Nothing more comforting or delicious than veggie and cheese stuffed shells covered in homemade alfredo sauce! So creamy, buttery and delicious.
Thank you Land O’Lakes for sponsoring this recipe!
I know lots of you already have kids back in school and I’m only a teeny bit jealous. Ok, a lot jealous. But, I know come September 7th (my kids first day at their new school….does that seem a little late to you?) we’ll all be in the same boat, struggling to get dinner on the table, trying to feed these starving kids. My kids are in a constant state of starvation. Allegedly. OR so they say.
So, here is a great option to add into your dinner rotation that is filled with lots of protein and veggies galore while is still being so amazingly butterific!! How is that possible you ask? Homemade alfredo sauce. If you’ve never made homemade alfredo sauce before, giiiiirl get on it! It is one of the simplest things to make and is approximately 1400 times better than store bought. I figure the stuffed shell filling is so healthy that I can afford to be a little more generous with my homemade buttery alfredo 😉
A few more details about these Alfredo Stuffed Shells:
This filling is vegetarian, made with low fat cottage cheese, onion, garlic, asparagus, squash, roasted red peppers and kale. Super duper healthy 🙂 Of course you can make this filling however you like, and based on what you have in your fridge. More variations in the Recipe Tips section below.
The homemade alfredo sauce is made with Land O ‘Lakes Butter® with Olive Oil and Sea Salt (because YUM), grated Parmigiano Reggiano (the real stuff), heavy cream, salt and pepper. It takes about 5 minutes total. Yet another reason to make it from home!!
I’ll walk you through my step-by-step photos below as best as I can, but be sure to print out the recipe and read my tips! They are there to ensure you always have success with any recipe I’ve made 🙂
Let’s do it!!
How to make Stuffed Shells:
So, start by chopping what vegetables you have on hand. You’re going to want about 2 1/2 cups total. I used onion, garlic, zucchini, yellow squash, asparagus, roasted red pepper and frozen kale (not pictured).
Sautee the veggies in 2 tablespoons of Land O ’Lakes® Butter with Olive Oil and Sea Salt until tender, about 10 minutes.
Stir the veggies in with the other filling ingredients: low fat cottage cheese (that I blended to make smooth), Parmigiano Reggiano cheese, two eggs, salt and pepper.
Stuff those into some shells and place into a buttered casserole dish. (Buttered with that same Land O ’Lakes® Butter with Olive Oil and Sea Salt because I can’t get enough.) Set this aside for just a few minutes while we make the alfredo sauce.
And just like that, the alfredo is done! Ta-da! Ha….just kidding. It happened so fast that I didn’t snap the photos. BUT! All you do is melt butter in a large skillet. Once it is hot and melted, pour in cream and cheese and whisk – whisk – whisk until the cheese melts and you have a thick and smooth sauce. Add salt and pepper to taste and that is it. EASY.
Pour this warm sauce over your stuffed shells and bake!
Or, sit back and admire your work.
And then add a little more cheese because you had a little left.
And THEN throw it into the oven to bake.
Oh, hello gorgeous! After 30 to 40 minutes of baking, you should have a hot and bubbly pan or two of Alfredo Stuffed Shells.
Did I mention this feeds a crowd? It makes 30 total stuffed shells. Hence the copious amounts of butter and cream. Mmmm…..
After about 5 minutes, you can serve these babies up. I suppose you could serve them immediately, but they would be borderline hotter than the sun. Your call.
Anyways, be sure to grab the recipe card below and give this recipe a whirl this week. Have a great day, friends!
Helpful Recipe Tips and Links
(some affiliate links below)
Like I mentioned above, you can use the veggies I listed OR use what you have on hand. As long as you cook them until they’re tender, you should be good to go. If I were to do it all again, I’d take it easy on the asparagus and add more roasted red peppers because I’m a little obsessed.
I used frozen kale, however, kale doesn’t really soften like spinach would and you can’t really get rid of its texture. If you think you’d like a smoother filling, use spinach 🙂
In the recipe, I go into detail about the cottage cheese getting blended up until smooth. (A high powered blender for a good 30 seconds works like a charm! I have this blender.) BUT, that’s just because I like a smoother creamy filling in my stuffed shells. You don’t have to blend the cottage cheese at all if you don’t want to. It’s just personal preference. Also: ricotta cheese could be substituted, though it is higher in calories and lower in protein. You do you, buttercup.
I suppose you could use a jarred alfredo sauce, but why? Just make your own!
You could totally cover this with marinara if you’d prefer a tomato sauce versus an alfredo. My kids despise tomatoes (except for Eddie!) and are more likely to eat a white creamy sauce…which they did!
Alfredo Stuffed Shells
- 12 oz. box jumbo pasta shells*
for the Filling:
- 2 tablespoons Land O Lakes® Butter with Olive Oil and Sea Salt
- 1/2 large yellow onion finely diced
- 3 cloves garlic minced or grated
- 1 cup asparagus finely chopped
- 1/2 cup chopped zucchini
- 1/2 cup chopped yellow squash
- 1 roasted red pepper chopped
- 5 oz. frozen kale
- 1/2 teaspoon Italian Seasoning
- 1/2 teaspoon oregano
- 1 teaspoon basil
- 3 cups low fat cottage cheese blended until smooth**
- 1/2 cup grated Parmigiano Reggiano
- 2 large eggs
- Salt & pepper to taste
For the Alfredo Sauce:
- 1 cup Land O Lakes® Butter with Olive Oil and Sea Salt
- 2 cups heavy cream
- 3 cups grated Parmigiano Reggiano
- Salt & pepper to taste
- Bring large pot of salted water to boil. Cook pasta shells for 3/4 of the time on the package directions. Drain and set aside.
- While pasta is cooking, chop veggies and preheat oven to 350 degrees.
- Cooking the filling: In a large skillet, melt Land O Lakes® Butter with Olive Oil and Sea Salt over medium-high heat. Sauté onion, garlic and asparagus for about 2 minutes before adding remaining vegetables and seasonings. Cook another 5-7 minutes or until tender. Pour into a bowl. Stir together with cottage cheese, Parmigiano Reggiano, eggs, salt and pepper.
- Fill each shell with one heaping tablespoon of filling and place into a buttered casserole dish. Set aside.
- Make the alfredo: Melt 1 cup Land O 'Lakes® Butter with Olive Oil and Sea Salt over medium heat. Once butter is hot and crackling, whisk in heavy cream, Parmigiano Reggiano, salt and pepper. Whisk over medium heat until cheese melts, sauce comes together and is smooth. Pour over prepared shells and top with any remaining Parmesan cheese (optional).
- Bake 30-40 minutes or until hot, bubbly and browned around the edges. Serve hot.
- *I make the entire 12 oz. box of shells just incase there are a few broken ones. You could count out 30 shells if you don't want to cook them all!**I blend my cottage cheese in a blender to make it creamy and smooth because I like that texture better than cottage cheese on its own. Feel free to use as is or substitute ricotta cheese.