Sundried Tom & Ricotta Stuffed Shells with Creamy White Wine Sauce

Sundried Tom & Ricotta Stuffed Shells with Creamy White Wine Sauce





Prep Time: 20 Min
Cook Time: 45 + Min

Yields: Approx 15 Stuffed Shells

WHAT YOU NEED

• 14 - 16 Jumbo Shells
• 3/4 C Pizza Mozzarella, shredded

FILLING

• 280g Full Fat Ricotta
• 2 cloves Garlic, crushed & minced
• 1 Tbsp. Sundried Tomatoes in oil, chopped
• 1/2 C Pizza Mozzarella, shredded
• 2 Tbsp. Fresh Parsley, chopped
• 1 Tbsp. Fresh Basil, chopped
• 1 Large, Free-Range Egg
• 1/2 Tsp. Red pepper Flakes
• 1/4 Tsp. Sea Salt

SAUCE

• 2 Tbsp. Unsalted Butter
• 1 Tbsp. EVOO
• 1 Yellow Onion, diced
• 3 cloves Garlic, crushed & minced
• 1 Heaping Tbsp. AP Flour
• 1/2 C White Wine
• 1 C Whipping Cream
• 1/4 C PC Brand Plant-Based Chicken Broth
• 1/4 C Grana Padano, shredded
• Pinch Pepper Flakes
• 1/4 Tsp. + Sea Salt
• Dash Nutmeg
• Fresh Parsley, Grana Padano, Chili Oil - Garnish

DIRECTIONS

• FILLING - In a medium sized mixing bowl, mix everything together except for the egg. Taste and adjust salt to your liking if desired before stirring in the egg. Cover and refrigerate until needed.
• Bring a large pot of cold, heavily salted water to a boil on medium high heat. Once boiled, add your jumbo shell pasta and cook to al dente according to package directions. Strain and allow to cool until you can pick them up to start stuffing.
• Stuff each shell with the ricotta filling, (about a heaping Tbsp. + / shell) and set the stuffed shells on to a parchment lined baking sheet Set aside and begin your sauce.
• Preheat oven to 350 F
• SAUCE -  Begin melting the butter & EVOO together along with the garlic and a pinch of pepper flakes in a 10" skillet set to about medium heat. Once heated, let the garlic sizzle for about a minute before stirring in the onions and a good pinch of sea salt. Stir and cook until onions are tender. Sprinkle in the flour and continue to stir and cook another minute or so without browning the flour. Pour in the wine and let that simmer until almost reduced. Add the chicken broth & cream and bring to a boil. Once boiled, reduce heat to medium low, season with 1/4 Tsp. sea salt, and simmer for 5 ish. Taste and adjust salt if desired before stirring in the grana padano and turning off the burner, 
• Scoop about 1/3 c of the cream sauce out of the skillet before nestling the shells in to the cream sauce. Drizzle over the reserved cream sauce and sprinkle with pizza mozzarella.​

• Cover and bake for 30 minutes. Remove cover and switch oven to BROIL @ 500 F until bubbly and golden brown on top.
• Serve garnished with fresh parsley, a drizzle of chili oil, pepper flakes, and grana padano. ENJOY!

HAPPY VEG