Four-Cheese Stuffed Shells

Preheat oven to 350 degrees F. In a large pot of salted boiling water, cook pasta shells until al dente. Drain, then let cool. Meanwhile, in a large bowl, stir together ricotta, Italian cheese blend, 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. Season with pepper. Pour 2/3 of the sauce into an oven-proof skillet or baking dish. Arrange stuffed shells on top of sauce and spoon remaining sauce over shells. Sprinkle with more cheese. Bake until cheesy and bubbly, 15 to 20 minutes. Garnish with basil and serve.