Ingredients
The Garlic Bread Filling:
1 box (12 oz) jumbo pasta shells
2 whole head of garlic (for roasting)
15 oz whole milk ricotta cheese
2 cups freshly shredded mozzarella cheese
½ cup freshly grated Parmesan cheese
1 large egg (to bind the cheese together)
2 tbsp fresh parsley, finely chopped
½ tsp kosher salt & 1/4 tsp black pepper
The Garlic Herb Butter Sauce ( or just 1 cup alfredo sauce)
½ cup (1 stick) unsalted butter
4 cloves fresh garlic, minced (gives a sharp garlic bite to balance the sweet roasted garlic)
1 cup heavy cream
¼ c grated parmesan
1 tsp Italian seasoning
A pinch of red pepper flakes
Panko Topping:
½ cup Panko breadcrumbs
½ cup breadcrumbs
3 tbsp unsalted butter, melted
⅓ cup freshly grated Parmesan cheese
½ tsp garlic powder
fresh parsley
Directions
Step 1
Preheat your oven to 400°F. Cut the top 1/4-inch off 2 heads of garlic to expose the cloves. Drizzle with a little olive oil, wrap it tightly in aluminum foil, and bake for 35 to 40 minutes until the cloves are soft, caramelized, and fragrant. Let it cool slightly, then squeeze the roasted garlic paste out of the skins.
Step 2
While the garlic roasts, bring a large pot of heavily salted water to a boil. Cook the jumbo shells 1 to 2 minutes shy of al dente (they will finish cooking in the sauce). Drain, rinse gently with cold water to stop the cooking, and lay them out on a baking sheet so they don't stick together.
Step 3
In a large mixing bowl, combine the ricotta, 1 cup mozzarella, 1/2 cup of Parmesan, the egg, parsley, salt, pepper, and all of the squeezed roasted garlic paste. Mix vigorously until the roasted garlic is completely incorporated into the cheese.
Step 4
In a medium saucepan over medium-low heat, melt the stick of butter. Add the minced fresh garlic and Italian seasoning, cooking for 1 to 2 minutes just until fragrant (do not let the garlic brown). Slowly whisk in the heavy cream and red pepper flakes. Let it simmer gently for 2 minutes until it thickens slightly into a silky, buttery sauce. Add the parmesan and mix until smooth and remove from heat
Step 5
Reduce your oven temperature to 375°F.
Step 6
Pour about 1/3 of your garlic-herb butter sauce into the bottom of a 9x13 inch baking dish to coat it. Stuff each pasta shell generously with the roasted garlic and ricotta filling, and arrange them closely together in the dish. Once all the shells are in, pour the remaining butter sauce evenly over the top of the shells. Top with 1 cup mozzarella
Step 7
In a small bowl, toss the Panko breadcrumbs, melted butter, Parmesan cheese, and garlic powder together until the breadcrumbs are evenly coated and resemble wet sand. Sprinkle this mixture heavily over the stuffed shells.
Step 8
Bake uncovered for 20 to 25 minutes, or until the sauce is bubbling up around the sides. Broil for the last 1 to 2 minutes, watching it until the Panko crust turns a deep, crisp golden brown.
Step 9
serve with extra parmesan and fresh parsley
