Cheese Stuffed Shells with Alfredo Sauce on top is comfort food your family will LOVE. Try serving it with a salad and garlic bread.
These cheesy stuffed shells are a family favorite! We enjoy it with parmesan chicken, Italian salad, and homemade garlic bread.
Tonia’s Notes
One of my husband’s favorite meals is Cheese Stuffed Shells with Alfredo Sauce. When I made it for him recently, I realized that I’ve never shared the recipe on my blog. So, I snapped a couple of pictures while my family hungrily waited for their dinner.
Olive Garden used to have a dish called Manicotti Formaggio that had manicotti (large tube-shaped noodles) filled with a cheesy mixture of ricotta, parmesan, and mozzarella. Brian always ordered it when we ate there and was disappointed when it was taken off the menu.
This recipe for Cheese Stuffed Shells with Alfredo Sauce has the same kind of filling, but we make it with alfredo sauce instead of tomato sauce.
How To Make It
Step One: Fill Shells
Cook one box of jumbo shells according to the instructions on the package.
While they are cooking, prepare the cheese mixture. Then, stuff the cooked shells with the cheese mixture using a large spoon. I was able to fill about 3/4 of the shells.
Put the shells into a greased 3-quart casserole dish or 9×13-inch pan.
Step Two: Alfredo Sauce
Add the alfredo sauce and sprinkle with mozzarella. Cover with foil and bake for 30-35 minutes until bubbly. Garnish with crushed black pepper and fresh parsley.
More Pasta Recipes
- Slow Cooker Chicken Alfredo Tortellini
- Chicken Alfredo Spaghetti Squash
- Homemade Alfredo Sauce
- Chicken Alfredo Pot Pie
Cheese Stuffed Shells With Alfredo Sauce
Ingredients
- 12 oz box jumbo shells
- 15 oz ricotta
- 2 large eggs
- 2 cups shredded mozzarella divided
- 1 cup shredded parmesan
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 2 cups alfredo sauce
- Ground black pepper
- Fresh parsley optional
Instructions
- Preheat the oven to 375˚F. Cook jumbo shells according to the instructions on the package.
- Mix together ricotta, eggs, one cup of shredded mozzarella, parmesan, garlic powder and oregano.
- Fill as many of the shells as you can with the cheese mixture using a large spoon.
- Put the stuffed shells into a greased 3-quart casserole dish or a 9×13 inch pan and cover with alfredo sauce.
- Top with one cup shredded mozzarella.
- Cover with foil and bake at 375˚F for 30-35 minutes, until bubbly.
- Sprinkle with ground black pepper and fresh parsley.
Des Gonzalez says
I’ve made this now 7 times and every time my husband and family absolutely love it!! So super easy and pret time is super quick too!! It also works really well mixing in the shells with the cheese and egg mixture and spreading it evenly in the pan.cover with the Alfredo as usual! The family will love it!!!the flavor and everything is soooo good and you can play around either the sauces and spices and change it up too!!! This is a 10/10 recipe and is now one of my family favorites!!
Misty Smith says
Could you prep this a day ahead and then bake the next day?
Tonia says
Hi Misty,
Yes, you can prep this ahead of time. Store it in the refrigerator overnight and place it on the counter while preheating the oven. It may take a little longer to bake depending on how cold it is when you put it in the oven.
~Tonia
Maria says
Sounds delicious, I’m thinking about chopping up some spinach to add to the ricotta .
Tonia says
That’s a great idea! I’m going to try that the next time I make it!
Angela Ward says
I just fixed this with the assistance of my 8 year old and my boys loved it! They even ate the salad. Wonderful recipe. Thanks for sharing.
Natasha @ Salt and Lavender says
These look so tasty and easy too. Not surprised your husband loves it. Pinned!