Stuffed Italian Shells with White Sauce. Drizzle the remaining sauce on top. Sprinkle basil and chives (if using) on top, then sprinkle with salt and pepper. Heat the besciamella sauce, if it has become too stiff, then gradually pour over the tray (s) of stuffed shells. Stuffed Italian Shells with White Sauce

You can have Stuffed Italian Shells with White Sauce using 10 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Stuffed Italian Shells with White Sauce
  1. You need 1 box of Jumbo pasta shells.
  2. You need of sauce.
  3. You need 15 oz of Alfredo Sauce in a jar.
  4. You need 1 1/2 cup of Shredded Mozzarella cheese.
  5. It’s 1/2 cup of White wine (I use pinot).
  6. It’s 1/2 tbsp of garlic salt.
  7. Prepare of stuffing.
  8. Prepare 1 lb of Ground Italian sausage.
  9. It’s 12 oz of Ricotta cheese.
  10. It’s 1/2 can of Italian style chopped tomatoes.

Stir in water, tomato paste, bouillon and oregano. My comfort food of all time is cheesy pasta. And this recipe for Stuffed Shells is the epitome of cheesy pasta. It is one of those recipes that makes my soul–and of course my stomach–very happy!

Stuffed Italian Shells with White Sauce instructions

  1. Boil shells until cooked, drain then set aside to cool off..

  2. Begin to cook sausage..

  3. When sausage is mostly cooked, add half can of tomatoes and a splash of wine, continue cooking till done..

  4. Add ricotta to the sausage mixture, stir until evenly mixed..

  5. Stuff shells with the mixture and place them evenly in the baking dish..

  6. Empty Alfredo Sauce into a bowl..

  7. Add 1/2 cup of wine to the sauce (I put it in the Alfredo jar and shake it then empty it into sauce)..

  8. Add mozzarella, and garlic salt to sauce and mix..

  9. preheat oven to 370..

  10. Pour sauce over the shells, make sure its even. Give the dish a couple gentle shakes to get sauce in the nooks and crannys..

  11. Sprinkle a little bit of mozzarella on top..

  12. Bake for 45 mins, then enjoy :-)!!!.

Just like these spinach lasagna roll ups, or this baked pasta dish, this Italian stuffed pasta recipe is sure to please even the pickiest of eaters. Today, we are stuffing these giant shells, known as Conchiglie in Italian, with a mixture of meat and cheese. Any lean ground meat can be used in this recipe-beef, veal, chicken, turkey or even sausage. In a baking dish, spread a layer of sauce. Stuff shells with chicken-ricotta mixture and place in baking dish.