Ingredients:

  • 12 jumbo pasta shells (about 300g)
  • 1 tablespoon salt (15g) (for the pasta water)
  • 1 cup ricotta cheese (250g)
  • 1 cup shredded mozzarella cheese (100g)
  • 1/2 cup grated Parmesan cheese (50g)
  • 1 large egg
  • 1/4 cup fresh basil, chopped (60ml)
  • 1 teaspoon garlic powder (5g)
  • Salt and pepper to taste
  • 1/2 cup unsalted butter (115g)
  • 1 cup heavy cream (240ml)
  • 2 cups grated Parmesan cheese (200g)
  • 2 cloves garlic, minced
  • Salt and freshly cracked black pepper to taste
  • Optional: Fresh parsley for garnishing

Instructions:

  1. Cook the Pasta: Boil salted water in a large pot. Cook jumbo shells according to package instructions until al dente. Drain and set aside.
  2. Prepare the Filling: In a mixing bowl, combine ricotta, mozzarella, Parmesan, egg, basil, garlic powder, salt, and pepper. Mix until well combined.
  3. Make the Alfredo Sauce: In a saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant (1 minute). Pour in heavy cream and bring to a simmer. Gradually whisk in Parmesan until smooth. Season with salt and pepper.
  4. Assemble the Dish: Preheat your oven to 375°F (190°C). Spread a layer of Alfredo sauce on the bottom of the baking dish. Fill each jumbo shell with the cheese mixture and place in the baking dish. Pour remaining Alfredo sauce over filled shells.
  5. Bake: Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until bubbly and golden.
  6. Garnish and Serve: Let it cool for a few minutes before serving. Garnish with fresh parsley.