Giant Cheese Stuffed Pasta Shells

Instructions

1. 01

   Preheat your oven to 375-F.

2. 02

   Cook the jumbo pasta shells in salted boiling water for 2 minutes less than the recommended cooking time. You want them to be very al dente for stuffing. Drain and run the cooked shells under cold tap water to cool them down. Set them aside.

3. 03

   Melt the butter in a large skillet and add the garlic. Cook the garlic for 2 minutes, then whisk in the flour and cook for an additional 2-3 minutes.

4. 04

   Pour in the milk and cream and mix well, turn down the heat and bring the sauce to a simmer. Stir while simmering until the sauce thickens; about 5 minutes. Add the Parmesan cheese and adjust the salt and pepper.

5. 05

   Combine the ricotta cheese, 1/2 the Italian blend shredded cheese, onion powder, garlic powder, and green onions in a bowl. Mix well. Add a pinch of pepper if you like.

6. 06

   Transfer about half the sauce to the bottom of a 10x10-inch casserole dish.

7. 07

   Stuff the pasta shells filling each with about 1/4 cup of the cheese mixture and lay them into the casserole dish on top of the sauce. Repeat until they're all filled.

8. 08

   Pour the remaining sauce over the top of the stuffed shells, then sprinkle the remaining cheese over the top.

9. 09

   Bake at 375-F for about 20 minutes or until the shells are hot and bubbly. Turn on the broiler for the last 2 minutes of cooking time to brown the top.

10. 10

    Serve and enjoy!