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To make Creamy Alfredo Stuffed Shells, gather these simple ingredients: - 20 large pasta shells - 2 cups ricotta cheese - 1 cup grated mozzarella cheese (divided) - 1/2 cup grated Parmesan cheese - 1 cup fresh spinach, chopped - 2 cups Alfredo sauce (store-bought or homemade) - 1 clove garlic, minced - 1 teaspoon Italian seasoning - Salt and pepper to taste - Fresh basil leaves for garnish These ingredients blend to create a rich and creamy dish. The large pasta shells serve as the perfect vessel for the cheese filling. Ricotta cheese adds a smooth texture, while the mozzarella and Parmesan give a nice cheesy taste. Fresh spinach not only brings color but also adds nutrients. The Alfredo sauce ties everything together with its creamy goodness. Feel free to mix and match these ingredients. You can add more cheese or use different greens. Each change will give your stuffed shells a unique twist. I often encourage people to taste as they go. Cooking should be fun and personal! {{ingredient_image_2}} Set your oven to 375°F (190°C). This helps the shells bake evenly and come out perfectly. Boil a large pot of salted water. Add the pasta shells and cook them until they are al dente. Drain the shells and rinse them with cold water. This stops the cooking process and helps them cool down. In a big mixing bowl, combine ricotta cheese, 1/2 cup of mozzarella, Parmesan, chopped spinach, minced garlic, Italian seasoning, salt, and pepper. Mix everything well until it is creamy and smooth. Take a spoon and fill each pasta shell with the cheese mixture. Press it gently to make sure the shell is full. Place the stuffed shells on a plate or a clean surface. Spread about 1/2 cup of Alfredo sauce across the bottom of a 9x13-inch baking dish. This creates a tasty base for your pasta. Carefully place the stuffed shells in a single layer over the Alfredo sauce. Make sure they are close but not touching. Pour the rest of the Alfredo sauce over the stuffed shells. Make sure each shell is covered to keep them moist while baking. Sprinkle the remaining grated mozzarella cheese over the top of the shells. This will give you a nice, cheesy crust when it bakes. Cover the baking dish tightly with aluminum foil. Bake it in the preheated oven for 25 minutes. This helps the shells cook and the flavors blend. After 25 minutes, take off the foil. Bake for another 10-15 minutes. You want the cheese to bubble and turn golden brown. Let the dish cool for a few minutes before serving. Add fresh basil leaves on top for a burst of flavor and color. To cook pasta shells perfectly, follow these steps: - Use a large pot to allow the shells to move freely. - Add enough salt to the water. It should taste like the ocean. - Cook the shells until they are al dente. This means they are firm but not hard. - After cooking, drain the shells and rinse them with cold water. This stops the cooking. - Let them cool before you fill them. Following these steps will help your shells stay intact and hold the filling well. For the cheese mixture, I like to add a few simple touches: - Use fresh spinach. It adds color and a mild flavor. - Mix ricotta cheese with mozzarella and Parmesan for depth. - Add minced garlic for a nice punch. It brings the flavors together. - Don’t forget the Italian seasoning! It ties everything together. - A pinch of salt and pepper enhances all the flavors. These steps make your cheese filling rich and tasty. To get that dreamy melted cheese on top, try these tips: - Use fresh mozzarella instead of pre-shredded cheese. It melts better. - Spread the cheese evenly over the shells. This ensures every bite is cheesy. - Cover the dish with foil while baking. This helps the cheese melt without burning. - Remove the foil near the end of baking. This allows the cheese to brown nicely. Following these tips will give you that perfect, bubbly, golden cheese crust on your stuffed shells. Pro Tips Prepping the Pasta: Make sure to cook the pasta shells al dente to prevent them from becoming mushy during baking. Mixing the Cheese: For a creamier filling, let the ricotta cheese sit at room temperature for about 30 minutes before mixing. Layering for Flavor: Consider adding diced tomatoes or cooked chicken to the cheese mixture for extra flavor and texture. Storing Leftovers: Store any leftovers in an airtight container in the fridge for up to 3 days, and reheat gently in the oven. {{image_4}} You can add artichoke hearts to your filling. They mix well with spinach and cheese. This twist gives a rich taste. Just chop the artichokes and stir them in with the ricotta mixture. Add a little more garlic for a punch. This variation gives a creamy, savory surprise in every bite. For meat lovers, include cooked ground beef or sausage in your shells. Brown the meat in a pan before adding it to the cheese mix. This adds a hearty flavor. You can also use cooked chicken or turkey. Top with extra cheese for a gooey finish. It turns your dish into a filling feast. You can mix up the greens for a fresh taste. Try kale, Swiss chard, or even arugula. Just chop them fine and add them to the cheese mix. Each green brings a unique flavor and adds color. This option is healthy and keeps your meal exciting. Use fresh herbs like parsley or dill for extra zest. To keep your Creamy Alfredo Stuffed Shells fresh, store them in an airtight container. Make sure to let the dish cool down first. This helps keep the flavors intact. The shells will stay good in the fridge for about 3 to 5 days. If you notice any strange smells or colors, throw them out. When you are ready to enjoy the leftovers, preheat your oven to 350°F (175°C). Place the shells in a baking dish and cover them with foil. Bake for about 20 minutes until they are heated through. You can also microwave them. Put your shells on a microwave-safe plate. Heat in short bursts, stirring in between, until warm. If you want to freeze the stuffed shells, do it before baking. First, stuff the shells and place them in a baking dish. Then, cover it tightly with plastic wrap and aluminum foil. Label the dish with the date. They can stay frozen for up to 2 months. When you are ready to eat, thaw them in the fridge overnight. Bake as usual, and enjoy! Yes, you can use homemade Alfredo sauce. It adds a fresh touch. To make your own, melt butter, add cream, and stir in Parmesan cheese. Season with garlic, salt, and pepper. A homemade sauce can enhance the taste of your stuffed shells. To make Creamy Alfredo Stuffed Shells gluten-free, use gluten-free pasta shells. Many brands offer great options that taste similar to regular pasta. Always check the labels for any hidden gluten. You can also ensure your Alfredo sauce is gluten-free. I like to serve a fresh salad with this dish. A simple green salad with vinaigrette works well. Garlic bread is also a great side. You can add roasted vegetables for extra color and flavor. These sides make the meal complete and satisfying. This post covered making delicious Creamy Alfredo Stuffed Shells. We went through the key ingredients, step-by-step instructions, and some handy tips. I shared tasty variations, storage advice, and answered common questions. Remember, cooking should be fun and creative. Feel free to change ingredients and try new flavors. You can make this dish your own. Enjoy making and sharing this delightful meal with others!

