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Ricotta Alfredo Stuffed Shells on a plate
Andrew Fowler

Ricotta Alfredo Stuffed Shells

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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 oven to 375°F. Cook shells with tablespoon salt to 2 minutes short of package time. Gently drain; separate on plate.
  2. Mix ricotta, egg, 2 oz mozzarella, 1/4 cup Parmesan, 1/4 teaspoon salt, pepper, and nutmeg. Melt butter in saucepan; whisk flour 1 minute.
  3. Gradually whisk in milk and cream; simmer 3 minutes. Remove from heat; add remaining Parmesan and salt. Spread 1/2 cup sauce in 9-by-13-inch dish.
  4. Evenly fill shells; arrange open-side up. Spoon remaining sauce over and between; top with remaining mozzarella.
  5. Cover; bake 25 minutes, then uncovered 5 to 8 minutes until bubbling and centers 165°F. Rest 5 minutes; serve three shells per person.