Stuffed Shells Alfredo Sauce Recipes

CHICKEN ALFREDO STUFFED SHELLS

Steps:

• Cook pasta according to package directions., Meanwhile, in a large skillet, brown chicken in 1 tablespoon oil. Remove and set aside. In the same pan, saute mushrooms in remaining oil until tender; set aside. In a small bowl, combine the egg, ricotta, 1-1/2 cups Parmesan, mozzarella and seasonings., Drain and rinse pasta with cold water; stuff each shell with about 1 tablespoon of cheese mixture. Place in a greased 13x9-in. baking dish. Top with chicken and mushrooms., In a large saucepan over medium heat, melt butter. Add garlic; cook and stir for 1 minute. Add cream; cook 5 minutes longer. Add 1-1/2 cups Parmesan cheese; cook and stir until thickened., Pour sauce over the casserole. Sprinkle with remaining Parmesan cheese. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly., If desired, cover and freeze unbaked shells for up to 1 month., To use frozen shells: Thaw in the refrigerator. Let stand at room temperature for 30 minutes. Bake as directed.

STUFFED SHELLS WITH CHICKEN AND ARUGULA AND CREAMY ALFREDO SAUCE

Steps:

• Preheat oven to 350 degrees F. Butter a 9 by 13-inch glass baking dish and set aside.
• Bring a large pot of water to a boil add the pasta shells and cook for approximately 9 minutes until al dente. Drain and rinse under cold water being careful not to break the shells. Set aside.
• Meanwhile prepare the filling. In a large bowl mix together the ricotta and Parmesan. Heat oil in a medium skillet over medium heat, add the garlic, and cook 1 minute, being careful not to brown it. Stir in the arugula until just wilted, about 2 minutes. Add the chopped chicken and stir well. Remove from heat and let cool for about 10 minutes. Add chicken mixture to cheese mixture and stir carefully. Stuff each shell with approximately 1/2 cup of the cheese filling and place in prepared baking dish.
• For sauce, heat the butter in medium saucepan over medium heat. Add the garlic and cook for about 1 minute until fragrant but not brown. Add the flour and whisk until smooth. Gradually add the cream and milk and whisk until mixture begins to thicken and bubble. Remove from heat and add the chives, 1 cup Parmesan, cherry tomatoes and stir gently. Pour sauce over shells and sprinkle with remaining 3 tablespoons of Parmesan. Bake for 30 minutes until the sauce is bubbling and cheese is golden brown. Sprinkle with parsley.

CHICKEN ALFREDO STUFFED SHELLS

Steps:

• Preheat oven to 375 degrees. Season the chicken breasts on both sides with salt and pepper. Heat a grill pan or iron skillet over medium heat, drizzle with olive oil, and cook the chicken on both sides until it's done. Remove and shred with two forks and allow to cool.
• In a medium bowl, combine ricotta, cottage cheese, mozzarella, 1 cup of the Parmesan, eggs, 2 tablespoons fresh parsley, salt, pepper, and chicken. Stir to combine, splashing in 2 tablespoons heavy cream if needed. Set aside.
• In a large skillet over medium heat, melt butter and sprinkle over the flour. Whisk and cook until the roux turns golden brown. Pour in the milk and cream, whisking constantly, and cook for a few minutes, until thickened. Add the garlic, the additional 1 cup Parmesan, salt, pepper, 1 tablespoon minced parsley, and minced basil and stir until combined. Taste and adjust seasonings as needed. Set aside.
• Add 1 cup sauce to the bottom of a 9 x 13 inch baking dish. Using a spoon, fill each of the jumbo shells generously with the chicken/ricotta mixture. Lay them face down in the pan, then pour the sauce all over the top. Sprinkle on extra mozzarella and Parmesan, then bake for 25 minutes, or until bubbly and golden. Serve with salad!

