White Garlic Stuffed Shells

You guys, I am beyond tired this week. I’m glad this is the last week of camp because it is really taking it out of me.

I have been joking with my friends that on Friday I will be throwing myself a retirement party. They think I’m kidding….  I’m looking forward to a nice relaxing July and then plenty of time spent with my little girl from August on.

White Garlic Stuffed Shells - Supper for a Steal

These shells, while in no way healthy, are possibly one of our favorite meals. Unfortunately for my taste buds I can count on one hand the number of times I’ve made these, but my waistline thanks me. My sister learned how to make them in cooking camp years ago and they have been a family favorite ever since. Now, this week I will be sharing the recipes with my camp kids and I’m sure they will be a hit.

These make a huge batch so I usually invite some friends over for dinner and still have enough to prepare an extra pan to stick in the freezer. They reheat pretty well – the sauce may clump a little, but the flavor is still there.

White Garlic Stuffed Shells

I don’t think I would be able to even look at these photos and recipe unless I knew I would get to be enjoying them soon. They are that good. Make up a batch today for yourself.

White Garlic Stuffed Shells
Prep time
Cook time
Total time
Serves: 8-10
For the shells:
  • 1lb large pasta shells
  • 1 cup cooked chicken, chopped
  • 3 cups ricotta cheese
  • ½ cup grated parmesan cheese
  • 2 cups mozzarella cheese, shredded
  • 2 tablespoons green onion, choped
  • 1 tablespoon fresh parsley chopped
  • 2 eggs
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • pinch of nutmeg
For the sauce:
  • 2 tablespoons butter
  • 3 tablespoons garlic, minced
  • 2 cups heavy cream
  • 2 cups half and half
  • salt and pepper, to taste
  1. Cook the shells in a large pot of boiling, salted water until almost tender (about 1 minute less than what the box says). Drain and set aside.
  2. Preheat oven to 350 degrees. Grease a 9x13" baking dish.
  3. Prepare the sauce, heat the butter in a saucepan over medium heat. Add garlic and reduce to low. Cook garlic 2-3 minutes. Add cream and half and half, bring to a simmer and cook until reduced by ⅓. Season to taste with salt and pepper
  4. Combine chicken with ricotta, parmesan, and mozzarella cheese. Stir in green onion, parsley, eggs, salt and pepper. Spoon 1 cup of sauce into the bottom of the baking dish. Using a spoon, fill shells with cheese mixture. Pour the rest of the sauce over the shells. Cover dish with foil and bake 15 minutes until hot.
To Freeze: Prepare all the way up to baking in the oven. Instead cover with foil and freeze. Allow to thaw in the refrigerator the day you would like to serve it. Bake 15-20 minutes at 350 degrees until hot.

Approx cost per serving: $1.30

Get all my tasty recipes delivered to your inbox


    • says

      Haha we were so excited to get our 2nd fridge/freezer too. Now I don’t have to keep all the beer inside, plus plenty of room for all my crap that I throw in the freezer and forget about for 2 years…

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

CommentLuv badge