Creamy Alfredo Stuffed Shells

Delicious large pasta shells filled with a creamy cheese mixture and topped with Alfredo sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Italian
Servings 4
Calories 500 kcal

Ingredients
  

  • 20 large pasta shells
  • 2 cups ricotta cheese
  • 1 cup grated mozzarella cheese (divided)
  • 0.5 cup grated Parmesan cheese
  • 1 cup fresh spinach, chopped
  • 2 cups Alfredo sauce
  • 1 clove garlic, minced
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • Fresh basil leaves for garnish

Instructions
 

  • Preheat the Oven: Set your oven to 375°F (190°C) to ensure it's hot and ready for baking.
  • Cook the Pasta: Bring a large pot of salted water to a boil. Add the large pasta shells and cook them according to the package instructions until they are al dente. Once cooked, drain the shells and give them a quick rinse with cold water to stop the cooking process. Let them cool slightly while you prepare the filling.
  • Prepare the Cheese Mixture: In a spacious mixing bowl, combine the ricotta cheese, 1/2 cup of the grated mozzarella cheese, Parmesan cheese, chopped spinach, minced garlic, Italian seasoning, and a pinch of salt and pepper. Stir thoroughly until the mixture is creamy and well incorporated.
  • Stuff the Shells: Using a spoon, carefully fill each pasta shell with the cheese mixture. Gently press the mixture into the shell to ensure it's filled well. Place the stuffed shells aside.
  • Layer the Baking Dish: In a 9x13-inch baking dish, spread approximately 1/2 cup of the Alfredo sauce evenly across the bottom. This will create a delicious base for the pasta.
  • Arrange the Stuffed Shells: Carefully lay the stuffed pasta shells in a single layer over the Alfredo sauce in the baking dish.
  • Add More Sauce: Pour the remaining Alfredo sauce over the stuffed shells, ensuring that each one is nicely covered to prevent drying out during baking.
  • Top with Cheese: Sprinkle the remaining grated mozzarella cheese evenly over the top of the shells for a delightful cheesy crust.
  • Bake Covered: Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 25 minutes.
  • Finish Baking: After 25 minutes, carefully remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is bubbling and has turned golden brown.
  • Serve and Garnish: Once baked, allow the dish to cool for a few minutes before serving. For an aromatic finish, garnish each serving with fresh basil leaves to enhance the flavor and presentation.

Notes

For a richer flavor, use homemade Alfredo sauce.
Keyword Alfredo, pasta, stuffed shells