Stuffed Shell Alfredo Casserole

Submitted by ChefKimmie

"Comfort food at it's finest! You can sub out veggies for your favorites, this is just a starting point. We like to use chicken breasts in place of the italian turkey sausage, too. This is a great recipe to take to a pot luck, or freeze half for later. Makes lots and lots!"

 

• Ready In: 1hr 25mins
• Ingredients: 9
• Serves: 6-8

ingredients

• 1 (1 lb) package sweet Italian turkey sausage
• 2 (16 ounce) jars of your favorite prepared alfredo sauce
• 1 (14 ounce) package frozen broccoli florets
• 2 (14 ounce) cans artichoke bottoms
• 16 ounces low-fat ricotta cheese
• 1 (12 ounce) box jumbo pasta shells
• 1⁄4 cup Italian style breadcrumbs
• 1 large egg
• salt and pepper

directions

1. Preheat oven to 350 degrees.
2. Cook Pasta shells according to package directions (al dente), drain and set aside.
3. Meanwhile, remove casings from turkey sausage, brown, making small chunks. Drain any fat and set sausage aside.
4. In Large mixing bowl, combine ricotta, egg, bread crumbs, salt and pepper.
5. Chop broccoli and artichoke bottoms into small pieces, add to cheese mixture.
6. Add browned sausage to the cheese and veggie mixture, make sure it's well combined.
7. In 13 X 9 baking dish, pour 1/2 of one jar of Alfredo sauce. Stuff shells with sausage/cheese/veggie mixture, place individual shells in baking dish, filling dish to capacity. You may have cooked shells left over, discard these.
8. Pour remaining alfredo sauce over the top of the shells, adding pepper to taste.
9. Bake at 350 degrees, for about 1 hour, until the top gets a little brown, and there are bubbles all around. Enjoy!

Reviews

[SweetSueAl]

This was an awesome recipe. There were a few steps, but nothing too difficult. I cut the recipe in half,using an 8x8 pan (you need 15 shells for those who are wondering) with no problem at all. I also substituted chopped spinach for the brocolli, a taste preference for me. I asked my hubby how many stars and he said 5. Believe me, that is the highest compliment! Thank you ChefKimmie