Baked Stuffed Shells in Alfredo Mushroom Shrimp Sauce

Here is our recipe of Stuffed Shells in a delicious Alfredo Mushroom Shrimp Sauce that will melt in your mouth, it's cheesy delicious, with lots of Mushrooms and cooked just right in Alfredo Sauce with Shrimp. It's So good rich and mouthwatering.


Ingredients
BAKED STUFFED SHELLS
1 box large pasta shells (12 ounces)
3 tablespoons olive oil (reserve 1 tablespoon for cheese mixture)
1 pound whole milk ricotta
2 cups fresh mozzarella (grated, divided)
1 1/2 cups parmesan (grated)
1/2 teaspoon fresh nutmeg (grated)
1/2 tsp parsley
1/2 tsp basil
Kosher salt and freshly ground black pepper (to taste)

Directions
Preheat oven to 375ºF.
SHRIMP SAUTE
Cook your shrimp up in 2 TB butter, just a dash of salt and pepper till sauteed

ALFREDO SAUCE
1 stick of butter
1 clove of minced garlic
1 pint of heavy cream
1 cup of fresh Parmesan cheese
2 tbsp cream cheese
1/4 tsp salt
1/2 tsp white pepper
.
In a sauce pan over medium heat – melt butter and add garlic and cook for two minutes, then add in mushrooms and cook a few minutes, then next add heavy cream and cream cheese and heat until bubbling, but do not boil.(This is Important)
Add in Parmesan Cheese and mix until the cheese melts.
Sprinkle in salt and pepper to taste (you don't need to use all of this, do to your liking).
Add your shrimp into the sauce and gently stir to mix.

Bring a large pot of salted water to a boil and cook the pasta 2 minutes less than the package directions.
To a large saute pan add olive oil and heat over medium-high heat. Add swiss chard and chili flakes, and cook until leaves are wilted, about 5 minutes. Season with salt. Place in a large bowl and allow to cool slightly. To the swiss chard, add the ricotta, 1 cup of mozzarella, parmesan, nutmeg, parsley, basil, olive oil, and mix to combine. Season with salt and pepper.

To Assemble: Spray baking dish with pam first, Coat the bottom of a 9x13-inch casserole dish with 1/4 of the  sauce and set aside. Spoon cheese mixture into each of the cooked shells and place them seam side up in the dish. Cover the shells with the remaining sauce, and top with the remaining mozzarella cheese.
Cover the casserole dish with foil and bake until cheese is melted, about 30 minutes. Take the foil off and bake for another 10 minutes or until light golden brown on top. Remove from the oven and let cool for 10 minutes. Sprinkle with basil and parsley and serve.
Tip: Place the ricotta mixture into a piping bag to easily fill cooked shells.