Stuffed Shells Alfredo

Cheesy Alfredo Stuffed Shells are filled with lots of vegetables and topped with three cheeses to make creamy and delicious vegetarian Stuffed Shells Alfredo recipe.

Cheesy and creamy stuffed shells with spinach and vegetables

If you like this recipe you may also enjoy our Cheesy Chicken Pasta Bake.

Alfredo Stuffed Shells Recipe

Jumbo stuffed shells with rich and creamy Alfredo sauce, spinach, zucchini, carrots, broccoli, mushrooms, and cauliflower make an easy dinner that feels very elegant. All of the cheese is why this dish tastes so great!

As we eat at home more it’s nice to have more easy pasta recipes that are restaurant quality but can be made on a budget. I’ve made these Cheesy Stuffed Shells with Spinach and Sausage for years and we all love them! Then I found my friend’s Olive Garden Stuffed Shells which are amazing!

So the quest for more easy stuffed shells recipes continues. I found this pasta recipe in a 4-H pamphlet from the 90s that someone made for a cooking contest.

Save this Recipe
Please enable JavaScript in your browser to complete this form.

Enter your email and I’ll send this recipe right to your inbox! Plus, I’ll send you new recipes every week!

Cheesy large shells stuffed with veggies and covered with alfredo sauce

These stuffed shells are packed full of vegetables, so it’s a great recipe for meal prep. Chop up the veggies for these shells at the same time you prepare veggies for a Pot Roast, Linguine Salad or Pasta E Fagioli Soup.

We love pasta and eat a lot of Crock Pot Mac & Cheese, Spaghetti Pizza and Baked Mac & Cheese. These meals are great, but we always have to make veggies to serve on the side. I’m also a fan of these stuffed shells because just like our Loaded Instant Pot Lasagna they are a great way to hide a lot of vegetables in a cheesy pasta dish.

Baking dish full of cheesy vegetarian stuffed shells

What’s Needed to Make Alfredo Stuffed Shells

  • Jumbo pasta shells
  • Alfredo sauce
  • Spinach
  • Zucchini
  • Carrots
  • Broccoli
  • Cauliflower
  • Mushrooms
  • Salt
  • Cottage cheese
  • Colby Jack cheese
  • Mozzarella cheese
  • Parmesan cheese

How to Make Alfredo & Veggie Stuffed Shells

Cook the pasta shells according the directions on the package. After draining I like to spread out in another pan.

While the shells are cooking prep veggies. Chop into small pieces so. This allows multiple vegetables and cheese to mix together packing flavor in every bite!

Using the same pot the pasta was cooked in cover the veggies with a little water and boil for 5 minutes. This will soften the veggies.

While the veggies are cooking I like to shred or prepare the cheeses.

Drain the veggies and stir in the cheeses and half a jar of Alfredo sauce.

Reserve about 1 1/2 to 2 cups of a mixture of all of the cheeses or just reserve most of the mozzarella cheese to sprinkle on top later on.

Once the cheeses and veggies are mixed well, fill up the large shells. Arrange them in a 9 x 13 inch baking dish or in a larger lasagna pan.

Then pour all the Alfredo on top of the shells. I may be known to use two full jars of sauce on these shells, but 1 1/2 work just fine.

Sprinkle with the remaining cheese.

I usually have extra shells that don’t fit in this dish. Just grab a smaller dish.

Bake in a 325°F oven for about 45 minutes until the cheese on top is beginning to brown and the sauce along the edges is warm and bubbly.

Melted white cheeses and alfredo white sauce on top of pan of stuffed shells

Here is the hard part, try to wait a few minutes before digging in because this is one hot casserole! Let it cool off before enjoying 🙂

Shells can be frozen before or after baking. I like to freeze prepared shells and freeze in individual portions so a quick lunch can be defrosted and enjoyed quickly.

