Stuffed Shells with Pesto Alfredo Sauce

Today on the Bite Tonight: Ricotta stuffed shells with Pesto Alfredo Sauce.

Being the working woman that I am, I am a fan of culinary short cuts in a pinch. Ma wanted to try frozen stuffed shells @ Meijer. Of course I doctored them up with homemade Alfredo and lots of garlic!

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Alfredo sauce: 

Make a roux with 2-3 tbsp. butter and 1/4 cup flour.

Slowly add 1/2 cup of milk or cream at a time. As it thickens add more. Add 2 cups total

Once desired consistency is met, add 2-3 garlic cloves, pepper, a couple dashes of Tastefully Simple Dried Tomato & Pesto seasoning, and 1/4 grated Parmesan cheese.

Tip: Use a garlic press for full flavor

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Pour a cup of Alfredo sauce in the bottom of the glass baking dish.

Arrange the frozen stuffed shells, top with Alfredo sauce and add peas and onions (or whatever veggies you like).

Bake for 45 minutes on 400 degrees.

panstuffedshells

Serve with garlic cheese Texas toast and enjoy!

stuffed shell

 

Of course, it wouldn’t be hard either to buy a tub of ricotta cheese, season it up with parsley, pepper, garlic, and Parmesan cheese and stuff inside cooked jumbo shells. It’s going on my list so keep your eyes open for the recipe.

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