Creamy Lemon Basil Stuffed Shells
Sometimes, it’s fair to say, there’s a dish that makes you feel like a chef when you prepare it. I never attended culinary school, but Creamy Lemon Basil Stuffed Shells sure is fun to make with all of sautéing, boiling, mixing, filling, stuffing, baking, and garnishing. I get to utilize fresh herbs from the garden (traded the traditional spinach for basil), and I also traded feta for white cheddar; much better. Add a side of steamed seasonal veggies or a fresh salad + homemade dressing for a win/win meal that’s sure to please the cheese-and-pasta-lovers in your tribe; and you!
Shell Elements
15-16 PASTA SHELLS
3 TABLESPOONS WHISKWELL PECAN OIL
1 TEASPOON SEA SALT
PURIFIED WATER
Filling Elements
3 TABLESPOONS WHISKWELL PECAN OIL
1/2 PURPLE ONION OR 2 SHALLOTS, FINELY CHOPPED
4 CLOVES GARLIC, FINELY MINCED
1 CUP FRESH BASIL, ROUGHLY CHOPPED
15 OUNCES RICOTTA CHEESE
1/2 CUP PARMESAN CHEESE, SHREDDED
1/2 CUP WHITE CHEDDAR CHEESE, SHREDDED
1 LARGE EGG
1 TEASPOON SEA SALT
1 TEASPOON BLACK PEPPER
Cream Sauce Elements
2 TABLESPOONS WHISKWELL GARLIC PECAN OIL
2 GARLIC CLOVES, FINELY MINCED
1 CUP HEAVY CREAM
1/2 CUP PARMESAN CHEESE, GRATED
1 TABLESPOON RED PEPPER FLAKES
JUICE OF 1/2 A LEMON
1/4 CUP PARMESAN CHEESE, FINELY GRATED
Garnish
FRESH DILL
FRESH THYME
ZEST OF ONE LEMON
Directions
Preheat the oven to 375°F.
Grease a round or square baking dish and set aside.
Fill a large pot halfway with water and place over high heat.
Add oil and sea salt; bring to a rolling boil.
Once boiling, add the pasta shells and boil for 13-14 minutes; drain and set aside to cool.
In a medium mixing bowl, add ricotta, white cheddar, parmesan, egg, sea salt, and pepper; stir to combine and set aside.
In a large saucepan over medium heat, warm the pecan oil and add garlic and onion.
Sauté briefly and add the basil; stir and let mixture sweat for a few minutes.
Add the sautéed mixture to the cheese filling; stir to combine.
Add the filling to a piping bag, tie with a twist, and place into the refrigerator while you make the sauce.
In a medium saucepan over medium heat, warm the pecan oil and add the garlic; saute for 3 minutes.
Add the heavy cream, parmesan cheese, red pepper flakes, and lemon juice; stir to combine.
Bring the cream to a gentle simmer and reduce until thickened, about 5 minutes; turn off the heat.
Grab the filling from the fridge, and cut the tip off of the bag about 1” up from the point.
Wearing gloves if you’re sensitive to heat or messes, pipe the filling into each shell and place into the greased baking dish.
Repeat step 15 until all shells are filled and placed.
Pour the cream sauce over the shells and top with finely grated parmesan cheese.
Cover with foil and bake for 25 minutes.
Remove the foil and sprinkle with fresh herbs and lemon zest.
Serve hot!
TIP: If you like, add the fresh basil into the cheese mixture instead of the sautéed mixture. I have to cook it for medical reasons.