Store-bought Alfredo sauce and three kinds of cheese combine for a rich and comforting meal that comes together in a flash.
Serving Size:
6
Active Time:
25 min.
Total Time:
1 hr., 15 min.
Ingredients
- 1 pkg. (12 oz.) jumbo pasta shells
- 1 jar (15 oz.) Alfredo pasta sauce
- ¼ cup white wine or water
- ½ tsp. pepper
- 2 (15 oz.) conts. ricotta cheese
- 1 pkg. (8 oz.) shredded Italian 5-cheese blend
- 1 egg
- ¼ cup grated Parmesan cheese
- ¼ cup chopped fresh parsley
- ½ tsp. garlic powder
- ½ tsp. salt
- Parsley leaves
Instructions
- Heat oven to 350°F. Coat shallow 3 qt. baking dish with cooking spray. Cook pasta according to package directions; drain. In bowl, combine Alfredo sauce, wine and ¼ tsp. pepper. Spread ½ cup sauce mixture over bottom of dish.
- Combine ricotta, 1 cup cheese blend, egg, Parmesan, chopped parsley, garlic powder, salt and remaining ¼ tsp. pepper. Dividing equally, fill shells with mixture; place in baking dish. Top with remaining sauce mixture; cover with foil. Bake 45 min. Uncover; sprinkle with remaining 1 cup cheese blend. Bake until cheese is melted, 5 min. Garnish with parsley leaves.
