Giant Cheese Stuffed Shells Recipe
Introduction
Giant Cheese Stuffed Shells are a comforting and impressive pasta dish perfect for weeknight dinners or special occasions. Jumbo pasta shells are filled with a creamy blend of ricotta, mozzarella, parmesan, and spinach, then baked in a rich homemade Alfredo sauce until bubbly and golden.
Ingredients
- 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
- 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
- Step 1: Make the Alfredo sauce by heating olive oil and butter in a medium saucepan over medium heat. Add the minced garlic and stir for about 30 seconds. Stir in the flour and cook for 1-2 minutes until well absorbed.
- Step 2: Gradually whisk in the chicken broth, milk, and half and half, increasing the heat to medium-high. Whisk continuously until the sauce thickens, then reduce heat to low. Stir in parmesan cheese, salt, and pepper. Let the sauce simmer until the cheese melts and it becomes creamy. If needed, add reserved pasta water a little at a time to adjust consistency.
- Step 3: Cook the jumbo shells in a large pot of salted boiling water until al dente. Reserve about 1/2 cup of the pasta water, then drain the shells. Spread them out on a towel to cool and prevent sticking.
- Step 4: Wilt the baby spinach by heating a drizzle of olive oil in a skillet over medium heat. Stir until the spinach is just wilted, then remove from heat.
- Step 5: In a medium bowl, combine ricotta, mozzarella, parmesan, and the egg. Add the wilted spinach and season with salt and pepper. Mix thoroughly.
- Step 6: Spread a thin layer of the Alfredo sauce evenly in a 9×13-inch casserole dish.
- Step 7: Stuff each shell with the cheese and spinach mixture using a spoon, then place the stuffed shells in the casserole dish.
- Step 8: Pour the remaining Alfredo sauce over the stuffed shells, spreading it evenly across the top.
- Step 9: Bake in a preheated 350°F (175°C) oven for 30 minutes, or until hot and bubbly. Garnish with fresh basil if desired before serving.
Tips & Variations
- Adding a splash of reserved pasta water to the Alfredo sauce helps thicken it and makes it cling better to the shells.
- For a vegetarian version, use vegetable broth instead of chicken broth in the sauce.
- Feel free to substitute the spinach with kale or finely chopped broccoli for added texture and nutrients.
- Top with extra shredded mozzarella before baking for a gooier, golden crust.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, about 15-20 minutes. You can also microwave individual portions, but baking preserves the texture best.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the stuffed shells ahead of time?
Yes, you can assemble the dish a few hours in advance and refrigerate it before baking. Just add a little extra sauce on top to keep them moist during baking.
Can I freeze the stuffed shells?
Absolutely. Freeze the fully assembled, unbaked dish in a freezer-safe container. Thaw overnight in the refrigerator before baking, and you may need to add extra baking time.
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Giant Cheese Stuffed Shells Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Giant Cheese Stuffed Shells is a comforting Italian-American classic featuring jumbo pasta shells stuffed with a creamy blend of ricotta, mozzarella, parmesan, and spinach, all smothered in a rich, homemade Alfredo sauce and baked to bubbly perfection. This hearty dish is perfect for family dinners or entertaining guests, offering a deliciously cheesy and satisfying meal.
Ingredients
Scale
For the Alfredo 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 Pasta and Filling
- 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 minced garlic and stir for about 30 seconds to release its aroma without burning. Stir in the flour and continue stirring for 1-2 minutes until it is fully absorbed into the fat and forms a roux.
- Add liquids and thicken: Gradually whisk in the chicken broth, 2% milk, and half and half. Increase heat to medium-high and whisk continuously until the mixture thickens into a creamy sauce, about 3-5 minutes. Reduce heat to low and stir in grated parmesan cheese, kosher salt, and black pepper. Simmer gently until the cheese melts completely and the sauce is smooth and creamy. Optionally, add reserved pasta water a little at a time if the sauce needs thinning and better adhesion to pasta.
- Cook the pasta: Bring a large pot of salted water to a boil. Add jumbo shells and cook until al dente, approximately 9-11 minutes. Reserve 1/2 cup of pasta water before draining the shells. Spread shells out on a clean towel to cool and prevent sticking.
- Prepare the spinach: Heat a drizzle of olive oil in a skillet over medium heat. Add baby spinach and cook, stirring constantly, until wilted, about 2-3 minutes. Remove from heat.
- Make the cheese filling: In a medium bowl, combine ricotta cheese, shredded mozzarella, shredded parmesan, and the large egg. Add the wilted spinach and season with kosher salt and freshly ground black pepper. Mix until fully incorporated.
- Assemble the dish: Preheat your oven to 350°F (175°C). Spread a thin layer of Alfredo sauce evenly over the bottom of a 9×13-inch casserole dish. Using a spoon, stuff each cooled jumbo shell with the cheese and spinach mixture and arrange them in the dish carefully.
- Top with sauce: Pour the remaining Alfredo sauce over the stuffed shells, making sure to cover all shells evenly to keep them moist during baking.
- Bake: Place the casserole in the preheated oven and bake for 30 minutes or until the dish is hot and bubbly. Optional: Garnish with fresh basil before serving.
Notes
- Adding a small amount of reserved pasta water to the Alfredo sauce helps it thicken and stick better to the shells.
- Cool jumbo shells separately on a towel to prevent them from sticking together during assembly.
- Use freshly grated parmesan for the best flavor and smooth sauce.
- Adjust seasoning with salt and pepper to taste in both the cheese filling and the sauce.
- If desired, sprinkle extra mozzarella on top before baking for a golden cheesy crust.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
Keywords: stuffed shells, jumbo pasta shells, cheese stuffed shells, Alfredo sauce, spinach ricotta shells, baked pasta, Italian casserole, comfort food
