Champagne Truffle Cream Stuffed Shells
This rich, creamy, luscious champagne truffle sauce is a spin on one of my favorite dishes from my favorite NYC Italian restaurant!
Servings: 6 people
Ingredients
For the Shells
- 6 oz Jumbo shells (1/2 box) boiled
- 1.5 lb ricotta cheese
- 2 cups spinach chopped finely
- 1/2 tsp thyme
- 1 tbsp red chili flakes
- 1/2 cup mushrooms diced
- 2 cloves grated garlic
- salt & pepper to taste
- 1 cup mozzarella grated
For the Sauce
- 2 tbsp unsalted butter
- 1/2 cup champagne
- 1 cup heavy cream
- 1 cup parmesan grated
- 1 tbsp black or white truffle sauce
- sea salt to taste optional
- parsley for garnish
Instructions
For the Shells
- Preheat oven to 375 degrees
- In a mixing bowl, add all ingredients, except the shells and grated mozzarella, and mix thoroughly until all ingredients are combined
For the Sauce
- In a saucepan, heat the butter on medium heat
- Once melted, add in the heavy cream and stir until combined. Then add the champagne and mix well. Continuously stir, allowing the champagne to cook off, at least 7-10 minutes on low heat
- Once champagne has cooked off, add in grated parmesan and mix. Sauce will start to thicken to the appropriate consistency
- Add in the truffle sauce and salt (optional) and mix until well combined. Cook for a 2-3 more minutes, then set aside
Assembly
- In a baking safe tray or pan, ladle some sauce on the bottom to prevent sticking
- Stuff about 2 tbsps of spinach and ricotta into each shell, or until stuffed and arrange on tray or pan
- Pour remaining sauce all over shells and cover evenly. Top with shredded mozzarella and bake in oven covered for 25 minutes, then remove cover and broil on high for about 5 minutes or until cheese is bubbly and slightly browned
- Garnish with chopped parsley and serve!
Notes
- I used White Truffle Sauce that I got from Whole Foods
- If you don't have truffle sauce, you can replace with 4 tsp of truffle oil