Cacio e Pepe Stuffed Shells

These stuffed shells are inspired by the classic Roman pasta dish cacio e pepe, which combines Pecorino-Romano cheese and black pepper in a silky and rich cream sauce. In this version, jumbo pasta shells are first filled with a ricotta cheese mixture, and then nestled in a heavy cream sauce that thickens as it bakes in a Heritage Rectangular Casserole baking dish. Serve with a fresh garden salad for a deliciously simple and decadent oven-to-table dinner. 

1 (12-ounce) package jumbo pasta shells

4 tablespoons unsalted butter, melted

2 cups heavy cream, room temperature

1 tablespoon all purpose flour

1 1/2 cups Pecorino-Romano cheese, divided

4 teaspoons ground black pepper, divided

Kosher salt

1 pound ricotta cheese

1 egg

1 cup shredded part-skim mozzarella cheese, divided

Preheat oven to 400°F.

Cook pasta shells in a large stockpot of boiling water until just al dente, about 8-10 minutes. Drain pasta and rinse under cold water to quickly cool. Shake dry and set aside.

While pasta cooks, mix melted butter with heavy cream, flour, 1/4 cup Pecorino-Romano cheese and 1 teaspoon black pepper. Season with salt and stir to combine. Pour about 2/3 of the cream mixture into the bottom of a large baking dish with a lid and set aside.

Place 1 cup Pecorino-Romano cheese, 2 teaspoons black pepper, ricotta cheese, egg and 1/2 cup mozzarella cheese in a large mixing bowl. Season with a large pinch of salt and stir to combine.

Transfer the ricotta mixture to a piping bag (or plastic bag with a corner cut off). Carefully pipe the ricotta mixture into each of the pasta shells. Alternately, the ricotta mixture can be carefully spooned into the shells. Nestle stuffed shells on top of the cream mixture in the baking dish, then pour the remaining cream mixture over the top of the shells. Cover the dish with the lid and place in preheated oven. Bake for 10 minutes.

Remove the dish from the oven and carefully uncover. Top the shells with the remaining 1/4 cup Pecorino-Romano cheese, 1 teaspoon black pepper and 1/2 cup mozzarella cheese. Place back in the oven uncovered and bake until the shells are just starting to brown and crisp on top and the cream sauce has thickened, about 20-25 minutes longer. Remove from the oven and let cool slightly before serving.