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Quick Notes: This is adapted from a recipe that Delish originally made (https://www.delish.com/cooking/recipe-ideas/recipes/a45728/four-cheese-stuffed-shells-recipe/). The recipe they had was great on its own, but I feel like I’ve made some adjustments to make it even better. My Stuffed Shells with Alfredo and Basil does have a more complex cheese recipe, so feel free to kinda tweak it to your liking or even just buy the Italian mix. It’s fine.
Ingredients
- 1 box jumbo shells, cooked to package specifications
- 2 cups ricotta
- 3/4 cup butter
- 2 cups heavy cream
- 1 1/4 cup shredded parmesan, divided
- 1/4 cup shredded mozzarella
- 1/4 cup shredded smoked gouda
- 1/4 cup shredded asiago (you can sub for more parm if necessary)
- 1 egg
- 2 teaspoons minced garlic, divided
- salt and pepper
- Chopped fresh basil and more parm for garnish
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, mix together egg, ricotta, gouda, asiago, mozzarella, 1/4 cup parmesan, and one teaspoon minced garlic. Mix until well combined, and salt and pepper to taste. Set aside.
- In a medium-sized saucepan over medium-high heat, melt the butter. Stir in 1 teaspoon of garlic and saute for 2-3 minutes.Â
- Add the heavy cream to the saucepan and bring it to a simmer. Slowly whisk in the remaining parmesan and salt and pepper the sauce. Whisk until the cheese is melted and the sauce is a bubbly little cauldron of flavor and self-loathing because this is definitely going "straight to your ass."
- In a 9 x 13 baking dish, pour just enough sauce that it covers the bottom.Â
- Stuff each of your shells with a little of the filling and add it to the pan. This is not a perfect science and you are probably going to have some leftover shells. That's fine. Just shovel some cheese in these tasty little carb beds and move on until the pan is full or your cheese is gone.Â
- Pour the rest of the sauce over the top and bake uncovered for about 25 minutes. Â
- Remove from the oven and allow it to cool for about ten minutes. Sprinkle with parm and fresh-cut basil and serve.Â
Pair this up nicely with our Chicken and Gnocchi Soup!
