Description
Creamy Italian stuffed shells bring comfort and flavor to your dinner table. Rich ricotta and spinach nestle inside tender pasta, promising a hearty meal that delights with Mediterranean warmth and homemade goodness.
Ingredients
Scale
Main Ingredients:
- 1 ½ cups heavy cream
- 1 cup shredded Italian cheese blend
- ½ cup mozzarella or parmesan
Cooking Fats:
- ½ stick (113 grams) unsalted butter
- 1 teaspoon olive oil
Aromatics and Seasonings:
- ½ shallot, minced
- 2 cloves garlic
- Salt and pepper to taste
Instructions
- Warm the oven to 375°F, preparing a suitable baking environment for the stuffed shells.
- Fill a large pot with salted water and cook jumbo shells until tender. Once cooked, gently rinse with cold water to halt the cooking process and prevent sticking.
- In a skillet, heat olive oil and sauté diced onions and green peppers until they become translucent and slightly softened.
- Add minced garlic to the vegetable mixture and cook briefly to release its aromatic qualities.
- Introduce ground turkey to the skillet, breaking it into small pieces and cooking until completely browned and no pink remains.
- Season the turkey mixture with garlic powder, onion powder, Italian seasoning, red pepper flakes, fennel seeds, salt, and pepper, ensuring even distribution of flavors.
- Pour tomato sauce into the skillet with the seasoned turkey, allowing the mixture to simmer and meld together for approximately 10 minutes.
- Create the Alfredo sauce by melting butter in a separate saucepan, then adding minced garlic and shallots to develop a rich, fragrant base.
- Gently pour heavy whipping cream into the butter mixture, bringing it to a subtle simmer while stirring continuously.
- Incorporate Italian cheese blend and parmesan, stirring until the sauce transforms into a smooth, creamy consistency.
- Enhance the Alfredo sauce with a splash of pasta water, salt, pepper, and roasted garlic powder to elevate its flavor profile.
- Spread a thin layer of tomato sauce across the bottom of a baking dish to prevent sticking.
- Carefully stuff each shell with the seasoned turkey mixture, filling them generously but not overfilling.
- Drizzle the prepared Alfredo sauce over the stuffed shells, ensuring even coverage.
- Sprinkle shredded mozzarella on top, creating a golden, melty cheese layer.
- Bake in the preheated oven for 25-30 minutes until the cheese is fully melted and slightly bubbling.
- Allow the dish to rest for 10 minutes after removing from the oven, which helps the shells set and makes serving easier.
- Garnish with fresh parsley for a touch of color and added freshness before serving.
Notes
- Prep Like a Pro: Gather all ingredients beforehand to streamline cooking and avoid last-minute kitchen chaos.
- Pasta Perfection: Cook shells al dente to prevent them from becoming mushy during baking, ensuring a perfect texture.
- Flavor Boost: Toast fennel seeds briefly before adding to enhance their nutty, aromatic profile and intensify the dish’s complexity.
- Sauce Savvy: If Alfredo seems too thick, gradually add pasta water to achieve desired consistency without compromising richness.
- Cheese Wisdom: Use freshly grated cheese for superior melting and more robust flavor compared to pre-shredded alternatives.
- Make-Ahead Magic: Assemble the dish a day in advance and refrigerate, allowing flavors to meld and making mealtime stress-free.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 580
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 48 g
- Saturated Fat: 30 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 130 mg