Alfredo Stuffed Shells
Alfredo Stuffed Shells are a drool-worthy Italian dish featuring large pasta shells filled with a rich three-cheese combination, tender spinach, and savory garlic, all generously smothered in a lightened-up Alfredo sauce. This pasta dish is a family favorite and can be prepped in advance!
Giant Cheese Stuffed Shells
When my hubby and I were in college back in the late 80’s, we were first introduced to Alfredo sauce at a restaurant in our college town. We treated ourselves to heaping bowls of fettuccini alfredo for special occasions only, because let’s face it – it’s the type of food you normally eat before you run a marathon.
My Light Fettuccine Alfredo is a little bit healthier than the sauce we ate back in the day, but it’s still creamy and delicious. We’re stuffing these with a three-cheese mixture of ricotta, mozzarella, and parmesan – plus some fresh spinach. Feel free to add in some bacon or other protein if you’d like.
Why This Recipe Works:
- FOR PASTA LOVERS – We are always up for pasta, from a simple Lemon Orzo Pasta Salad to a more complex Bolognese Sauce that simmers all day long. This alfredo sauce has always been a hit with our family of four and it never disappoints!
- COMFORT FOOD – The indulgent combination of pasta with a creamy, cheesy filling and rich-tasting Alfredo sauce makes this recipe one we crave for comfort.
- FREEZES WELL – Are you in need of a dish to take to new parents or to someone recovering from illness? Make a large batch of stuffed shells and freeze for whenever the need arises!
What You’ll Need:
- Extra-Virgin Olive Oil
- Unsalted Butter
- Garlic Cloves
- All-Purpose Flour
- Chicken Broth (lower sodium)
- Milk plus Half and Half (or incorporate heavy cream for a richer sauce)
- Parmesan Cheese (freshly grated)
- Salt and Pepper – we always use kosher salt and freshly ground black pepper
- Jumbo Shells (remember to reserve some pasta water)
- Cheese – a combo of ricotta cheese, mozzarella cheese, and parmesan cheese
- One large egg
- Fresh Spinach
How to make Giant Cheese Stuffed Shells:
Step 1
Make alfredo sauce. Heat olive oil and butter in a medium stock pan, over medium heat. Add garlic and stir for about 30 seconds. Add flour and stir again, until flour is well absorbed, about 1-2 minutes.
Add chicken broth, milk, and half and half, and turn up the heat to medium-high. Whisk until mixture starts to thicken – this will take a few minutes. Reduce heat to low, and stir in parmesan cheese, salt, and pepper. Simmer until cheese melts and sauce is nice and creamy.
NOTE: You may want to add a little bit of reserved pasta water as well. It helps to thicken the sauce and the starch helps it to bind to the pasta. Add a little bit at a time and adjust as needed.
Step 2
Cook pasta. Meanwhile, bring a large pot of water to a boil. Add shells and a good amount of salt. Simmer until pasta is al dente. Reserve about 1/2 cup of pasta water and then strain noodles. Add some pasta water as needed to thin sauce slightly.
NOTE: I normally take the shells and spread them out on a towel to cool. Pull the shells apart so they don’t stick together.
Step 3
Cook spinach. Heat a skillet over medium heat. Add a drizzle of olive oil and then the spinach. Stir until just wilted.
Step 4
Combine cheese. In a medium bowl, combine the ricotta cheese, mozzarella cheese, parmesan cheese, and egg. Add the wilted spinach to the bowl and add a sprinkle of salt and pepper. Stir to combine well.
Step 5
Assemble pasta. Add a scant amount of the white sauce to a 9×13 casserole dish, spreading the sauce evenly to all sides of the dish.
Step 6
Stuff the shells. Use a spoon to stuff the shells with the cheese and spinach mixture. Place the stuffed shells in the prepared dish.
Step 7
Add sauce to the top. Then add the remaining sauce on top of the stuffed shells, spreading evenly to all sides.
Step 8
Bake. Bake the pasta in a preheated 350-degree oven for 30 minutes, or until hot and bubbly. Garnish with some fresh basil, if desired.
What to serve with Alfredo Stuffed Shells?
- COCKTAIL – While a glass of white wine would be perfect with alfredo pasta, you could make a fun cocktail. Try our Rose Sangria with Vodka, Watermelon Margaritas, or Apple Cider Martinis!
- SALAD – We normally like to serve pasta with a light salad. Try our Hearts of Palm Salad, Arugula Quinoa Salad, or Burrata Caprese Salad.
