Alfredo Stuffed Shells
User Reviews
5
Alfredo Stuffed Shells
Description
This recipe begins by cooking pasta shells partially, so they remain firm for stuffing. The filling features butter-sautéed yellow onion, garlic, asparagus, zucchini, yellow squash, roasted red pepper, and kale, seasoned with Italian herbs. These vegetables are then combined with blended cottage cheese, grated Parmigiano Reggiano, and eggs to create a smooth, savory filling mixture. Each shell is stuffed generously and arranged in a buttered casserole dish.
The Alfredo sauce is prepared by melting butter and whisking in heavy cream and grated Parmesan over medium heat until smooth and slightly thickened. This sauce is poured over the filled shells and optionally topped with extra Parmesan. The casserole is baked at 350 degrees until the dish is hot, bubbly, and browned on top. The result is tender pasta with a creamy vegetable and cheese filling enveloped in a rich, cheesy sauce. This entree offers comfort and a balance of vegetables and cheese in every bite.
Ingredients
- 12 oz pasta shells jumbo, boxed
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 zucchini chopped
- 1/2 cup yellow squash chopped
- 1 roasted red pepper chopped
- 5 oz kale frozen
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon oregano
- 1 teaspoon basil
- 3 cups cottage cheese blended until smooth, low fat
- 1/2 cup Parmigiano Reggiano cheese grated
- 2 large egg
- salt to taste
- black pepper to taste
For the Alfredo Sauce:
- 1 cup butter
- 2 cups heavy cream
- 3 cups Parmigiano Reggiano cheese grated
- salt to taste
- black pepper to taste
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
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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