WHITE STUFF RECIPES

Steps:

• Preheat oven to 350°. In a large pot of salted boiling water, cook pasta shells until al dente. Drain, then return to pot and let cool. Meanwhile, in a large bowl, stir together ricotta, Italian cheese, and egg, and season with salt and pepper. Stuff mixture into shells. In a saucepan or skillet over medium-low heat, melt butter. Add cream and bring to a simmer, then stir in Parmesan and season with pepper. Pour 2/3 of the sauce into an oven-proof skillet or baking dish, then arrange stuffed shells on top of sauce. Spoon remaining sauce over shells and sprinkle with more cheese. Bake until cheese is melted and bubbly, 18 to 20 minutes. Garnish with basil and serve.

Steps:

• Preheat oven to 375 degrees. Season the chicken breasts on both sides with salt and pepper. Heat a grill pan or iron skillet over medium heat, drizzle with olive oil, and cook the chicken on both sides until it's done. Remove and shred with two forks and allow to cool. In a medium bowl, combine ricotta, cottage cheese, mozzarella, 1 cup of the Parmesan, eggs, 2 tablespoons fresh parsley, salt, pepper, and chicken. Stir to combine, splashing in 2 tablespoons heavy cream if needed. Set aside. In a large skillet over medium heat, melt butter and sprinkle over the flour. Whisk and cook until the roux turns golden brown. Pour in the milk and cream, whisking constantly, and cook for a few minutes, until thickened. Add the garlic, the additional 1 cup Parmesan, salt, pepper, 1 tablespoon minced parsley, and minced basil and stir until combined. Taste and adjust seasonings as needed. Set aside. Add 1 cup sauce to the bottom of a 9 x 13 inch baking dish. Using a spoon, fill each of the jumbo shells generously with the chicken/ricotta mixture. Lay them face down in the pan, then pour the sauce all over the top. Sprinkle on extra mozzarella and Parmesan, then bake for 25 minutes, or until bubbly and golden. Serve with salad!