Steak Gorgonzola Alfredo Stuffed Shells are a twist on an Italian pasta Copycat Olive Garden recipe. Ground beef, four cheeses, sun-dried tomatoes, and spinach in a cream sauce. #olivegarden #stuffedshells #alfredo
4ouncesgorgonzola crumbles(or blue cheese) (approximately 1 cup)
Bring a large stock pot of water to a boil over high heat. Salt the water and add the shells to cook until just al dente and a little firmer than you want them to be in the end (approximately 2 minutes shorter than box directions). When done, drain and set aside.
While the noodles are cooking, cook the ground beef in a large skillet or medium stock pot over medium heat until cooked through, approximately 5-7 minutes. Drain excess fat when no pink remains and add the 2 Tablespoons of balsamic. Set aside.
Also while the noodles are cooking (or after cooking in the same stock pot) make the alfredo sauce. Combine the butter and heavy cream in a medium or large pot over medium heat until the butter is melted. Add the nutmeg. Bring to a simmer.
Once simmering, remove the sauce from the heat. Add the Parmesan cheese and whisk to combine until melted. Season to taste with salt and black pepper. Set aside.
Make the cheese mixture by combining all of the cheese mixture ingredients in a small bowl. Set aside.
Heat the oven to 375 F.
Place a little of your sauce in the bottom of your baking dish to cover. Using a spoon, fill each shell approximately half way full with the cheese mixture. Then scoop some ground beef into the shell. Place the shell in the baking dish, open side up. (Alternatively, you can mix the beef straight into the cheese mixture).
Repeat with the remaining cheese mixture and shells.
Cover the shells with the alfredo sauce, 3/4 cup mozzarella, and 1/4 cup Parmesan cheese. Bake at 375 F until the cheese is melted and starting to brown on top, approximately 20 minutes.
Garnish with additional gorgonzola, sun-dried tomatoes or fresh basil if desired and serve immediately.
The exact number of shells will vary based on how much you stuff them and how much chicken you use.The balsamic is optional but I find it pulls everything together and the acid helps cut through the heaviness and richness of the dairy products.You can also top it off with some balsamic glaze!