Best 11 Stuffed Shells Alfredo Recipes

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Indulge in a delectable culinary experience with our enticing stuffed shells Alfredo recipes. These delightful dishes combine the comforting richness of Alfredo sauce with the delicate flavors of pasta and cheese, creating a symphony of flavors that will tantalize your taste buds. Whether you prefer a classic rendition or an innovative twist, our curated collection offers a range of options to suit every palate. From the traditional combination of spinach, ricotta, and Parmesan to creative fillings like mushrooms, artichokes, and sun-dried tomatoes, our recipes will guide you in crafting mouthwatering stuffed shells that are sure to impress. Dive into a culinary adventure as you explore our diverse selection of recipes, each promising a unique culinary journey.

**Additional Information:**

* Cooking Time: Approximately 1 hour
* Difficulty Level: Moderate
* Serving Size: 4-6 people
* Recipe Variations:

>**1. Spinach and Ricotta Stuffed Shells:** A classic combination that never fails to satisfy, this recipe features a creamy spinach and ricotta filling encased in delicate pasta shells, smothered in a luscious Alfredo sauce.

>**2. Mushroom and Artichoke Stuffed Shells:** For a more savory and umami-rich experience, this recipe incorporates sautéed mushrooms, artichoke hearts, and a touch of garlic into the filling, creating a symphony of flavors.

>**3. Sun-Dried Tomato and Basil Stuffed Shells:** Infused with the vibrant flavors of sun-dried tomatoes and fresh basil, this recipe offers a refreshing and Mediterranean-inspired take on stuffed shells.

>**4. Chicken and Pesto Stuffed Shells:** A hearty and flavorful option, this recipe combines tender chicken, aromatic pesto, and a creamy Alfredo sauce, resulting in a dish that is both satisfying and delicious.

>**5. Crab and Shrimp Stuffed Shells:** Experience the bounty of the sea with this recipe, featuring a succulent filling of crab and shrimp, enveloped in a rich Alfredo sauce.

>**6. Vegetarian Stuffed Shells:** For a meatless yet equally delectable option, this recipe showcases a colorful array of roasted vegetables, such as zucchini, bell peppers, and mushrooms, nestled within pasta shells and smothered in Alfredo sauce.

Here are our top 11 tried and tested recipes!

CHICKEN ALFREDO STUFFED SHELLS



Chicken Alfredo Stuffed Shells image

These pasta shells, filled with warm, gooey cheese, are always popular. The tender chicken and rich sauce make the dish so satisfying, I simply serve salad on the side.-Michele Sheppard, Masontown, PA

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 10 servings.

Number Of Ingredients 14

1 package (12 ounces) jumbo pasta shells
1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
2 tablespoons olive oil, divided
1/2 pound sliced baby portobello mushrooms
1 large egg, lightly beaten
1 carton (15 ounces) ricotta cheese
3-1/4 cups grated Parmesan cheese, divided
1 cup shredded part-skim mozzarella cheese
1 teaspoon dried parsley flakes
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 cup butter, cubed
2 garlic cloves, minced
2 cups heavy whipping cream

Steps:

  • Cook pasta according to package directions., Meanwhile, in a large skillet, brown chicken in 1 tablespoon oil. Remove and set aside. In the same pan, saute mushrooms in remaining oil until tender; set aside. In a small bowl, combine the egg, ricotta, 1-1/2 cups Parmesan, mozzarella and seasonings., Drain and rinse pasta with cold water; stuff each shell with about 1 tablespoon of cheese mixture. Place in a greased 13x9-in. baking dish. Top with chicken and mushrooms., In a large saucepan over medium heat, melt butter. Add garlic; cook and stir for 1 minute. Add cream; cook 5 minutes longer. Add 1-1/2 cups Parmesan cheese; cook and stir until thickened., Pour sauce over the casserole. Sprinkle with remaining Parmesan cheese. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly., If desired, cover and freeze unbaked shells for up to 1 month., To use frozen shells: Thaw in the refrigerator. Let stand at room temperature for 30 minutes. Bake as directed.

Nutrition Facts : Calories 684 calories, Fat 45g fat (26g saturated fat), Cholesterol 195mg cholesterol, Sodium 805mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 2g fiber), Protein 38g protein.

CHICKEN ALFREDO STUFFED SHELLS



Chicken Alfredo Stuffed Shells image

Filled with ricotta and tender chicken-thigh meat, these stuffed shells are the best vessel for our beloved-and ultra-creamy-alfredo sauce yet!

