Four-Cheese Stuffed Shells

Easy to make and tasted great. Added frozen peas to stuffing, I don't know why, but it was good. Also added a few tablespoons of pesto. Used garlicky red sauce (prepared) and may add chile flakes to this next time. Took more like 30 minutes in oven. Maybe next time, set oven to 375.

I might add some garlic for more flavor in the future, but good standard stuffed shells and easy to make. Definitely would add more spices.

Doubled the recipe, but I feel like there is too much sauce. Absolutely delicious though, will definitely make it again!

Step 1 Preheat oven to 350°. In a large pot of salted boiling water, cook pasta shells until al dente. Drain, then return to pot and let cool. Step 2 Meanwhile, in a large bowl, stir together ricotta, Italian cheese, and egg, and season with salt and pepper. Stuff mixture into shells. Step 3 In a saucepan or skillet over medium-low heat, melt butter. Add cream and bring to a simmer, then stir in Parmesan and season with pepper. Step 4 Pour 2/3 of the sauce into an oven-proof skillet or baking dish, then arrange stuffed shells on top of sauce. Spoon remaining sauce over shells and sprinkle with more cheese. Step 5 Bake until cheese is melted and bubbly, 18 to 20 minutes. Garnish with basil and serve.

Delishous, very chessy and rich like Alfredo I would suggest coating a little bit of olive oil on the shells after you cook then and before stuff them so they don't stick together I used some Rao sauce when I ate them and it's honestly better than then the stuffed shells or fried shells at olive garden

It was good but next time I am not using the whole 1/2cup of butter in the sauce. As for me it was to greasy in the end result!

Made these over the weekend and it was so quick and easy to make. The shells do tend to fall apart while eating them but it doesn't have to look pretty. The one thing I would say though is I wasn't a fan on how oily the sauce was from the amount of butter. Maybe a little less butter and it would be better.

This is a really good base recipe to have. You can tailor it any way you want and add meat or make marinara instead of the cream sauce. But it’s delicious as is too.

It definitely took a second to make and it was a little bit messy but in the end it was super worth it. Me and my Mom actually added pancetta to the original filling and even made a new one! To make the other filling you add a cup or so of the Italian blend cheese, we cracked one egg into it, and we added some rotisserie chicken into the mix as well. From there you just stuff it in to the pasta shells like before.

Very good! Took about an hour long to make, would be even better with some shredded chicken in it if your looking for some more protein!

I doubled the recipe and added a pound of browned ground beef to the filling. All four of my kids enjoyed it. Definitely a win!

Added lean ground beef and swapped the ricotta for fat free cottage cheese and the heavy whipping cream for plain nonfat greek yogurt to pack in protein and lower fats!

It was decent but I am not sure I will make it again or make it frequently. On a side note, my mom who isn't a fan of ricotta (for the consistency) or parmesan (for the taste) did really like this recipe.

bit messy putting together but it was so worth it!

I took others' suggestions and added 1/2 lb sausage, cut down on the butter, and added a dollop of Raos arabiatta sauce. Perfect comfort food 👌

We added a little bit of spaghetti sauce with it and was amazing

Very cheesy! Like others suggested, I used a bit less butter in the Alfredo sauce. Good comfort food, but very very rich The pasta and cheese reheated ok, but the Alfredo sauce splits if you try to reheat this later

These were great, kids loved them

Can you ever really have too much cheese? This was a cheesy masterpiece.

Okay so this is SUPER rich but delicious. I did what others suggested and added some Italian seasoning to the stuffing mixture. Next time I might even cook and drain a half lb of Italian sausage to add to the mixture to give it eben more taste. I also added about 6oz of cream cheese to the sauce. So good! Add some red pepper flakes for a lil sizzle.

it was alright, maybe less butter

Faaaaaantastic. Added tomato to the sauce, which I highly recommend and per other comments, halved the butter.

I added green onion fresh basil and oregano to the filling as well as Italian dry herbs Himalayan salt and black pepper to the sauce.

Very creamy and delicious i added extra Parmesan in the filling and sprinkled some on top so easy to make

Super delicious

Extra parmesan in filling

I mean I should not have cooked it twice. Maybe somebody else.who ate it could comment on taste

I never knew alfredo sauce was so easy to make .. however I may be 20lbs fatter from all the delicious cheeses and butter .. definitely a special occasion side dish!!

Probably doesn't need quite so much butter in the sauce, but even so it was very tasty.

I added fresh minced garlic and Italian seasoning in the Alfredo! For me, living in a very high altitude region I think baking the dish for 30 mins is best!

Totally up my ally. I've had better versions though, but I'm not saying this is bad, just saying check out other ones too. It's still good!!!

extremely rich, but amazing with a warmed baguette to scoop up the left over sauce on the plate!