Creamy Garlic Alfredo Shells (Printable Version)
Spinach and ricotta-stuffed shells baked in creamy garlic Alfredo, finished with bubbling mozzarella.
# The Ingredients You'll Need:
→ For the Filling
01 - 1 cup ricotta cheese
02 - 1 cup chopped spinach
03 - 1 garlic clove, minced
→ For the Pasta
04 - 12 jumbo pasta shells
→ For Assembly
05 - 1 1/2 cups Alfredo sauce
06 - 1/2 cup shredded mozzarella cheese
# Step-by-Step Instructions:
01 - Boil jumbo pasta shells in salted water according to package instructions until al dente. Drain and set aside to cool slightly.
02 - In a medium bowl, combine ricotta cheese, chopped spinach, and minced garlic. Mix until evenly incorporated.
03 - Fill each cooked shell with the ricotta and spinach mixture using a spoon.
04 - Spread a thin layer of Alfredo sauce on the bottom of a baking dish. Arrange stuffed shells in a single layer over the sauce.
05 - Spoon the remaining Alfredo sauce evenly over the stuffed shells. Sprinkle shredded mozzarella cheese on top.
06 - Bake in a preheated oven at 350°F (180°C) for 25 minutes, until hot and bubbly with lightly golden cheese.
# Additional Tips::
01 -
- Uses common supermarket staples and just a few fresh ingredients
- Perfect for prepping ahead on busy days
- Rich enough for cozy evenings yet easy to lighten with a salad side
- Come together with minimal hands-on time and no fussy steps
02 -
- Great vegetarian option for holidays or gatherings
- Leftover shells are just as tasty the next day
- Works well as a make-and-freeze main course
03 -
- Boil a couple of extra shells in case any tear while stuffing you will have perfect ones for your dish
- Let the assembled shells rest for at least fifteen minutes before baking if chilled they hold together beautifully when serving
- Grate your own mozzarella for that dreamy cheese pull pre shredded cheese can be less melty