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 14

Kosher salt and freshly ground black pepper
30 jumbo pasta shells
3 cups (24 ounces) whole-milk ricotta
2 cups (8 ounces) Italian blend shredded cheese
1/4 teaspoon crushed red pepper flakes, plus more for serving
1/4 teaspoon finely grated lemon zest
2 pinches ground nutmeg
3 tablespoons olive oil
2 boneless, skinless chicken thighs (about 1 pound), cut into 1/2-inch pieces
1 large leek, white and light-green parts only, thinly sliced into half-moons
1/2 cup dry white wine
2 1/2 cups heavy cream
3/4 cups freshly grated Parmesan
Chopped fresh chives, for serving

Steps:

  • Preheat the oven to 425 degrees F.
  • Bring a large pot of salted water to a boil and cook the pasta shells according to package directions for al dente. Drain and run under cold water until cool enough to touch.
  • Mix the ricotta, 1 cup of the Italian blend cheese, the red pepper flakes, lemon zest, 1 pinch of the nutmeg, 1/2 teaspoon salt and a few grinds black pepper together in a medium bowl. Set aside.
  • Heat the olive oil in a large heavy-bottom pot over medium-high heat. Add the chicken, 1/2 teaspoon salt and a few grinds black pepper and cook, stirring occasionally, until the chicken is just cooked through, 5 to 6 minutes. Transfer to a plate and add the leek to the pot. Cook, stirring occasionally, until softened, 3 to 4 minutes.
  • Pour the wine into the pot and stir to scrape up any browned bits with a wooden spoon. Bring to a boil and reduce until completely evaporated, stirring. Lower the heat to medium, pour in the cream and bring to a simmer. Stir in the Parmesan, the remaining pinch nutmeg, 1 teaspoon salt and a few grinds black pepper. Remove from the heat.
  • Fold the chicken and its juices from the plate into the ricotta mixture. Spread 1 cup of the cream sauce onto the bottom of a 9-by-13-inch casserole dish. Fill each pasta shell with a spoonful of ricotta mixture. Arrange the stuffed shells, seam-side up, shingling them so they all fit (you should have 5 shells along the short side and 6 shells along the long side). Ladle the remaining sauce over the top, then sprinkle with the remaining 1 cup Italian cheese blend and cover with aluminum foil.
  • Bake until the cheese is melted and the sauce is bubbling, about 20 minutes. Remove the foil and continue to bake until the cheese and tops of noodles start to turn golden brown, 15 to 20 minutes. Let cool for 10 minutes before sprinkling with some chives and more red pepper flakes.

CARBONARA CHICKEN ALFREDO STUFFED SHELLS



Carbonara Chicken Alfredo Stuffed Shells image

The flavors of carbonara and chicken Alfredo come together in this stuffed shell dish that's bound to become an instant classic!

Provided by By Cindy Rahe

Categories     Entree

Time 1h5m

Yield 8

Number Of Ingredients 13

1 box (12 oz) jumbo pasta shells
Olive oil
1 jar (15 oz) Alfredo pasta sauce
1/2 cup Progresso™ chicken broth (from 32-oz carton), or water
4 cups shredded cooked chicken
3 cups ricotta cheese (12 oz)
1/4 cup grated Parmesan cheese
1 egg, slightly beaten
2 tablespoons chopped fresh parsley
1 clove garlic, finely chopped
1/4 teaspoon red pepper flakes
Dash salt and pepper
5 slices bacon, cooked and crumbled

Steps:

  • Heat oven to 375° F. Spray 13 x 9-inch (3-quart) baking dish with cooking spray.
  • Cook and drain pasta shells as directed on box; spread on cookie sheet to cool. Drizzle with olive oil so shells don't stick together.
  • In medium bowl, stir together Alfredo sauce and broth.
  • In large bowl, mix chicken, ricotta, Parmesan, egg, parsley, garlic, pepper flakes, salt and pepper, and half of the cooked bacon. Fold mixture to combine well.
  • Spoon just enough Alfredo sauce mixture in bottom of baking dish to cover bottom. When pasta is cool enough to handle, fill shells with chicken mixture. Place shells in slightly diagonal rows until baking dish is full (28 to 30 shells). Cover shells with remaining sauce.
  • Bake about 35 minutes or until sauce is bubbling and filling is hot. Sprinkle with remaining bacon.

