Description
Creamy Alfredo Stuffed Shells feature jumbo pasta shells filled with a luscious blend of ricotta, mozzarella, parmesan, and spinach. These are baked in a homemade lighter Alfredo sauce, offering a comforting and hearty Italian-American main course perfect for family dinners or special occasions.
Ingredients
Alfredo Sauce
- 2 Tablespoons olive oil
- 1 Tablespoon unsalted butter
- 2 cloves garlic, minced fine
- 3 Tablespoons all-purpose flour
- 1 cup low-sodium chicken broth
- 1 cup 2% milk (or whole milk)
- 1/2 cup half and half
- 1 cup freshly grated parmesan cheese (about 3 ounces)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Pasta & Filling
- 8 oz jumbo pasta shells (about 25 shells)
- 16 oz ricotta cheese
- 8 oz shredded mozzarella cheese
- 4 oz shredded parmesan cheese
- 1 large egg
- Kosher salt and freshly ground black pepper to taste
- 3 cups baby spinach
Instructions
- Prepare Alfredo Sauce: Heat olive oil and butter in a medium saucepan over medium heat. Add minced garlic and cook about 30 seconds until fragrant. Sprinkle in the flour and stir constantly for 1–2 minutes until absorbed and slightly golden. Slowly whisk in chicken broth, milk, and half-and-half. Increase heat to medium-high and whisk until the sauce thickens. Reduce heat to low and stir in grated Parmesan, kosher salt, and black pepper. Simmer until smooth and cheese melts, adding reserved pasta water 1 tablespoon at a time to adjust thickness if needed.
- Cook Pasta Shells: Bring a large pot of well-salted water to a boil. Add jumbo shells and cook until just al dente, about 10-12 minutes. Reserve 1/2 cup pasta water, then drain shells and spread them on a towel to cool and prevent sticking.
- Prepare Spinach: Heat a drizzle of olive oil in a skillet over medium heat. Add baby spinach and cook, stirring, until just wilted. Remove from heat and squeeze out excess moisture as necessary to avoid soggy filling.
- Make Filling: In a medium bowl, combine ricotta, shredded mozzarella, shredded Parmesan, egg, wilted spinach, salt, and pepper. Stir gently until creamy and well combined, ensuring a smooth texture.
- Assemble the Dish: Spread a thin layer of Alfredo sauce on the bottom and sides of a 9×13-inch baking dish to prevent sticking. Use a spoon to fill each shell evenly with the cheese-spinach mixture. Arrange filled shells snugly in the sauce-lined dish. Pour the remaining Alfredo sauce evenly over the stuffed shells, spreading it for even coverage.
- Bake: Preheat oven to 350°F (175°C). Bake the casserole until hot and bubbly, about 30 minutes. For best results, cover the dish with foil for the first 20–25 minutes to retain moisture, then uncover to allow the top to brown lightly.
Notes
- Salt pasta water well to season shells from inside out.
- Save pasta water after cooking shells; add to Alfredo sauce to adjust consistency and help it coat noodles.
- Cook shells until just al dente to avoid mushiness after baking.
- Avoid rinsing shells after draining to keep starch which helps sauce adherence.
- If using frozen spinach, thaw fully and squeeze out moisture to prevent watery filling.
- Use room temperature ricotta and mix filling gently to keep creamy texture.
- Do not overstuff shells to prevent splitting during baking; arrange snugly in the dish.
- Cover casserole with foil for the first 20-25 minutes to keep moisture, uncover to brown the top.
- If making ahead, baking after chilling may require 10-15 extra minutes; warm dish before baking.
- Reheat leftovers thoroughly to 165°F (74°C) for safe serving.
- Freezes well unbaked for 2-3 months wrapped tightly; thaw 24-48 hours before baking.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
