Go Back
+ servings
Plate with three alfredo and vegetable stuffed shells
Print

Stuffed Shells Alfredo

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.
Course Main Course
Cuisine American
Keyword Stuffed Shells Alfredo
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 8 people
Calories 520kcal
Author Jennifer @ Plowing Through Life

Equipment

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: 520kcal | Carbohydrates: 32g | Protein: 30g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 102mg | Sodium: 1223mg | Potassium: 681mg | Fiber: 3g | Sugar: 6g | Vitamin A: 8383IU | Vitamin C: 35mg | Calcium: 535mg | Iron: 3mg