- BREAD – If you enjoy baking fresh bread like we do, try our Chewy French Bread, Italian Herb Bread, or Braided Brioche Bread.
Store leftover stuffed shells in an airtight container in your refrigerator for 3-4 days.
To freeze, simple prep the giant cheese-stuffed shells, cover tightly with cling wrap and a freezer bag. Freeze unbaked for 2-3 months. To thaw, place casserole in refrigerator for a couple of days. Bake as directed.
Recipe FAQs:
Yes, you can use cottage cheese, cream cheese, shredded white cheddar, or any mixture you prefer to stuff the shells.
No, I never recommend rinsing pasta because it will remove some of the starch that is needed for the sauce to stick.
Yes, if using frozen spinach, thaw and drain it thoroughly before mixing with the cheese. You may want to use a dish towel to help squeeze out the moisture of frozen spinach.
Yes, you can assemble the dish ahead of time, cover it tightly, and refrigerate it for up to 24 hours before baking. You may need to add an extra 10-15 minutes to the baking time if baking from cold.
Other Pasta Recipes:
If you’d like other delicious pasta recipe ideas, try one of the following. We’re also wild about pizza and you’d love our Pesto Pizza or Godfather’s Taco Pizza too.
xoxo ~Sue
Giant Cheese Stuffed Shells
Ingredients
For the white sauce:
- 2 Tablespoons olive oil
- 1 Tablespoon unsalted butter
- 2 cloves garlic – minced
- 3 Tablespoons all-purpose flour
- 1 cup lower-sodium chicken broth
- 1 cup 2% milk – or whole milk
- 1/2 cup half and half
- 1 cup grated parmesan cheese
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
For the remaining ingredients:
- 8 oz. jumbo 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
Make the alfredo sauce:
- Heat olive oil and butter in a medium stock pan, over medium heat. Add garlic and stir for about 30 seconds. Add flour and stir again, until flour is well absorbed, about 1-2 minutes.
- Add chicken broth, milk, and half and half, and turn up the heat to medium-high. Whisk until mixture starts to thicken – this will take a few minutes. Reduce heat to low, and stir in parmesan cheese, salt, and pepper. Simmer until cheese melts and sauce is nice and creamy.
- NOTE: You may want to add a little bit of reserved pasta water as well. It helps to thicken the sauce and the starch helps it to bind to the pasta. Add a little bit at a time and adjust as needed.
Make the remaining:
- Cook pasta. Meanwhile, bring a large pot of water to a boil. Add shells and a good amount of salt. Simmer until pasta is al dente. Reserve about 1/2 cup of pasta water and then strain noodles. Add some pasta water as needed to thin sauce slightly.NOTE: I normally take the shells and spread them out on a towel to cool. Pull the shells apart so they don't stick together.
- Cook spinach. Heat a skillet over medium heat. Add a drizzle of olive oil and then the spinach. Stir until just wilted.
- Combine cheese. In a medium bowl, combine the ricotta cheese, mozzarella cheese, parmesan cheese, and egg. Add the wilted spinach to the bowl and add a sprinkle of salt and pepper. Stir to combine well.
- Assemble pasta. Add a scant amount of the white sauce to a 9×13 casserole dish, spreading the sauce evenly to all sides of the dish.
- Stuff the shells. Use a spoon to stuff the shells with the cheese mixture. Place the stuffed shells in the prepared dish.
- Add sauce to the top. Then add the remaining sauce on top of the stuffed shells, spreading evenly to all sides.
- Bake. Bake the pasta in a preheated 350-degree oven for 30 minutes, or until hot and bubbly. Garnish with some fresh basil, if desired.
Notes
- You can assemble the dish ahead of time, cover it tightly, and refrigerate it for up to 24 hours before baking. You may need to add an extra 10-15 minutes to the baking time if baking from cold.
- Store leftover stuffed shells in an airtight container in your refrigerator for 3-4 days.
- To freeze, simple prep the giant cheese-stuffed shells, cover tightly with cling wrap and a freezer bag. Freeze unbaked for 2-3 months. To thaw, place casserole in freezer for a couple of days. Bake as directed.
This is so delicious! I could drink the white sauce by itself! I might of even made an extra shell and cleaned the pan with it after everything was assembled. Shhhh! Don’t tell my husband!! This is definitely will be on the favorites list at our house!
I love this! Thanks for sharing, Stephanie!