SEAFOOD ALFREDO STUFFED SHELLS

Steps:

• Cook shells until they are almost done and set aside.
• Preheat oven to 350 and lightly grease a casserole dish.
• In a medium mixing bowl, place diced green onion and Mozzarella cheese.
• In a cooking pan, over medium heat, heat up oil and add diced shallots, chopped tomatoes and minced garlic. Saute veggies until soft and fragrant.
• Add seafood and mix.
• Add lemon juice and salt to taste. Cook just until seafood is done (until shrimp are pink and scallops are white). Add veggie/seafood mixture to the mixing bowl. Mix well.
• You can make Alfredo in the same pan as you cooked seafood.
• Melt butter in the pan and saute garlic just until fragrant. Add heavy cream and sour cream. Carefully whisk until combined with a silicone covered whisk. Bring to simmer.
• Add cheeses and some salt, mix well. Simmer for about 5 minutes.
• Add sauce to the casserole dish.
• Stuff pasta shells with the seafood mixture and carefully place each in the sauce. You can scoop some sauce over the shells as well.
• Grate some Parmesan cheese over the top.
• Bake for 17-20 minutes.

ALFREDO STUFFED SHELLS

Steps:

• Bring large pot of salted water to boil. Cook pasta shells for 3/4 of the time on the package directions. Drain and set aside.
• While pasta is cooking, chop veggies and preheat oven to 350 degrees.
• Cooking the filling: In a large skillet, melt Land O Lakes® Butter with Olive Oil and Sea Salt over medium-high heat. Sauté onion, garlic and asparagus for about 2 minutes before adding remaining vegetables and seasonings. Cook another 5-7 minutes or until tender. Pour into a bowl. Stir together with cottage cheese, Parmigiano Reggiano, eggs, salt and pepper.
• Fill each shell with one heaping tablespoon of filling and place into a buttered casserole dish. Set aside.
• Make the alfredo: Melt 1 cup Land O 'Lakes® Butter with Olive Oil and Sea Salt over medium heat. Once butter is hot and crackling, whisk in heavy cream, Parmigiano Reggiano, salt and pepper. Whisk over medium heat until cheese melts, sauce comes together and is smooth. Pour over prepared shells and top with any remaining Parmesan cheese (optional).
• Bake 30-40 minutes or until hot, bubbly and browned around the edges. Serve hot.
• *I make the entire 12 oz. box of shells just incase there are a few broken ones. You could count out 30 shells if you don't want to cook them all!**I blend my cottage cheese in a blender to make it creamy and smooth because I like that texture better than cottage cheese on its own. Feel free to use as is or substitute ricotta cheese.

STUFFED PASTA SHELLS SURPRISE

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 13 minutes. Drain well in a colander set in the sink.
• Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
• Preheat an oven to 350 degrees F (175 degrees C). Spray 2 9x13-inch baking dishes with cooking spray. Combine the 2 cups mozzarella cheese, ricotta cheese, 1/4 cup Parmesan cheese, spinach, and pesto together in a bowl.
• Stir half of the cheese-spinach mixture into the cooked beef. Season with garlic powder. Spread about 1 cup spaghetti sauce into a 9x13-inch baking dish. Stuff 12 pasta shells with the beef and cheese mixture, then arrange in the baking dish. Top with the remaining spaghetti sauce, and sprinkle with 1/4 cup mozzarella cheese and 1/4 cup Parmesan cheese.
• Mix the remaining spinach-cheese mixture with ham and crab. Stuff the last 12 pasta shells with the ham mixture, and arrange in another 9x13-inch baking dish sprayed with nonstick spray. Pour the alfredo sauce on top, then sprinkle with 1/4 cup mozzarella cheese and 1/4 cup Parmesan cheese.
• Bake both casseroles in the preheated oven until the cheese melts and the sauce is bubbly, about 30 minutes.

SEASIDE STUFFED SHELLS ALFREDO #RAGU

Steps:

• Heat oven to 350 degrees F. Spoon 2 tablespoons of the Alfredo sauce into an 8"X11" glass baking dish and spread evenly on bottom. Set aside.
• In a large bowl, combine the shrimp, crabmeat, egg, bacon, red bell pepper, green onion, cream cheese, mozzarella, all but 2 tablespoons of the grated Parmesan and 1 tablespoon Alfredo sauce. Mix well with hands.
• Carefully stuff each shell with about 2-3 tablespoons crab mixture, mounding slightly and packing into pasta shell. Place each in prepared baking dish.
• Spoon remaining Alfredo sauce evenly over stuffed shells.
• In a small bowl, combine the breadcrumbs, butter and remaining Parmesan. Mix well. Sprinkle evenly over stuffed shells.
• Place in oven and bake for 30-35 minutes or until hot and bubbly and breadcrumbs are golden brown.