Description
Creamy Alfredo Stuffed Shells filled with ricotta, mozzarella, parmesan, and spinach, baked in a rich homemade Alfredo sauce.
Ingredients
8 oz jumbo pasta shells
16 oz ricotta cheese
1 cup shredded mozzarella cheese
1 cup grated parmesan cheese, divided
1 large egg
3 cups fresh spinach, sautéed
2 tbsp olive oil
1 tbsp butter
2 cloves garlic, minced
3 tbsp all-purpose flour
1 cup chicken broth
1 cup milk
1/2 cup half-and-half
1 tsp salt
1/2 tsp black pepper
Instructions
1. Cook jumbo pasta shells in salted boiling water until al dente. Drain and set aside.
2. Heat olive oil and butter in a saucepan over medium heat. Add minced garlic and cook briefly.
3. Whisk in flour and cook for about 1 minute to create a roux.
4. Slowly whisk in chicken broth, milk, and half-and-half until the sauce thickens.
5. Add parmesan cheese, salt, and pepper. Stir until smooth and creamy.
6. Sauté spinach until wilted and let it cool slightly.
7. In a bowl, mix ricotta, mozzarella, egg, spinach, salt, and pepper.
8. Spread a layer of Alfredo sauce in a baking dish.
9. Stuff each shell with the ricotta mixture and place in the dish.
10. Pour remaining Alfredo sauce over the shells.
11. Bake at 375°F (190°C) for about 30 minutes until bubbly and golden.
Notes
For a vegetarian version, replace chicken broth with vegetable broth.
Add shredded chicken or sautéed mushrooms for extra protein.
Freshly grated parmesan gives the best flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 85mg