Lemon Basil Cream Sauce
2 T unsalted butter
2 T flour
4 C heavy cream
1/3 C fresh lemon juice
½ C basil, chiffonade
Kosher salt & fresh ground black pepper, to taste
In a large saute pan, set over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes. Slowly whisk in the heavy cream and bring to a simmer, cook until thickened, about 10 minutes. Add the lemon juice, basil and season to taste with salt and pepper. Set aside.
1 box Barilla jumbo pasta shells (boil in salted water for 9 minutes) then drain and place on a baking sheet to cool
Filling
2 T olive oil
1 red pepper, diced (about 1 ½ - 2 cups)
¾ C red onion, diced
2 cloves of garlic, minced
4 C broccoli florets (blanch in boiling water for 2 minutes) then drained and chopped into a large dice
9oz frozen chopped spinach, thawed and squeezed dry
1 can artichoke hearts, diced and patted dry
8oz cream cheese
1# shredded mozzarella cheese
2 C shredded carrot
1/3 C grated parmesan
Kosher salt & fresh ground black pepper, to taste
Topping
1# shredded mozzarella cheese
1/3 C grated parmesan
In a small saute pan set over medium heat, add olive oil, red pepper, red onion and garlic. Saute for 8-10 minutes or until softened. In a large bowl, add sauteed vegetables, broccoli, spinach, artichoke hearts, cream cheese, mozzarella cheese, carrot and grated parmesan and season to taste with salt and pepper. Stuff each shell with veggie filling. Pour cream sauce in the bottom of a large baking dish. Top with stuffed shells and then top with additional 1# shredded mozzarella cheese and grated parmesan. Bake in a preheated 350 oven for 45 minutes or until hot and bubbly. Serve with baby arugula tossed with lemon vinaigrette.
2 T unsalted butter
2 T flour
4 C heavy cream
1/3 C fresh lemon juice
½ C basil, chiffonade
Kosher salt & fresh ground black pepper, to taste
In a large saute pan, set over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes. Slowly whisk in the heavy cream and bring to a simmer, cook until thickened, about 10 minutes. Add the lemon juice, basil and season to taste with salt and pepper. Set aside.
1 box Barilla jumbo pasta shells (boil in salted water for 9 minutes) then drain and place on a baking sheet to cool
Filling
2 T olive oil
1 red pepper, diced (about 1 ½ - 2 cups)
¾ C red onion, diced
2 cloves of garlic, minced
4 C broccoli florets (blanch in boiling water for 2 minutes) then drained and chopped into a large dice
9oz frozen chopped spinach, thawed and squeezed dry
1 can artichoke hearts, diced and patted dry
8oz cream cheese
1# shredded mozzarella cheese
2 C shredded carrot
1/3 C grated parmesan
Kosher salt & fresh ground black pepper, to taste
Topping
1# shredded mozzarella cheese
1/3 C grated parmesan
In a small saute pan set over medium heat, add olive oil, red pepper, red onion and garlic. Saute for 8-10 minutes or until softened. In a large bowl, add sauteed vegetables, broccoli, spinach, artichoke hearts, cream cheese, mozzarella cheese, carrot and grated parmesan and season to taste with salt and pepper. Stuff each shell with veggie filling. Pour cream sauce in the bottom of a large baking dish. Top with stuffed shells and then top with additional 1# shredded mozzarella cheese and grated parmesan. Bake in a preheated 350 oven for 45 minutes or until hot and bubbly. Serve with baby arugula tossed with lemon vinaigrette.