Nutrition Facts : ServingSize 1 Serving

SEASIDE STUFFED SHELLS ALFREDO #RAGU



Seaside Stuffed Shells Alfredo #Ragu image

Ragú® Recipe Contest Entry. Pasta shells with a creamy, cheesy filling of shrimp and lump crab meat. Topped off with Ragu Alfredo sauce and buttered breadcrumbs.

Provided by Souxie

Categories     Sauces

Time 1h

Yield 18 stuffed shells, 6 serving(s)

Number Of Ingredients 13

18 jumbo pasta shells, cooked al dente
1 (16 ounce) jar Ragú® Pasta Sauce, alfredo sauce, divided
3/4 lb cooked shrimp, peeled, deveined and roughly chopped
8 ounces lump crabmeat
1 egg
6 slices bacon, cooked crisp and crumbled
2 tablespoons diced red bell peppers
2 green onions, thinly sliced
4 ounces chive & onion cream cheese, softened
1/2 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese, divided
1/3 cup panko breadcrumbs
2 tablespoons butter, melted

Steps:

  • Heat oven to 350 degrees F. Spoon 2 tablespoons of the Alfredo sauce into an 8"X11" glass baking dish and spread evenly on bottom. Set aside.
  • In a large bowl, combine the shrimp, crabmeat, egg, bacon, red bell pepper, green onion, cream cheese, mozzarella, all but 2 tablespoons of the grated Parmesan and 1 tablespoon Alfredo sauce. Mix well with hands.
  • Carefully stuff each shell with about 2-3 tablespoons crab mixture, mounding slightly and packing into pasta shell. Place each in prepared baking dish.
  • Spoon remaining Alfredo sauce evenly over stuffed shells.
  • In a small bowl, combine the breadcrumbs, butter and remaining Parmesan. Mix well. Sprinkle evenly over stuffed shells.
  • Place in oven and bake for 30-35 minutes or until hot and bubbly and breadcrumbs are golden brown.

ALFREDO-PANCETTA STUFFED SHELLS



Alfredo-Pancetta Stuffed Shells image

I thought up this recipe while I was driving home from work. The local paper started a new reader recipe feature, so I sent this in, and I was published! Warm up some bread, pour the chardonnay and enjoy. -Tami Voltz, Rudolph, OH

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 12

12 uncooked jumbo pasta shells
4 ounces pancetta, finely chopped
1 teaspoon olive oil
1 package (6 ounces) fresh baby spinach
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1 carton (15 ounces) part-skim ricotta cheese
2 tablespoons grated Parmesan cheese
1 large egg yolk, beaten
1/4 teaspoon pepper
1 jar (15 ounces) roasted garlic Alfredo sauce
½ cup shredded mozzarella cheese

Steps:

  • Cook pasta shells according to package directions; drain and rinse with cold water., Meanwhile, cook pancetta in oil in a large skillet over medium heat until crisp. Remove to paper towels, reserving drippings. Saute the spinach, garlic and pepper flakes in drippings until spinach is wilted., Transfer spinach mixture to a small bowl. Add ricotta, Parmesan cheese, egg yolk and pepper; mix well. , Spread 1/2 cup Alfredo sauce into a greased 11x7-in. baking dish. Spoon ricotta mixture into pasta shells; place in baking dish. Pour remaining sauce over shells., Cover and bake at 375° for 25 minutes. Sprinkle with mozzarella cheese. Bake until cheese is melted, 10-15 minutes longer. Top with pancetta.

Nutrition Facts :

CARBONARA CHICKEN ALFREDO STUFFED SHELLS RECIPE - (4.1/5)



Carbonara Chicken Alfredo Stuffed Shells Recipe - (4.1/5) image

Provided by GratefulSea

Number Of Ingredients 13

12 ounce box jumbo pasta shells
Olive oil
15 ounce jar Alfredo pasta sauce
1/2 cup chicken stock or water
4 cups cooked chicken, shredded
3 cups ricotta cheese (12 ounces)
1/4 cup Parmesan cheese, grated
1 egg, slightly beaten
2 tablespoons fresh parsley, chopped
1 clove garlic, finely chopped
1/4 teaspoon red pepper flakes
Dash salt and pepper
5 slices bacon, cooked and crumbled

Steps:

  • Heat oven to 375° F. Spray 13 x 9-inch (3-quart) baking dish with cooking spray. Cook and drain pasta shells as directed on box; spread on cookie sheet to cool. Drizzle with olive oil so shells don't stick together. In medium bowl, stir together Alfredo sauce and stock. In large bowl, mix chicken, ricotta, Parmesan, egg, parsley, garlic, pepper flakes, salt and pepper, and half of the cooked bacon. Fold mixture to combine well. Spoon just enough Alfredo sauce mixture in bottom of baking dish to cover bottom. When pasta is cool enough to handle, fill shells with chicken mixture. Place shells in slightly diagonal rows until baking dish is full (28 to 30 shells). Cover shells with remaining sauce. Bake about 35 minutes or until sauce is bubbling and filling is hot. Sprinkle with remaining bacon. Cook notes: I would consider adding quartered artichoke hearts or sliced mushrooms.

