Stuffed Shells Alfredo is a rich and creamy Italian-inspired dish where jumbo pasta shells are filled with a delicious mixture of cheeses, spinach, and sometimes chicken or ground meat. These stuffed shells are baked in a luscious Alfredo sauce, making them a perfect indulgence for dinner or special occasions.
Ingredients:
For the Filling:
- 20 jumbo pasta shells
- 1 ½ cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning
- 1 cup cooked spinach, drained and chopped (or use fresh spinach sautéed)
- Salt and black pepper to taste
- Optional: 1 cup cooked chicken (shredded or diced) or ground beef/turkey
For the Alfredo Sauce:
- 1/4 cup (1/2 stick) unsalted butter
- 1 ½ cups heavy cream
- 1 cup grated Parmesan cheese
- 2 garlic cloves, minced
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Directions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish lightly with cooking spray.
- Cook the Pasta Shells: In a large pot of salted boiling water, cook the jumbo pasta shells according to package instructions until al dente. Drain and rinse them under cold water to stop cooking, then set aside.
- Prepare the Filling: In a large bowl, mix together the ricotta cheese, mozzarella, Parmesan, egg, garlic powder, Italian seasoning, spinach, salt, and pepper. If you’re adding chicken or ground meat, fold it into the mixture as well. Stir until everything is well combined.
- Stuff the Shells: Using a spoon, carefully fill each cooked pasta shell with the cheese and spinach mixture. Place the filled shells in the prepared baking dish in a single layer, with the open side facing up.
- Make the Alfredo Sauce: In a medium saucepan over medium heat, melt the butter. Add the minced garlic and cook for 1–2 minutes until fragrant. Stir in the heavy cream and bring the mixture to a simmer. Cook for 3–4 minutes, stirring constantly, until the cream thickens slightly. Remove from heat and whisk in the grated Parmesan cheese until smooth. Season with salt and pepper to taste.
- Assemble the Dish: Pour the prepared Alfredo sauce evenly over the stuffed shells in the baking dish, making sure to cover the shells completely.
- Bake: Cover the dish with aluminum foil and bake in the preheated oven for 25–30 minutes, until the sauce is bubbling and the shells are heated through. Remove the foil in the last 5–10 minutes to allow the top to become golden brown.
- Garnish and Serve: Remove the stuffed shells from the oven and garnish with fresh parsley if desired. Serve hot, paired with garlic bread or a fresh salad.