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.