Alfredo Stuffed Shells
User Reviews
5.0
12 reviews
Excellent
Alfredo Stuffed Shells
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Nothing more comforting or delicious than veggie and cheese Alfredo Stuffed Shells! So creamy, buttery, and delicious.
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Ingredients
- 12 oz box jumbo pasta shells*
for the Filling:
- 2 tablespoons butter
- 1/2 large yellow onion finely diced
- 3 cloves garlic minced or grated
- 1 cup asparagus finely chopped
- 1/2 cup chopped zucchini
- 1/2 cup chopped yellow squash
- 1 roasted red pepper chopped
- 5 oz frozen kale
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon oregano
- 1 teaspoon basil
- 3 cups low fat cottage cheese blended until smooth**
- 1/2 cup grated parmigiano reggiano
- 2 large eggs
- salt & pepper to taste
For the Alfredo Sauce:
- 1 cup butter
- 2 cups heavy cream
- 3 cups grated parmigiano reggiano
- salt & pepper to taste
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Instructions
- 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 butter 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 butter 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.
Nutrition Information
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Calories
230kcal
(12%)
Carbohydrates
11g
(4%)
Protein
10g
(20%)
Fat
17g
(26%)
Saturated Fat
10g
(50%)
Cholesterol
61mg
(20%)
Sodium
370mg
(15%)
Potassium
123mg
(4%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
1084IU
(22%)
Vitamin C
8mg
(9%)
Calcium
179mg
(18%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 30stuffed shells
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Calories | 230kcal | 12% |
| Carbohydrates | 11g | 4% |
| Protein | 10g | 20% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 61mg | 20% |
| Sodium | 370mg | 15% |
| Potassium | 123mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1084IU | 22% |
| Vitamin C | 8mg | 9% |
| Calcium | 179mg | 18% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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