A delightful twist on a classic Italian dish, these stuffed shells are filled with a creamy cheese mixture and topped with a luscious Alfredo sauce.
Cook the pasta shells in boiling water until al dente. Drain and set aside.
Rinse the pasta shells with cold water after draining to prevent them from sticking together.
In a saucepan, melt the butter over medium heat. Stir in the heavy cream and grated Parmesan cheese. Add garlic powder and simmer for 10 minutes, stirring occasionally.
Ensure the sauce doesn't boil to maintain its creamy texture.
In a mixing bowl, combine ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, egg, basil, garlic powder, and onion powder. Mix until well blended.
Taste the filling and adjust the seasoning before using it.
Preheat the oven to 375°F (190°C).
Preheating ensures even cooking of the dish.
Spread a thin layer of Alfredo sauce in the bottom of a baking dish. Fill each pasta shell with the cheese mixture using a spoon or pastry bag and arrange them in the dish. Pour the remaining Alfredo sauce over the shells.
Using a pastry bag makes filling the shells easier and less messy.
Cover the dish with foil and bake for 25 minutes. Remove the foil, sprinkle the remaining mozzarella cheese on top, and bake for an additional 10 minutes until the cheese is melted and bubbly.
Let the dish rest for 5 minutes after baking to allow the flavors to settle.
Serve the stuffed shells warm, garnished with fresh basil or parsley if desired.
Pair with a side salad and garlic bread for a complete meal.
Nutze unsere App für das beste Erlebnis
