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
