Garlic Stuffed Jumbo Pasta Shells

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Servings: 24 Difficulty: Intermediate
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Savory vegan shells filled with rich garlic cream and baked to perfection
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These Garlic Stuffed Jumbo Pasta Shells are a comforting, plant-based twist on a classic Italian favorite. The jumbo shells are generously filled with a luxurious mixture of garlic, parsley, and anchovy-infused cream sauce, then baked until bubbly and golden. The combination of tender pasta and the aromatic, savory filling creates a dish that feels both elegant and homey. Perfect for weeknight dinners or potlucks, this recipe delivers bold flavors without the use of dairy or meat. The garlic and parsley provide a fresh, herbaceous note that balances the richness of the sauce. It’s a satisfying meal that comes together quickly using pantry staples, making it an easy yet impressive option for feeding a crowd or enjoying a cozy night in.

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Garlic Stuffed Jumbo Pasta Shells

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

Description

These Garlic Stuffed Jumbo Pasta Shells are a comforting, plant-based twist on a classic Italian favorite. The jumbo shells are generously filled with a luxurious mixture of garlic, parsley, and anchovy-infused cream sauce, then baked until bubbly and golden. The combination of tender pasta and the aromatic, savory filling creates a dish that feels both elegant and homey. Perfect for weeknight dinners or potlucks, this recipe delivers bold flavors without the use of dairy or meat. The garlic and parsley provide a fresh, herbaceous note that balances the richness of the sauce. It&# 226;ÂÂs a satisfying meal that comes together quickly using pantry staples, making it an easy yet impressive option for feeding a crowd or enjoying a cozy night in.

Ingredients

Directions

  1. Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to package instructions until al dente. Drain and rinse briefly with cool water to stop the cooking process.
  2. In a large skillet, melt the butter over medium heat. Add the finely chopped garlic cloves and cook until fragrant, about 1-2 minutes, being careful not to burn them.
  3. Stir in the flour to coat the garlic, cooking for another minute to create a roux. Gradually whisk in the milk and heavy cream, ensuring there are no lumps.
  4. Simmer the sauce, stirring frequently, until it thickens enough to coat the back of a spoon. Remove from heat and stir in the finely chopped anchovy fillets and parsley. Season with a little salt to taste.
  5. Spoon the garlic cream mixture into each cooked pasta shell. Place the stuffed shells in a greased baking dish.
  6. Bake at 375ðF (190ðC) for 20 minutes or until the filling is hot and 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.

Keywords: garlic, pasta, shells, stuffed, vegan, italian, garlic sauce, baked pasta, comfort food, plant based, anchovy, cream sauce, parsley, dinner, easy recipe, vegetarian alternative, flour, main dish
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