Cheesy Alfredo Stuffed Shells (Print Format)
Jumbo shells filled with cheese and colorful vegetables, all baked in a creamy Alfredo sauce.
# Ingredients:
→ Pasta
01 -
8 ounces jumbo pasta shells, cooked
→ Vegetables
02 -
1 cup zucchini, chopped
03 -
15 ounces spinach, chopped
04 -
1 cup carrots, chopped
05 -
1 cup broccoli, chopped
06 -
1 cup mushrooms, chopped
07 -
1 cup cauliflower, chopped
08 -
1/2 teaspoon salt
→ Cheese and Sauce
09 -
2 cups cottage cheese
10 -
2 cups Colby Jack cheese
11 -
2 cups mozzarella cheese
12 -
1/3 cup Parmesan cheese
13 -
16 ounces Alfredo sauce
# Steps:
01 -
Cook jumbo pasta shells according to package directions. Set aside.
02 -
In a stockpot with enough water to just cover vegetables, place zucchini, spinach, carrots, broccoli, mushrooms, cauliflower, and salt. Boil for 5 minutes, then drain.
03 -
Return drained vegetables to the stockpot and mix with cottage cheese, Colby Jack cheese, Parmesan cheese, and 5 ounces of Alfredo sauce. Stir well.
04 -
Stuff prepared shells with the vegetable and cheese mixture. Place stuffed shells side by side in a 9x13-inch baking dish. Use a smaller dish for any extra shells.
05 -
Pour one whole jar of Alfredo sauce over the stuffed shells. Top with shredded mozzarella cheese. Place the baking dish in a 325°F oven for 45 minutes to 1 hour, until the cheese is bubbly and lightly browned on top.
# Tips:
01 -
16 ounces of Alfredo sauce is approximately 1 1/2 jars. Refrigerated or homemade Alfredo sauce can also be used.
02 -
Chop vegetables into small pieces for better texture.
03 -
Allow cooked pasta shells to cool before stuffing to make handling easier.
04 -
Mix the filling and cook the vegetables in the same stockpot used for boiling pasta to minimize dishes.
05 -
Cheese can be mixed together, using 2/3 in the filling and the rest sprinkled on top for optimal flavor.