CHEESY CHICKEN ALFREDO STUFFED SHELLS



Cheesy Chicken Alfredo Stuffed Shells image

This recipe I came up with for a potluck. You can cut the recipe in half, but leftovers are welcome :)

Provided by Michelle Schnepp

Categories     Pasta

Time 1h45m

Number Of Ingredients 8

1 lb ground chicken or 2 breast halves , diced
1 pkg real bacon, diced or real bacon bits ( use can use less or more )
1 box jumbo shells
1 - 48 oz ricotta cheese
2 - 8 oz bags of shredded 5 italian cheese
1- 8 oz bag or block white chedder, shredded
3 jar(s) garlic alfredo sauce
grated parmesan

Steps:

  • 1. Cook and dice Chicken Cook and dice Bacon Boil shells Combine Chicken, Bacon, Ricotta, Shredded 5 cheese and 1/2 of chedder (grated) in large bowl. Mix together well. Scoop mixure into shells generously. Pour 1 Jar alfredo into Large rectangle baking pan ( at least 1in deep ) spread to cover dish. Place stuffed shells crease side down snuggly together. Pour remaining sauce over shells. Bake covered at 375 for 30-40 minutes. Remove cover. Sprinkle some parmesan, Grate and top with remaining chedder, Bake until top is golden. Best served with Garlic Bread :)

SPINACH ALFREDO STUFFED PASTA SHELLS



Spinach Alfredo Stuffed Pasta Shells image

This is my spinach casserole doubled for stuffing shells. The Alfredo tastes great mixed with it! I am guessing on the servings because you may lose some shells from breaking while cooking. The remaining mixture freezes well before baking. BTW, we usually add a little more garlic powder for our taste.

Provided by Kikimony

Categories     Pasta Shells

Time 40m

Yield 24 shells, 8 serving(s)

Number Of Ingredients 10

1 cup extra virgin olive oil
1 medium onion, chopped
6 slices turkey bacon, uncooked
2 teaspoons garlic powder
2 teaspoons blackened fish seasoning (I use Paul Prudhome's)
2 (16 ounce) bags frozen chopped spinach (thawed and drained well!)
2 cups Italian breadcrumbs
1 cup parmesan cheese or 1 cup parmesan-romano cheese mix (I use the P - R cheese)
2 jars alfredo sauce
1 box jumbo pasta shells, for stuffing,cooked

Steps:

  • Heat olive oil in skillet.
  • Cut turkey bacon in half lengthwise, then start snipping every 1/2".
  • Add onion, bacon, garlic powder and blackened redfish seasoning to oil.
  • Cook until onion is tender (4 minutes).
  • Add spinach and mix well.
  • Remove from heat.
  • Add bread crumbs and cheese and mix very well.
  • Add as much Alfredo as you like to the mixture (reserve some for topping).
  • Stuff Pasta shells and place in greased 9x13 pan.
  • After all stuffed, drizzle remaining Alfredo over shells.
  • Bake at 350 degrees until heated through.
  • (The remaining mixture can be frozen before baking).

CHICKEN BROCCOLI ALFREDO STUFFED SHELLS



CHICKEN BROCCOLI ALFREDO STUFFED SHELLS image

Categories     Chicken     Casserole/Gratin

Number Of Ingredients 8

•1 jar (16 oz) alfredo sauce
•2 cups cooked chicken, shredded
•2 cups cooked broccoli, chopped
â��¢1 cup shredded cheddar (or mozzaerlla) cheese
•¼ cup shredded parmesan
•21 jumbo pasta shells, cooked
•1½ - 2 cups spaghetti sauce (optional, but I love the combination of alfredo with tomato sauce!)
•Salt/Pepper to season

Steps:

  • 1.Pre-heat oven to 350 degrees. 2.In a large bowl, mix alfredo, chicken, broccoli, and cheeses. 3.Spoon mixture into pasta shells. 4.Grease 13 x 9 baking dish with butter or cooking spray. 5.Evenly spread spaghetti sauce on bottom of baking dish. 6.Arrange shells in baking pan. 7.Cover with foil and bake 35 minutes until heated thru. Notes Remember that the noodles need to be cooked prior to stuffing. I usually like cooking them 1-2 minutes under what the package says, that way they will fully cook when baking in the oven

WW STUFFED SHELLS WITH ALFREDO SAUCE



WW stuffed shells with alfredo sauce image

This recipe is from an older Weight Watchers recipe and the info on points is from the nutritional info. I did make a few changes so had to add more points, but for my family using alfredo sauce instead of plain tomato sauce made all the difference. I am calculating with the changes it would be around 8 points per serving which...

