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Stuffed Shells: Stuffed Shells Alfredo

Source of Recipe

dailyrecipe.com


List of Ingredients

1 8 ounce package jumbo pasta shells
3 ounces cream cheese, softened
1 1/3 cups cottage cheese
1/4 pound fully cooked ham, diced (or prosciutto)
1/2 cup snipped fresh parsley
1/4 cup chopped pitted ripe olives
1 egg, slightly beaten
3 tablespoons grated Parmesan or Romano cheese
1 teaspoon dried basil leaves
3 tablespoons butter
1/4 cup snipped fresh parsley
3 tablespoons all purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup milk
1/2 cup half and half
1/3 cup shredded Jack cheese


Recipe

Prepare pasta shells according to package directions. Rinse and set aside. In a medium bowl, combine cream cheese, cottage cheese, ham, 1/4 cup snipped parsley, olives, egg, Romano cheese and basil. Set aside. Melt butter in a medium saucepan. Add remaining 1/4 cup parsley, flour, salt and pepper. Cook and stir for 1 minute. Blend in milk and half-and-half.

Cook over medium-high heat, stirring constantly, until mixture thickens and just comes to a boil. Add Monterey Jack cheese and stir until melted. Pour half the sauce in bottom of 12x8-inch baking dish. Carefully fill cooked pasta shells with cheese mixture. Arrange the shells on top of the sauce in pan. Pour remaining sauce over shells. Bake in 350ºF oven for 25 to 30 minutes, or until hot and bubbly. Makes 6 to 8 servings.