Stuffed Shells in Parmesan Cream Sauce

My version of stuffed shells involves 0 tomatoes, and a whole lotta’ silky goodness.


Welcome to my fun little twist on Italian food. A homey comfort food elevated with a classic ravioli base and luscious & silky Parmesan cream sauce.

Skipping the red sauce for the blanco, just because I can. If you didn’t already know, this Parmesan Cream Sauce is my secret homemade Alfredo sauce. So the fact that I’m sharing this with you is a BIG DEAL. Why? Let’s just say that those who have had it, never go back to that store bought stuff ever again. 😉

SHELL YEAH! 


PREP: 20 minutes
TOTAL: 1 hour, 5 minutes
YIELD: 6-8 servings (3 shells per person)

INGREDIENTS

SPINACH & MUSHROOM STUFFED SHELLS
  • 1 box Jumbo Stuffed Shells, prepared per box instructions (reserve the pasta water!)
  • 1 8oz. pack Portobella Mushrooms, chopped into small dices.
  • 1 medium Yellow Onion, chopped
  • 1 pack of Frozen Chopped Spinach
  • 1 15 oz. pack of Ricotta
  • 1 cup. Shredded Mozzarella Cheese
  • 1 cup. Shaved Parmesan Cheese
  • 4 garlic cloves, minced
  • 4 green chilis, mined (optional)
  • 1 tsp. Salt (to taste)
  • 1 tsp. Ground Black Pepper
  • 1 tsp. Red Pepper Flakes
  • 1 tsp. Dried Oregano
  • 1 tbsp. Olive Oil
PARMESAN CREAM SAUCE
  • 2 cups Light Cream (same as 1 pint)
  • 1 Small Yellow Onion, finely chopped
  • 3 Garlic Cloves, finely minced
  • 1 cup. Shaved Parmesan Cheese
  • 2 tsp. All Purpose Flour
  • 1 tsp. Salt
  • 1 tsp. Ground Black Pepper
  • 1 tsp. Red Pepper Flakes
  • 1½ tbsp. Butter
  • 1 cup. Reserved Pasta Water

INSTRUCTIONS

  1. Preheat oven to 350º F.
  2. In saute pan over medium-to-low heat, heat up Olive Oil. Add chopped Yellow Onion, Garlic, and Green Chilis. Saute for 2-3 minutes.
  3. Mix in Chopped Mushrooms and Frozen Spinach. Add in Salt, Ground Black Pepper, Red Pepper Flakes, and Dried Oregano. Set aside.
  4. In large mixing bowl, mix together Ricotta and Mushroom/Spinach mixture. Set aside.
  5. Prepare Parmesan Cream Sauce: In sauce pan over low heat, melt Butter. Add in chopped Yellow Onion and Garlic, and saute for 2 minutes. Sprinkle in Salt, Ground Black Pepper, Red Pepper Flakes, and Flour. Mix until flour is incorporated thoroughly. Slowly stir in Light Cream & Reserved Pasta Water. Mix in Shaved Parmesan Cheese until melted. Done!
  6. Spread 1/2 of Parmesan Cream Sauce on bottom of 9″x13″ pan. Evenly stuff shells with Ricotta mixture and place in pan, open side up. Repeat until mixture is done.
  7. Evenly pour rest of Parmesan Cream Sauce over shells. Sprinkle tops of shells with Mozzarella Cheese and Shaved Parmesan Cheese.
  8. Bake for 20 minutes, uncovered. After, broil on High for 5 minutes.
  9. Serve and Enjoy!

#TashTip: My Paremsan Cream Sauce is my go-to homemade “Alfredo” sauce for all white pasta dishes! You can even use the ricotta/mushroom/spinach mixture in raviolis! Skip the store bought sauces and try it out next time.

 

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