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Cheese Lover's Stuffed Shells
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5 from 1 vote

Cheese Lover's Stuffed Shells

The cheesiest of cheesy pastas... these jumbo shells are stuffed with cheese, covered with my 'Better than Olive Garden' Alfredo sauce, & baked off into one of the best things ever. Cheese Lover's Stuffed Shells for the win!
Servings: 6 servings


  • 15 jumbo pasta shells
  • 1.5 cups ricotta cheese
  • 2 cups Italian cheese blend
  • 1 egg
  • 1/2 stick of butter
  • 3-4 cloves minced garlic
  • 2 cups heavy cream
  • 3/4 cup Parmesan cheese
  • 1 cup Mozzarella cheese plus more for sprinkling
  • salt & pepper


  • Preheat your oven to 350 degrees. In a large pot of salted water, cook the jumbo pasta shells until al dente. Drain; let cool so you can handle them without burning your hands.
  • In a large bowl, mix together the ricotta cheese, Italian cheese blend, egg, & some salt & pepper to taste. Stuff the cheese mixture inside the cooked shells. Place them in a 2 quart baking dish.
  • Melt the butter in a large saucepan. Add the garlic, cream, & a pinch of pepper. Cook for about 5 minutes, whisking often. Add the Parmesan cheese and cook the sauce on medium heat for 10-15 minutes, or until the sauce has thickened and is smooth. Make sure you give it a good whisk every couple of minutes! Add the mozzarella cheese and stir until smooth.
  • Pour the Alfredo sauce over the filled shells. Bake at 350 for 20 minutes, or until the cheese has browned & is bubbly. Let cool for 5 minutes before serving.