Description
Creamy, comforting stuffed pasta shells filled with shredded chicken, ricotta, and Alfredo sauce topped with melted cheese.
Ingredients
Scale
- 12 jumbo pasta shells
- 2 cups cooked chicken, shredded
- 1 cup Alfredo sauce
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 375°F (190°C). Boil the jumbo pasta shells according to package instructions until al dente. Drain and let cool.
- In a large bowl, combine shredded chicken, Alfredo sauce, ricotta, half of the mozzarella, garlic powder, Italian seasoning, salt, and pepper. Stir until smooth.
- Spoon the filling into each shell and place in a greased baking dish. Pour remaining Alfredo sauce over the shells, sprinkle with remaining mozzarella and Parmesan. Cover with foil and bake for 25 minutes.
- Remove foil and bake for an additional 10 minutes until the cheese is melted and golden. Let sit for 5 minutes before serving and garnish with parsley.
Notes
For extra flavor, add chopped spinach or sun-dried tomatoes to the filling. You can prepare the shells ahead of time and refrigerate or freeze them for later.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 4g
- Sodium: 800mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 43g
- Cholesterol: 75mg