Garlic Stuffed Jumbo Pasta Shells

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.

Cuisine: Italian

Courses: Main 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

1/2 kilogram Jumbo pasta shells

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;Â© 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 375ÃÂ°F (190ÃÂ°C) 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

Read it online: https://www.chefs-mate.com/recipe/garlic-stuffed-jumbo-pasta-shells/