Spinach And Ricotta Stuffed Shells With Alfredo

Creamy, cheesy, and irresistibly comforting, these spinach and ricotta stuffed shells with alfredo are the ultimate baked pasta dish for family dinners, make-ahead meals, or casual gatherings. Easy to prepare, yet fancy enough to impress.

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Course: Dinner, Main Course

Cuisine: Italian, American

Keyword: Creamy spinach and ricotta stuffed shells with alfredo, Spinach and ricotta stuffed shells with alfredo and cream, Spinach and ricotta stuffed shells with alfredo recipe, Spinach and ricotta stuffed shells with white sauce, Stuffed shells recipe

Prep Time: 20

Cook Time: 35

Resting Time: 15

Total Time: 1 10

Servings:

Calories: 480kcal

Cost: $12

Equipment

1 9x13 baking dish
1 Large pot
2 Mixing bowls
1 Colander
1 Medium saucepan
1 Cheese grater
Measuring cups and spoons

Ingredients

Stuffed Shells Filling:

24 Jumbo pasta shells cooked al dente ( About 8–10 oz )
15 oz Ricotta cheese Whole milk recommended
10 oz Frozen spinach Thawed and squeezed dry
2 cups Mozzarella cheese Shredded, divided
½ cup Parmesan cheese Grated, divided
2 Large eggs
3 Garlic cloves Minced
1 teaspoon Dried basil
1 teaspoon Dried oregano
½ teaspoon Salt
¼ teaspoon Black pepper
2 tablespoon Fresh parsley Chopped , plus more for garnish
1 tablespoon Mascarpone cheese Optional, for richer filling

Alfredo Sauce:

4 tablespoon Butter
3 Garlic cloves Minced
3 tablespoon All-purpose flour
2 cups Whole milk
1 cup Heavy cream
1 cup Parmesan cheese Grated
¼ teaspoon Nutmeg A pinch
Salt and pepper To taste

Instructions

Preheat your oven to 375°F (190°C).
Cook jumbo pasta shells in salted boiling water for 8–9 minutes until al dente. Drain and set aside on a clean towel.
In a large bowl, combine ricotta, drained spinach, 1 cup mozzarella, ¼ cup parmesan, eggs, garlic, basil, oregano, salt, pepper, and parsley. Mix well.
In a saucepan, melt butter and sauté garlic for 30 seconds over medium heat.
Whisk in the flour and cook for 1–2 minutes until golden and bubbly.
Slowly pour in milk and cream, whisking constantly until the sauce thickens (5–6 minutes).
Stir in the parmesan, nutmeg, and season with salt and pepper. Remove from heat.
Spread ½ cup of the Alfredo sauce on the bottom of a 9x13 baking dish.
Fill each shell with the ricotta-spinach mixture and place in the dish, open side up.
Pour remaining Alfredo sauce over shells and sprinkle with remaining mozzarella and parmesan.
Cover dish with foil and bake for 25 minutes.
Remove foil and bake an additional 10 minutes, until golden and bubbly.
Let the dish rest for 10–15 minutes before serving.
Garnish with parsley if desired and serve warm with sides like salad or garlic bread.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition