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jumbo pasta shells filled with white ricotta cheese in a pale Alfredo sauce beneath a modest melted-mozzarella topping in a plain baking dish
Melissa Hart

Ricotta Alfredo Stuffed Shells

The ricotta filling should be soft enough to spoon but firm enough to stay inside the shells as you move them into the dish. Drain watery ricotta briefly before measuring it, then mix in the egg and a little cheese. Keep the pasta slightly underdone. It has a covered bake ahead, and the Alfredo needs to reach between the shells so their ridges finish without drying. A small mozzarella topping is plenty when the filling and sauce already bring this much dairy.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 18 jumbo pasta shells about 6 oz
  • 1 tbsp fine salt for pasta water
  • 1 1/2 cups whole-milk ricotta drained if watery
  • 1 large egg
  • 4 oz mozzarella cheese grated, divided
  • 3/4 cup freshly finely grated Parmesan divided
  • 1/2 tsp fine salt for filling and sauce, divided
  • 1/4 tsp black pepper
  • 1/8 tsp ground nutmeg
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream

Method
 

  1. Heat the oven to 375°F. Cook shells in water with the tablespoon salt until 2 minutes short of the package time, then drain gently and separate on a plate.
  2. Mix ricotta, egg, 2 oz mozzarella, 1/4 cup Parmesan, 1/4 teaspoon salt, pepper and nutmeg. Melt butter in a saucepan and whisk in flour for 1 minute.
  3. Gradually whisk milk and cream into the saucepan and simmer for 3 minutes. Remove from heat and stir in remaining Parmesan and salt; spread 1/2 cup sauce in a 9-by-13-inch baking dish.
  4. Fill shells evenly with ricotta mixture, arrange open-side up in the dish and spoon remaining sauce over and between them. Scatter remaining mozzarella on top.
  5. Cover and bake for 25 minutes, then uncover for 5 to 8 minutes until bubbling and the centers reach 165°F. Rest for 5 minutes and serve three shells per person.