Five Ingredient Stuffed Shells
Well, when designing recipes for stuffed shells, I kind of went overboard with my Chile Colorado-inspired chicken stuffed shells. For this recipe for stuffed shells, I wanted to do the opposite and see if I could produce a recipe for stuffed shells with as few ingredients as possible. Five seemed like a good number and, after seeing the results, I think it turned out pretty well!
By the way, we’re not counting water as an ingredient since it doesn’t make it into the final product. Plus, it’s my blog so I can cheat however I want!!
You will need:
- 1 box of stuffed shells
- 2 bricks cream cheese
- 5 cloves garlic, minced
- 2 cups heavy cream
(See, that’s no so bad, is it?)
By the way, if I could have had six ingredients, I’d top the shells with some shredded mozzarella cheese. If I had seven ingredients, I would definitely want some white pepper in both the sauce and the cream cheese mix. And if I could have eight ingredients, some cooking spray to grease the baking dish, but I’m a man of my word.
- Prepare the stuffed shells according to package directions. If the package directions, don’t specify boiling the shells in salty water, boil them in salty water!
- While the stuffed shells are boiling, combine 1.5 boxes of cream cheese with 3 cloves of garlic.
- Fill the shells with cream cheese when they are done cooking.
- Also, in a sauce pan over medium heat, bring the cream to a simmer with the other two cloves of garlic.
- When the sauce just starts to simmer, mix in the rest of the cream cheese to thicken the sauce slightly.
- Preheat oven to 350.
- Finally, pour about a third of the sauce into the baking dish. Layer the shells on top of the sauce.
- Liberally coat the shells with the rest of the sauce and bake until warm.