Garlic Bread Stuffed Shells

Creamy ricotta stuffed shells loaded with roasted garlic, baked in a rich garlic Parmesan cream sauce, and finished with a buttery crispy panko topping.

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 25 minutes
Special Equipment: Baking dish

Ingredients

• 1 box jumbo pasta shells

• 2 whole heads garlic, roasted

• 15 oz whole milk ricotta

• 2 cups shredded mozzarella, divided

• 1/2 cup grated Parmesan cheese

• 1 large egg

• 2 tbsp fresh parsley, chopped

• Salt and black pepper, to taste

  Garlic Herb Butter Sauce:

• 1 stick unsalted butter

• 4 cloves garlic, minced

• 1 cup heavy cream

• 1/4 cup grated Parmesan cheese

• 1 tsp Italian seasoning

• Pinch of red pepper flakes

  Crispy Panko Topping

• 1/2 cup panko breadcrumbs

• 1/2 cup seasoned breadcrumbs

• 3 tbsp melted butter

• 1/3 cup grated Parmesan cheese

• 1/2 tsp garlic powder

• Fresh parsley, chopped, for garnish

Directions

1. Preheat the oven to 400°F. Wrap the garlic heads in foil and roast for 35 to 40 minutes, until soft and caramelized. Let cool, then squeeze the roasted garlic cloves into a bowl.

2. Cook the jumbo shells 1 to 2 minutes less than al dente. Drain and lay flat to cool.

3. In a large bowl, combine the ricotta, 1 cup mozzarella, Parmesan, egg, parsley, roasted garlic, salt, and pepper. Mix until smooth and well combined.

4. Melt the butter in a saucepan over medium low heat. Add the minced garlic and cook for 1 to 2 minutes until fragrant. Stir in the heavy cream, Italian seasoning, and red pepper flakes. Simmer for 2 minutes, then whisk in the Parmesan until smooth.

5. Spread a layer of the garlic butter sauce into the bottom of a 9 x 13 inch baking dish. Fill each pasta shell with the ricotta mixture and arrange them in the baking dish. Pour the remaining garlic butter sauce over the shells and sprinkle with the remaining 1 cup mozzarella.

6. In a small bowl, combine the panko breadcrumbs, seasoned breadcrumbs, melted butter, Parmesan, and garlic powder. Sprinkle evenly over the shells.

7. Bake uncovered for 20 to 25 minutes, until hot and bubbly. Broil for 1 to 2 minutes, until the topping is deep golden brown.

   Garnish with fresh parsley and extra Parmesan before serving.