Cheesy Stuffed Shells with Creamy White Sauce
Created by lisaclm82 on September 30, 2013
- Servings: 16
- Prep Time: 45m
- Cook Time: 40-45m
- Recipe #10643
Ingredients
- 16 jumbo pasta shells, cooked (well drained)
- 1 1/2 cups Italian cheese blend, shredded
- 1/2 cup Parmesan cheese, grated
- CHEESE FILLING
- 1 container (15 ounce) ricotta cheese
- 1 cup Italian cheese blend, shredded
- 1/8 teaspoon ground pepper
- 2 eggs (large)
- 1 garlic clove, minced
- 1/3 cup Parmesan cheese, shredded
- Salt (to taste)
- SAUCE
- 1 pint heavy cream (whipping cream)
- 1/4 cup butter
- 2 tablespoons cream cheese, soft
- 3/4 cup Parmesan cheese
- 3/4 to 1 teaspoon garlic powder
- 1/8 teaspoon ground pepper (or to taste)
- Salt (to taste)
How to Make
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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.
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Step 2: Meanwhile grease a 2 1/2 quart casserole or baking dish.
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Step 3: In medium bowl combine all cheese filling ingredients until well combined.
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Step 4: Stuff each cooked pasta shell with about 2 tablespoons ricotta mixture.
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Step 5: Arrange stuffed shells in the casserole dish.
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Step 6: Preheat oven to 350°F.
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Step 7: Pour the white sauce over shells. Sprinkle with 1/2 cup Italian cheese blend (or more).
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Step 8: Cover with foil; bake 40 to 50 minutes or until bubbly.
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Step 9: After baking sprinkle with Parmesan cheese.
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Step 10: Serve.
Nutritional Facts
- 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