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Creamy Sage Stuffed Shells

Jumbo pasta shells filled with creamy ricotta and baked in a rich sage-infused cream sauce topped with melted cheese.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 20-24 jumbo pasta shells
Filling
  • 2 cups ricotta cheese
  • 1 cup mozzarella cheese shredded
  • 0.5 cup Parmesan cheese grated
  • 1 egg
  • 2 tbsp fresh sage chopped
  • 2 cloves garlic minced
Sauce
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 2 cups heavy cream
  • 0.5 cup milk
  • 0.5 tsp salt
  • 0.5 tsp black pepper

Equipment

  • Mixing bowls
  • Baking dish
  • Saucepan
  • Whisk

Method
 

  1. Cook pasta shells until al dente, drain and set aside.
  2. Mix ricotta, mozzarella, Parmesan, egg, garlic, sage, salt, and pepper.
  3. Heat butter and olive oil, add sage, then stir in cream and milk.
  4. Spread sauce in baking dish, fill shells, and arrange in dish.
  5. Pour remaining sauce over shells and top with cheese.
  6. Bake at 375°F (190°C) for 30–35 minutes until bubbly.

Notes

You can add spinach or cooked sausage to the filling for variation.