I'm a stuffed shell convert. I thought they were kinda blah and would never choose a jumbo shell over a pasta more satisfying to eat like spaghetti or ziti. It's almost like ordering a calzone instead of a slice of 'za; you know it never satisfies in the same way. But after making these, I'm into shells. (We're just dating, okay, it's not that serious.) I credit this newfound interest to the sauce in this recipe.
I made a super-simple from-scratch alfredo sauce, which is so simple you will never—I repeat, never—go back to using store-bought. It's a game-changer not only in its ease but also flavor. And it's only three ingredients so you can easily memorize the proportions: 1 stick butter, 1 cup heavy cream, and 1/2 cup Parmesan. OK, so it might sound like a prescription for a heart attack, but it's not like you're going to drink it straight from the pan (but wait, we did, but highly discourage going down that road—there are no stop signs anywhere in sight).
Beyond the sauce, you're making an easy ricotta filling of just Italian cheese blend, egg to hold everything together, and salt and pepper. Of course you can get creative by stirring in cooked crumbled Italian sausage or chopped bacon, but these are so delicious in their simplicity.
Get the recipe.
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