Ingredients
– Jumbo pasta shells
– Ricotta cheese
– Mozzarella cheese, shredded
– Parmesan cheese, grated
– Heavy cream
– Garlic, minced
– Fresh parsley, chopped
– Italian seasoning
– Salt and pepper
– Olive oil
– Alfredo sauce (homemade or store-bought)
Equipment Needed
– Large pot for boiling pasta
– Baking dish (9×13 inches)
– Mixing bowls
– Wooden spoon or spatula
– Measuring cups and spoons
– Whisk
– Aluminum foil
Step-by-Step Instructions
First, preheat your oven to 375°F (190°C). While the oven warms up, bring a large pot of salted water to a boil and cook the jumbo pasta shells according to the package instructions until they’re al dente. Make sure they are not overcooked, as they will be baked later! Once cooked, drain the shells and lightly toss them in a little olive oil to prevent sticking. The aroma of that fresh pasta is divine! (See the next page below to continue steps…)