Creating Burrata Pasta Shells with Roasted Garlic & Lemon Cream is a rewarding experience. Follow these simple steps for a delightful dish:

1. Prepare the Garlic: Preheat your oven to 400°F (200°C). Cut the top off the bulb of garlic, drizzle with olive oil, and wrap it in foil. Roast in the oven for about 30 minutes, or until the cloves are soft.

1. Cook the Pasta: While the garlic is roasting, bring a large pot of salted water to a boil. Cook the pasta shells according to the package instructions until al dente. Drain and set aside.

1. Make the Cream Sauce: In a saucepan, combine the heavy cream, lemon zest, and lemon juice. Heat over medium-low heat, stirring occasionally. Once heated, squeeze the roasted garlic cloves out of their skins into the cream. Stir to combine.

1. Blend the Sauce: Use an immersion blender or regular blender to puree the cream mixture until it’s smooth and creamy. Return to a low heat, and season with salt and pepper.

1. Stuff the Shells: In a large bowl, mix the burrata cheese with the blended cream sauce. Gently stuff each pasta shell with the mixture, ensuring they are filled generously.

1. Assemble and Bake: Preheat your oven to 375°F (190°C). Spread a thin layer of the remaining cream sauce on the bottom of a baking dish. Arrange the stuffed shells in the dish. Pour any remaining sauce over the shells and sprinkle with grated Parmesan cheese.

1. Bake: Cover the dish with foil and bake for 15-20 minutes, until heated through. If desired, remove the foil in the last 5 minutes to create a golden top.