Print

Holiday Stuffed Shells with Alfredo

Print Recipe

These Holiday Stuffed Shells are filled with a creamy ricotta and spinach mixture and topped with a rich Alfredo sauce. Perfect for festive gatherings, they are a comforting and indulgent dish that brings family together.

Ingredients

Scale
  • 20 large pasta shells
  • 15 oz ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 1 cup fresh spinach, chopped (or 1/2 cup frozen, thawed and drained)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp nutmeg
  • Salt and pepper to taste
  • 1/4 cup fresh parsley, chopped (for garnish)
  • 1 cup heavy cream
  • 1/2 cup unsalted butter (1 stick)
  • 1 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 1/4 tsp ground nutmeg
  • 1/4 cup chopped fresh basil (optional)
  • 1 cup marinara sauce (for layering)
  • Additional grated Parmesan cheese for topping

Instructions

  1. Preheat your oven to 350°F (175°C). This ensures that your stuffed shells will bake evenly and thoroughly.
  2. Boil a large pot of salted water. Cook the pasta shells for about 8-10 minutes until al dente, making sure they are firm to the bite. Be careful not to overcook them, as they will continue to cook in the oven.
  3. While the shells are cooking, prepare the filling. In a large mixing bowl, combine 15 oz of ricotta cheese, 1 cup shredded mozzarella, 1/2 cup grated Parmesan, 1 large egg, 1 cup chopped spinach, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp nutmeg, and salt and pepper to taste. Mix until well combined.
  4. Drain the cooked pasta and lay the shells on a clean kitchen towel to cool slightly. This prevents them from sticking together while you fill them.
  5. Spread 1 cup of marinara sauce evenly on the bottom of a 9×13-inch baking dish. This layer adds flavor and prevents sticking.
  6. Using a spoon, carefully fill each shell with the ricotta mixture, about 2 tablespoons per shell. Place the filled shells open-side up in the baking dish.
  7. For the creamy Alfredo sauce, melt 1/2 cup of unsalted butter in a saucepan over medium heat. Add 2 cloves of minced garlic and sauté for about 1 minute until fragrant—don’t let it brown!
  8. Pour in 1 cup of heavy cream and bring it to a gentle simmer. Stir in 1 cup of grated Parmesan, 1/4 tsp ground nutmeg, and salt and pepper to taste. Cook for about 3-4 minutes until the sauce thickens slightly.
  9. Pour the Alfredo sauce over the stuffed shells, ensuring they are well-coated. Sprinkle additional grated Parmesan on top for an extra cheesy finish.
  10. Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbling.
  11. Once done, remove from the oven and let the dish rest for 5-10 minutes before garnishing with fresh parsley. This resting time allows the flavors to settle and makes serving easier.

Nutrition

Keywords: One common mistake is overfilling the shells. Aim for about 2 tablespoons of filling per shell to prevent them from bursting during baking.

Find it online: https://softtasty.com/festive-stuffed-shells-in-creamy-alfredo/