Cheesy Stuffed Shells with Creamy White Sauce

45m
Prep Time
40-45m
Cook Time
1h 25m
Ready In


"Made this recipe recently and it was awesome!! It is nice change from the regular marinara used in most jumbo shell recipes. Throw your diet out the window and try this!"

Original is 16 servings
  • CHEESE FILLING
  • SAUCE

Nutritional

  • Serving Size: 1 (109.2 g)
  • Calories 273.7
  • Total Fat - 17 g
  • Saturated Fat - 9.6 g
  • Cholesterol - 61.1 mg
  • Sodium - 503.8 mg
  • Total Carbohydrate - 12.6 g
  • Dietary Fiber - 1 g
  • Sugars - 2.1 g
  • Protein - 17.7 g
  • Calcium - 555.7 mg
  • Iron - 0.4 mg
  • Vitamin C - 0.3 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

For the sauce: In a saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is melted, and mixed well. Add the Parmesan cheese, garlic powder and 1/8 teaspoon pepper; simmer for 15-20 minutes on low heat (the sauce will thicken up). Season with salt.

Step 2

Meanwhile grease a 2 1/2 quart casserole or baking dish.

Step 3

In medium bowl combine all cheese filling ingredients until well combined.

Step 4

Stuff each cooked pasta shell with about 2 tablespoons ricotta mixture.

Step 5

Arrange stuffed shells in the casserole dish.

Step 6

Preheat oven to 350°F.

Step 7

Pour the white sauce over shells. Sprinkle with 1/2 cup Italian cheese blend (or more).

Step 8

Cover with foil; bake 40 to 50 minutes or until bubbly.

Step 9

After baking sprinkle with Parmesan cheese.

Step 10

Serve.

Tips


No special items needed.

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