Garlic Stuffed Jumbo Pasta Shells

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Servings: 24 Difficulty: Intermediate
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Creamy, garlicky jumbo shells stuffed with a rich white sauce and baked to golden perfection
Garlic Stuffed Jumbo Pasta Shells recipe image
Garlic Stuffed Jumbo Pasta Shells recipe image
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Garlic Stuffed Jumbo Pasta Shells

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 24 Calories: 16.4

Description

Indulge in the comfort of these Garlic Stuffed Jumbo Pasta Shells, a hearty Italian-inspired main dish that brings warmth to any table. Each tender shell is generously filled with a luxurious, velvety sauce made from butter, fresh garlic, flour, milk, and heavy cream, creating a rich and savory experience. The subtle briny kick from finely chopped anchovies adds depth, while fresh parsley provides a bright, herbal finish. This dish is perfect for family dinners, potlucks, or when you crave a satisfying, homemade meal. With its creamy texture and robust garlic flavor, this recipe is sure to become a favorite for pasta lovers seeking a delicious and filling centerpiece.

Ingredients

Directions

  1. Bring a large pot of salted water to a boil. Add jumbo pasta shells and cook according to package directions until al dente. Drain well and set aside.
  2. In a large skillet over medium heat, melt 6 tablespoons of butter. Add 6 finely chopped garlic cloves and saut&# 195;© for 1-2 minutes until fragrant but not browned.
  3. Sprinkle 6 tablespoons of flour over the garlic butter mixture. Whisk constantly for 1-2 minutes to cook the raw flour taste out, forming a roux.
  4. Gradually pour in 2 cups of milk and 1 cup of heavy cream, whisking continuously to prevent lumps. Simmer gently until the sauce thickens, about 5-7 minutes.
  5. Remove the skillet from heat. Stir in finely chopped anchovy fillets and fresh parsley until fully incorporated into the sauce.
  6. Carefully stuff each cooked pasta shell with the creamy garlic sauce. Place stuffed shells in a greased baking dish.
  7. Bake in a preheated oven at 375ðF (190ðC) for 15-20 minutes, or until the shells are heated through and the edges are bubbly. Serve warm.

Nutrition Facts

Servings 24

Amount Per Serving
Calories 16.4kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.1mg1%
Total Carbohydrate 3.1g2%
Dietary Fiber 0.2g1%
Sugars 0.1g
Protein 0.6g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of milk to restore creaminess.

Substitutions: For a dairy-free version, replace butter with vegan margarine and use oat or soy milk and coconut cream instead of dairy milk and heavy cream.

Tip: Anchovies melt into the sauce, adding a savory umami depth rather than a fishy taste. If you prefer a milder flavor, reduce the amount of anchovies.

Variation: Top with breadcrumbs and parmesan cheese before baking for a crunchy crust.

Keywords: garlic, italian, jumbo, main, pasta, shells, stuffed, vegan, homemade, comfort food, creamy, dinner, white sauce, baked, family meal, savory, rich, anchovy, parsley, comforting
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