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Creamy jumbo pasta shells stuffed with a mix of ricotta, mozzarella, parmesan, and spinach, baked in a lighter homemade Alfredo sauce for a comforting Italian-American meal.

Ingredients

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  • 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
  • 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

  1. Heat olive oil and butter in a medium saucepan over medium heat.
  2. Add minced garlic and cook about 30 seconds until fragrant.
  3. Sprinkle in the flour and stir constantly 1–2 minutes until absorbed and slightly golden.
  4. Slowly whisk in chicken broth, milk, and half-and-half, increase heat to medium-high and whisk until the sauce thickens.
  5. 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.
  6. Bring a large pot of well-salted water to a boil.
  7. Add jumbo shells and cook until just al dente; reserve 1/2 cup pasta water, drain shells, and spread them on a towel to cool and prevent sticking.
  8. 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 if necessary.
  9. In a medium bowl, combine ricotta, shredded mozzarella, shredded Parmesan, egg, wilted spinach, salt, and pepper; stir gently until creamy and combined.
  10. Spread a thin layer of Alfredo sauce on the bottom and sides of a 9×13-inch baking dish.
  11. Use a spoon to fill each shell with the cheese-spinach mixture and nestle them snugly in the sauce-lined dish.
  12. Pour the remaining Alfredo sauce evenly over the stuffed shells and spread for even coverage.
  13. Preheat oven to 350°F and bake the casserole until hot and bubbly, about 30 minutes; optionally cover with foil for the first 20–25 minutes then uncover to brown.

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 for 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 dish., Cover casserole with foil for first 20-25 minutes to keep moisture, uncover to brown the top., If making ahead, bake casserole after chilling may require 10-15 extra minutes; warm dish before baking., Reheat leftovers thoroughly to 165°F for safe serving., Freezes well unbaked for 2-3 months wrapped tightly; thaw 24-48h before baking.

Nutrition

Find it online: https://cookingcrumbs.com/creamy-alfredo-stuffed-shells/