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Baked Stuffed Shells in Cream Sauce

Baked Stuffed Shells in Cream Sauce
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Baked Stuffed Shells in Cream Sauce is a comforting, cheesy Italian-inspired dish featuring tender jumbo pasta shells filled with a creamy mixture of ricotta, mozzarella, Parmesan, and fresh herbs, all baked in a rich and silky homemade cream sauce. This versatile, family-friendly recipe is perfect for cozy dinners, special occasions, and can be customized to suit various dietary preferences, including gluten-free and vegan adaptations.

Ingredients

Scale

Pasta

  • 12 ounces jumbo pasta shells (regular or gluten-free)

Cheese Filling

  • 15 ounces ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese, plus extra for topping
  • 2 tablespoons fresh basil, chopped
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh oregano, chopped
  • Salt and pepper to taste

Cream Sauce

  • 2 tablespoons butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 tablespoons all-purpose flour (or cornstarch for gluten-free)
  • 2 cups heavy cream (or plant-based cream for vegan)
  • Salt and pepper to taste
  • 1 teaspoon fresh herbs (basil, parsley, or oregano), chopped

Instructions

  1. Cook the pasta shells: Boil the jumbo pasta shells in salted water until they are just tender but still firm to the bite. Drain carefully and arrange them on a lightly oiled tray to prevent sticking while preparing the filling.
  2. Prepare the creamy filling: In a mixing bowl, combine ricotta cheese, shredded mozzarella, grated Parmesan, fresh chopped herbs, salt, and pepper. Mix well until smooth and fragrant.
  3. Make the cream sauce: In a saucepan, melt butter over medium heat. Sauté finely chopped garlic and onion until soft and translucent. Whisk in flour to form a roux and cook for 1-2 minutes. Gradually add heavy cream, stirring constantly until the sauce thickens to a velvety consistency. Season with salt, pepper, and herbs.
  4. Stuff the shells: Carefully spoon the cheese mixture into each cooked pasta shell, filling them generously but neatly to avoid overflow during baking.
  5. Assemble and bake: Preheat oven to 350°F (175°C). Spread a thin layer of cream sauce on the bottom of a baking dish. Arrange the stuffed shells in the dish and pour the remaining cream sauce evenly over them. Sprinkle extra Parmesan cheese on top if desired. Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until the sauce is bubbly and the cheese is golden brown.

Notes

  • Do not overcook the pasta shells; they should be slightly undercooked to hold their shape better during baking.
  • Use fresh herbs generously for added brightness and aroma.
  • Ensure the cream sauce thickens properly so it clings to the shells rather than pooling.
  • Cover the dish with foil during the first 20 minutes of baking to prevent over-browning, then uncover to finish baking.
  • Let the baked shells rest for 5-10 minutes before serving to set and make serving easier.

Nutrition

Keywords: baked stuffed shells, creamy pasta, ricotta stuffed shells, cream sauce pasta, Italian comfort food, gluten free pasta dish, cheesy baked pasta

Find it online: https://marybaking.com/baked-stuffed-shells-in-cream-sauce/