Tips for Making Vegetable and Alfredo Stuffed Shells

  • 16 ounces of Alfredo sauce is about 1 1/2 jars, refrigerated or homemade Alfredo sauce can be used too
  • Shells taste best when veggies are chopped into small pieces
  • Shredded cheeses can be mixed together and 2/3 of the cheese stirred in the shells with the remaining 1/2 sprinkled on top OR just the mozzarella can be sprinkled on top
  • Separate cooked shells and allow them to cool before stuffing
  • Use the stockpot that pasta is cooked in to cook the veggies and mix the filling to help save dishes
  • Any ingredient except for Alfredo sauce and cheeses in stuffing can be omitted if you don’t have them on hand or don’t like them

More Great Family Meal Ideas with Pasta

Crock Pot Spaghetti is a great spin on baked spaghetti and super easy to make.

Pasta Shell Tacos are a fun way to enjoy tacos in a jumbo shell.

Instant Pot Chicken & Bacon Carbonara is another way to feed the family an easy meal they will enjoy. This meal reminds me of my favorite Olive Garden dish.

Cream Cheese & Beef Stuffed Shells are a hearty cheesy stuffed shell that the family enjoys.

Plate with three alfredo and vegetable stuffed shells

Stuffed Shells Alfredo

Servings 8 people
Author: Jennifer
Cheesy Alfredo Stuffed Shells are filled with lots of vegetables and topped with three cheeses to make to make creamy and delicious vegetarian Stuffed Shells Alfredo.
5 from 1 vote
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes

Ingredients
  

  • 8 ounces jumbo pasta shells cooked
  • 1 cup zucchini chopped
  • 15 ounces spinach chopped
  • 1 cup carrots chopped
  • 1 cup broccoli chopped
  • 1 cup mushrooms chopped
  • 1 cup cauliflower chopped
  • 1/2 teaspoon salt
  • 2 cups cottage cheese
  • 2 cups Colby Jack cheese
  • 2 cups mozzarella cheese
  • 1/3 cup Parmesan cheese
  • 16 ounces Alfredo sauce

Instructions
 

  • Prepare pasta shells according to directions on the package. Set aside.
  • In a saucepan or stock pot with enough water to just cover vegetables, place zucchini, spinach, carrots, broccoli, mushrooms, cauliflower and salt on medium heat. Boil for 5 minutes then drain.
  • Return drained vegetables to stock pot and stir in cottage cheese, Colby Jack cheese, Parmesan cheese and half a jar or about 5 ounces of alfredo sauce. Mix well.
  • Stuff shells and place side by side in a 9 x 13-inch baking dish. Another smaller baking dish will likely be needed for extra shells.
  • Pour one whole jar of Alfredo sauce over shells. Top with shredded mozzarella cheese.
  • Place in a 325°F oven for 45 minutes to an hour until the cheese is bubbly around the edges and lightly browned on top. The center should be warmed through at this point.

Notes

  • 16 ounces of Alfredo sauce is about 1 1/2 jars, refrigerated or homemade Alfredo sauce can be used too
  • Shells taste best when veggies are chopped into small pieces
  • Shredded cheeses can be mixed together and 2/3 of the cheese stirred in the shells with the remaining 1/2 sprinkled on top OR just the mozzarella can be sprinkled on top
  • Separate cooked shells and allow them to cool before stuffing
  • Use the stockpot that pasta is cooked in to cook the veggies and mix the filling to help save dishes
  • Any ingredient except for Alfredo sauce and cheeses in stuffing can be omitted if you don’t have them on hand or don’t like them

Nutrition

Calories: 520kcalCarbohydrates: 32gProtein: 30gFat: 30gSaturated Fat: 17gCholesterol: 102mgSodium: 1223mgPotassium: 681mgFiber: 3gSugar: 6gVitamin A: 8383IUVitamin C: 35mgCalcium: 535mgIron: 3mg

Nutritional Disclaimer

“Plowing Through Life” is not a dietitian or nutrition professional. Any nutritional information shared is an estimate and can vary greatly depending on specific products are used. If calorie count and other nutritional values are important to you, we recommend running the ingredients through an online nutritional calculator of your choice.

Tried this recipe?Mention @PlowingThroughLife or tag #PlowingThroughLife!

One Comment

  1. 5 stars
    YUM! They are so cheesy and delicious. Though I’d love anything covered in alfredo sauce 😉

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating