Easy Alfredo Stuffed Shells: 12 shells of bliss

Oh, you know those nights, right? The ones where only something warm, creamy, and ridiculously comforting will do? That’s exactly when I reach for this Alfredo Stuffed Shells recipe. It’s like a hug in a dish, truly! We’re talking jumbo pasta shells, those perfect little pockets, stuffed with a dreamy mix of ricotta and spinach, then drowned in the most luscious, velvety Alfredo sauce. Seriously, it’s Italian-American comfort food at its absolute finest, and honestly, it’s way easier than you might think, making it totally doable for a busy weeknight but special enough for company too. I remember the first time I made these for my family; my son looked at me with those wide eyes and said, “Mom, this is the best pasta EVER!” That’s when I knew this one was a keeper.

Why You’ll Love This Alfredo Stuffed Shells Recipe

Trust me, you’re going to absolutely adore these Alfredo Stuffed Shells because:

• They’re surprisingly easy to whip up, perfect even on busy nights.
• That creamy ricotta-spinach filling is just divine with the rich Alfredo sauce.
• It’s pure comfort food bliss that always satisfies the whole family.
• They look and taste fancy enough for guests, but they’re totally fuss-free!

Ingredients for Delicious Alfredo Stuffed Shells

Okay, gathering up your ingredients is half the fun for this tasty dish! You really don’t need anything too fancy, but the quality of your ingredients makes a difference. First, you’ll grab 12 jumbo pasta shells. Make sure they’re the jumbo ones, they hold so much of that yummy filling! Then, for the heart of the stuffing, you’ll need 15 oz of creamy ricotta cheese – full fat is best for ultimate creaminess! And don’t forget 10 oz of frozen spinach, but here’s the trick: make sure it’s thawed and then squeezed super, super dry. Nobody wants a watery filling, right? Next, we’ve got 1/2 cup of grated Parmesan cheese for that salty kick, and 1 egg to help bind it all together. A whisper of 1/4 tsp nutmeg adds a secret warmth, and of course, salt and fresh black pepper to taste. For the luscious sauce, you’ll need 24 oz of your favorite Alfredo sauce – store-bought is totally fine here, no judgment! And to top it all off, about 1/2 cup of shredded mozzarella cheese for that perfect gooey, melted topping. That’s it! Simple, right?

Essential Equipment for Making Alfredo Stuffed Shells

Alright, let’s talk tools! To get these dreamy Alfredo Stuffed Shells made, you’ll need a few trusty kitchen staples. Grabbing a large pot for cooking those pasta shells is a must, along with a colander for draining. You’ll also want a comfy mixing bowl for that glorious ricotta filling, and a good old 9×13 inch baking dish to hold all that goodness. Oven-safe, of course!

Step-by-Step Guide to Preparing Alfredo Stuffed Shells

Alright, team, let’s get these shells stuffed and into the oven! Don’t worry, it’s a pretty straightforward process, and seeing those shells transform into creamy perfection is so satisfying. If you’re looking for other pasta ideas, you should totally check out my Garlic Parmesan Chicken Pasta or even this hearty High-Protein Beef Pasta!

Preparing the Pasta Shells for Your Alfredo Stuffed Shells

First things first, grab a big pot and fill it with salted water – make it taste like the sea! Bring that to a rolling boil, then toss in your jumbo pasta shells. You want to cook them until they’re *al dente*, which just means they still have a little bite to them, not mushy. Follow the package directions, usually around 10 minutes. Once they’re ready, drain them really well in a colander and rinse them with cool water. This stops them from cooking further and, most importantly, stops them from sticking together into one giant pasta blob!

Creating the Creamy Ricotta Filling

Now for the magic inside these shells! Grab your mixing bowl. Into it goes the ricotta cheese – imagine a fluffy cloud! Then, add that super-squeezed-dry spinach. Seriously, get as much water out as you possibly can, or your filling will be runny. I like to use my hands for this, kinda like a stress ball! Toss in the grated Parmesan cheese, the egg (this is our binder, folks!), a little grate of nutmeg – oh, the smell! – and a good pinch of salt and pepper. Now, get in there with a spoon or a spatula and mix it all up until it’s wonderfully combined and looks like a delicious, thick paste. Give it a little taste, too, just to make sure it’s seasoned perfectly.

Assembling and Baking Your Alfredo Stuffed Shells

Okay, oven time! Preheat your oven to 375°F (190°C). Get your 9×13 baking dish ready. Spread about half of that gorgeous Alfredo sauce on the bottom – this acts like a comfy bed for our shells. Now, the fun part: stuffing! Carefully take each shell and spoon that creamy ricotta-spinach mixture inside. Don’t be shy, fill ’em up! Arrange your stuffed shells snugly in the baking dish, nestled on top of that sauce. Once they’re all in place, pour the rest of that luscious Alfredo sauce all over the top. Make sure every shell gets a good coating. Finally, sprinkle that shredded mozzarella cheese evenly over everything. Pop it into the hot oven and bake it for about 20-25 minutes. You’re looking for the sauce to be bubbly and the cheese to be melted and just starting to turn a beautiful golden brown. Oh, and a super important step: *let it rest* for about 5 minutes after it comes out. It lets everything settle and makes it easier to serve. Then, get ready for some serious deliciousness!

Tips for Perfect Alfredo Stuffed Shells

Alright, let’s elevate these Alfredo Stuffed Shells from good to absolutely spectacular! A little nudge here and there can really make a difference. If you’re craving another creamy delight, my Creamy Chicken Parmesan Soup is also a winner!

For the filling, if you want to sneak in even more flavor, don’t be afraid to add a tiny pinch of garlic powder or even some finely chopped fresh parsley to that ricotta mixture. It just adds another layer of deliciousness! When you’re stuffing those shells, be gentle! They can be a bit delicate, so use a spoon or, if you’re feeling fancy, a small piping bag to fill them. This helps keep them perfectly intact. And for that sauce consistency you love, if your Alfredo sauce seems a little too thick from the jar, just thin it out with a splash of milk or even a little reserved pasta water before pouring it over the shells. It makes everything spread so much smoother!

Ingredient Notes and Substitutions for Alfredo Stuffed Shells

You know, sometimes you’re mid-recipe and realize you’re missing just one little thing. Don’t you hate that? For these Alfredo Stuffed Shells, let’s chat about a couple of those moments. If ricotta cheese isn’t your jam, or maybe you’re out, cottage cheese really can work in a pinch! Just make sure to drain it really well. For the spinach, if you’re not a fan, finely chopped zucchini or even some roasted red peppers (also drained well!) can add a nice flavor and beautiful color instead. And if you absolutely can’t find jumbo shells, don’t sweat it! You can totally use manicotti shells, or if all else fails, bake it all in a casserole dish without stuffing – it’ll still be delicious!

Storing and Reheating Your Alfredo Stuffed Shells

Leftover Alfredo Stuffed Shells are honestly just as good, if not better, the next day! For storing, let them cool down a bit, then pop them into an airtight container and into the fridge. They’ll keep nicely for about 3-4 days. If you’re thinking longer term, you can totally freeze them! Make sure they’re completely cooled, then either freeze the whole dish or individual portions. To reheat, just pop them in the oven at around 350°F (175°C) until they’re warmed through. If they look a little dry, a splash of milk or broth over the top before warming usually does the trick!

Frequently Asked Questions about Alfredo Stuffed Shells

Got questions about these amazing Alfredo Stuffed Shells? I’ve got answers! Let’s dive into some common queries so your cooking adventure is super smooth. Lots of people ask if they can make them ahead of time, and the answer is a big YES! You can assemble the entire dish, cover it tightly, and keep it in the fridge for up to 24 hours. Just add a few extra minutes to the baking time. What should you serve with these Italian dinner beauties? Pretty much anything! A simple side salad with a zesty vinaigrette or some crusty garlic bread are absolute classics. If you’re looking for more dinner ideas, check out my Dinner section or specifically my Italian Dinner recipes for inspiration.

Now, preventing those shells from breaking when you’re stuffing them is key. My biggest tip? Don’t overcook them initially! Cook them *al dente*, just until they’re pliable but still firm enough to hold their shape. Also, be gentle when you’re spooning that delicious ricotta filling in. If they seem a bit stubborn, sometimes just slightly opening the shell more with your fingers before stuffing helps. And if you’re wondering about freezing, yes, you can freeze the *baked* Alfredo Stuffed Shells! Just let them cool completely, wrap them well, and freeze. Reheat gently in the oven.

Nutritional Information (Estimated)

Now, while we’re all about flavor and comfort here, it’s good to have an idea of what’s in our incredible Alfredo Stuffed Shells. Keep in mind, these numbers are just estimates, and they can totally wiggle around depending on the specific brands you use and how much extra sauce you sneak in (we won’t judge!). You’ll find loads more great recipe info on here on my site too!

Generally, one serving clocks in around 550 calories, with about 35g of fat (mostly the good stuff, thank goodness!) and 20g of protein to keep you feeling full. You’re looking at roughly 40g of carbs and about 3g of fiber. It’s a hearty, satisfying meal!

Share Your Alfredo Stuffed Shells Creations!

I absolutely ADORE hearing from you all! Did you make these amazing Alfredo Stuffed Shells? I’d love to know how they turned out! Please leave a comment down below, give the recipe a star rating if you loved it, or tag me on social media with your delicious creations. You can learn more about my kitchen adventures over on my About Me page!

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