Stuffed shells

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

1  Preheat oven to 350 degrees F. In a large pot of salted boiling water, cook pasta shells until al dente. Drain, then let cool.

2  Meanwhile, in a large bowl, stir together ricotta, Italian cheese blend, egg, and season with salt and pepper. Stuff mixture into shells.

3  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.

4  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.

5  Bake until cheesy and bubbly, 15 to 20 minutes. Garnish with basil and serve.