Giant Cheese Stuffed Shells

Closeup on some Alfredo stuffed shells with spinach.

5 from 2 votes

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!

Course Main Dish

Cuisine American, Italian

Keyword giant cheese stuffed shells, stuffed pasta

Prep Time 45

Cook Time 30

Total Time 1 15

Servings servings

Calories 676kcal

Author Sue Ringsdorf

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.
2 Tablespoons olive oil, 1 Tablespoon unsalted butter, 2 cloves garlic, 3 Tablespoons all-purpose flour
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.
1 cup lower-sodium chicken broth, 1 cup 2% milk, 1/2 cup half and half, 1 cup grated parmesan cheese, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper
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.
8 oz. jumbo shells
Cook spinach. Heat a skillet over medium heat. Add a drizzle of olive oil and then the spinach. Stir until just wilted.
3 cups baby spinach
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.
16 oz. ricotta cheese, 8 oz. shredded mozzarella cheese, 4 oz. shredded parmesan cheese, 1 large egg, kosher salt and freshly ground black pepper
Assemble pasta. Add a scant amount of the white sauce to a 9x13 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.

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