Next, in a mixing bowl, combine the ricotta, half of the mozzarella, grated Parmesan, minced garlic, parsley, and Italian seasoning. Mix everything until well blended, then season with salt and pepper to taste. The filling should be creamy and aromatic, making your kitchen smell delightful! Now, carefully stuff each shell with the filling, placing them gently in a greased baking dish.
In a separate bowl, mix the heavy cream with the store-bought or homemade Alfredo sauce until well incorporated. Pour this creamy mixture evenly over the stuffed shells, ensuring they are bathed in that rich flavor. Sprinkle the remaining mozzarella on top for an extra cheesy finish. Cover the dish with aluminum foil, popping it in the oven for about 25 minutes or until bubbly.
After baking, remove the foil and let it bake for another 10 minutes to achieve that lovely golden crust on top. Trust me, when you pull that dish out, the enticing smell of melted cheese and creamy Alfredo will fill the air, making it hard to resist.
Pro Tips for Best Results
I’ve learned a few tricks in my kitchen to perfect these stuffed shells. First, don’t overcook the pasta! The shells should be slightly firm to the bite since they will continue cooking in the oven. I’ve made this mistake before, and trust me, mushy shells are not pleasant.
Also, feel free to taste your filling before you stuff the shells! It’s important to find the right balance of herbs and cheese so that every bite is bursting with flavor. Sometimes, I add a pinch of nutmeg for a touch of warmth that surprisingly complements the cheese.
Lastly, if you want an extra rich flavor, consider adding some cooked and seasoned ground sausage or spinach to the filling. It adds a delightful depth and makes the dish even more robust.
Common Mistakes to Avoid
One common mistake I used to make was not properly draining the pasta shells after boiling. If there’s too much water left, your filling won’t stay put, and everything can turn into a watery mess. I now let the shells sit in the colander a little longer, ensuring they’re ready to hold that luscious filling! (See the next page below to continue…)