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Four Cheese Alfredo-Stuffed Shells
Four Cheese Alfredo-Stuffed Shells

Four Cheese Alfredo-Stuffed Shells

3 Review(s)
Cook Minutes 1 Hr 15 Min
Prep : 20 Min Cook: 55 Min
This recipe is inspired by the region of Campania in Italy.
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6 Servings
Servings
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 Tbsp. extra virgin olive oil
285 g baby spinach leaves
1 jar (650 mL) Classico di Napoli Tomato & Basil Pasta Sauce
2 cups ricotta cheese
1 cup Cracker Barrel Shredded Mozzarella Cheese
1/2 cup Classico Alfredo di Parma Four Cheese Alfredo Pasta Sauce
1/3 cup finely chopped prosciutto
2 eggs, beaten
2 small garlic cloves, minced
dash ground nutmeg
1/2 cup Kraft 100% Parmesan Grated Cheese, divided
1 pkg. (250 g) jumbo pasta shells (12 shells), cooked
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Step 1
Heat oil in large nonstick skillet on medium-high heat. Add spinach; cook 1 to 2 min. or just until wilted, stirring constantly. Cool.
Step 2
Heat oven to 375ºF. Pour tomato and basil pasta sauce into 13x9-inch baking dish sprayed with cooking spray.
Step 3
Squeeze excess moisture from spinach. Chop spinach; mix with ricotta, mozzarella, Alfredo sauce, prosciutto, eggs, garlic, nutmeg and half the Parmesan. Spoon evenly into pasta shells; place over sauce in baking dish. Sprinkle with remaining Parmesan; cover.
Step 4
Bake 40 min. or until heated through, uncovering after 30 min.
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Substitute
Prepare using Classico di Milano Vodka Sauce Pasta Sauce.
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Nutrition
Calories
500
Calories From Fat
0
% Daily Value
Fat 24 g
Saturated fat 13 g
65 %
Cholesterol 130 mg
Sodium 890 mg
37 %
Carbohydrate 44 g
Fibre 4 g
Sugars 7 g
Protein 27 g
Vitamin A
80 %
Vitamin C
35 %
Calcium
40 %
Iron
30 %
Servings
6 servings, 2 stuffed shells each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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