Provided by Jane Whittaker

Categories     Turkey

Time 1h30m

Number Of Ingredients 14

21 large jumbo pasta shells
1 small onion, chopped small
1 Tbsp garlic ( i use the jar garlic and put in a rounded tablespoon)
8 oz ground turkey
10 oz package frozen chopped spinach, zapped in microwave 3 minutes and moisture squeezed out
1 Tbsp olive oil
1 c low fat cottage cheese
1/4 oz grated romano or parmesean cheese, your choice
1 tsp fennel seeds
1 tsp dried basil
1 tsp dried oregano
1/4 tsp fresh ground black pepper
15 oz jar light garlic alfredo sauce, we used bertolli's
6 oz shredded mozzarella more if you like

Steps:

  • 1. Heat the olive oil in a heavy saucier, add the chopped onions, saute until almost translucent, add the garlic, cook for another minute, then add the ground turkey and cook until the turkey is cooked through.
  • 2. Meanwhile cook the shells in boiling salted water to package directions, then drain well.
  • 3. In a large bowl put the rest of ingredients except the alfredo sauce and mozzarella.
  • 4. Add the turkey mixture to the bowl and stir until combined.
  • 5. Fill each shell with 2 rounded tablespoons of filling and place in a well greased 9 by 13 inch pan.
  • 6. Pour the alfredo sauce evenly over the top. I usually reserve the mozarella for the last 10 minutes of baking for extra ooziness.

STUFFED SHELLS ALFREDO



Stuffed Shells Alfredo image

This pasta dish is so delicious and creamy rich. It pairs well with my Spinach Salad and garlic bread. It's sophisticated and kid-friendly at the same time. Enjoy!

Provided by Carol Davis

Categories     Pasta

Time 1h5m

Number Of Ingredients 16

1 box jumbo shells
CHEESE FILLING
32 oz container ricotta cheese
2 c shredded mozzarella
1/4 c grated parmesan
2 eggs, slightly beaten
1/2 tsp salt
1/4 tsp pepper
1/8 tsp nutmeg
2 c cooked, shredded chicken
10 oz package frozen broccoli florets, thawed and chopped small
ALFREDO SAUCE
1 stick butter
2/3 c light cream (half & half)
1/2 c grated parmesan
1 egg yolk, slightly beaten

Steps:

  • 1. PASTA SHELLS: Bring 4-6 quarts of water to a boil. Add pasta to boiling water. Boil uncovered for 9 minutes, stirring occasionally. Drain and cool on a sheet pan.
  • 2. CHEESE FILLING: In a large bowl mix together ricotta, mozzarella, and parmesan cheeses until well blended. Add egg and seasonings, mix well. Gently fold in chicken and broccoli. Generously stuff shells and line up in a large rectangular casserole dish, until you run out of filling or room in your casserole dish.
  • 3. ALFREDO SAUCE: Melt butter until hot in a medium saucepan. Remove from heat. Gradually stir in light cream, parmesan cheese, and egg yolk, until thick and creamy.
  • 4. Drizzle Alfredo sauce over stuffed shells in casserole dish. Cover with foil and bake in a 350 degree oven for 30 minutes. Remove foil and place under broiler for 5 minutes. Serve immediately, with parmesan cheese.

Tips:

  • For a richer flavor, use a combination of cheeses, such as ricotta, Parmesan, and mozzarella.
  • To make the shells easier to stuff, boil them for a few minutes until they are softened.
  • If you don't have a piping bag, you can use a spoon to stuff the shells.
  • To prevent the shells from sticking together, toss them with a little olive oil before baking.
  • Bake the shells until they are golden brown and the cheese is melted and bubbly.

Conclusion:

Stuffed shells Alfredo is a delicious and easy-to-make dish that is perfect for any occasion. With a few simple ingredients and a little time, you can create a meal that your family and friends will love. So next time you're looking for a hearty and satisfying meal, give stuffed shells Alfredo a try.

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