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To truly appreciate the Creamy Roasted Veggie Alfredo Shells, it’s essential to understand the key ingredients that make this dish not only flavorful but also nutritious.

Creamy Roasted Veggie Alfredo Shells

Discover the delightful taste of Creamy Roasted Veggie Alfredo Shells, a perfect family meal that combines comfort and nutrition. This dish features jumbo pasta shells filled with a rich Alfredo sauce and a colorful medley of roasted vegetables like zucchini, red bell pepper, broccoli, and cherry tomatoes. The creamy sauce enhances the flavors while offering a wholesome option for everyone at the table. Perfect for special occasions or weeknight dinners, this recipe is easily customizable to suit dietary preferences. Enjoy a satisfying meal that caters to taste and health without sacrificing indulgence.
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Ingredients
  

For the Roasted Veggies:

1 medium zucchini, diced

1 red bell pepper, diced

1 cup broccoli florets

1 cup cherry tomatoes, halved

2 tablespoons olive oil

Salt and pepper to taste

For the Alfredo Sauce:

1 cup heavy cream

1 cup grated Parmesan cheese

4 cloves garlic, minced

2 tablespoons butter

1 teaspoon Italian seasoning

A pinch of nutmeg (optional)

Salt and pepper to taste

For the Pasta:

1 pound jumbo pasta shells

For Garnish:

Fresh parsley, chopped

Additional Parmesan cheese, for serving

Instructions
 

Preheat the oven: Preheat your oven to 400°F (200°C).

    Roast the veggies: On a large baking sheet, toss the diced zucchini, red bell pepper, broccoli florets, and halved cherry tomatoes with olive oil, salt, and pepper. Spread them evenly on the sheet and roast in the preheated oven for about 20-25 minutes, or until the veggies are tender and slightly charred.

      Cook the pasta: While the veggies are roasting, bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package instructions until al dente. Drain and set aside.

        Prepare the Alfredo sauce: In a large saucepan over medium heat, melt the butter. Add the minced garlic and sauté for 1-2 minutes until fragrant. Slowly pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese, Italian seasoning, nutmeg (if using), and season with salt and pepper to taste. Continue to cook, stirring frequently, until the sauce thickens, about 3-5 minutes.

          Combine pasta and veggies: In a large mixing bowl, combine the cooked pasta shells with the roasted veggies. Pour the Alfredo sauce over them and gently mix until everything is well-coated.

            Fill the shells: Using a spoon, fill each jumbo shell with the creamy roasted veggie mixture. Place the filled shells in a greased baking dish.

              Bake: If desired, sprinkle a little extra Parmesan cheese on top of the filled shells. Bake in the oven for an additional 15 minutes, or until heated through and slightly golden on top.

                Serve: Once out of the oven, garnish the shells with fresh chopped parsley and serve with additional Parmesan cheese on the side.

                  Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4-6 servings