
Cover with foil and bake at 375°F (190°C) for 25 minutes.
Remove the foil and bake an additional 10 minutes, or until the cheese is melted and the edges are lightly golden.
Garnish with chopped basil or parsley, fresh lemon zest, cracked black pepper, and extra Parmesan.