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Alfredo Stuffed Shells

Alfredo Stuffed Shells

Nothing more comforting or delicious than veggie and cheese Alfredo Stuffed Shells! So creamy, buttery, and delicious.
Course Dinner
Cuisine Italian
Keyword Alfredo Stuffed Shells
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 30 stuffed shells
Calories 230kcal
Author Lauren Brennan


  • 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.


Calories: 230kcal | Carbohydrates: 11g | Protein: 10g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 61mg | Sodium: 370mg | Potassium: 123mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1084IU | Vitamin C: 8mg | Calcium: 179mg | Iron: 1mg