Description
Delicious jumbo pasta shells filled with creamy ricotta and chicken, topped with Alfredo sauce and cheese.
Ingredients
Scale
- 12 jumbo pasta shells
- 2 cups cooked chicken, shredded
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- ½ cup Parmesan cheese, grated
- 2 cups Alfredo sauce
- 1 teaspoon garlic powder
- ½ teaspoon Italian seasoning
- Salt and pepper, to taste
- Fresh parsley or basil, for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook the jumbo shells for 8-10 minutes until al dente. Drain and set aside.
- In a mixing bowl, combine the shredded chicken, ricotta, half of the mozzarella, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. Mix until smooth.
- Pour half of the Alfredo sauce into a baking dish, spreading it evenly. Stuff each cooled pasta shell with the chicken filling and place in the dish.
- Pour the remaining Alfredo sauce over the shells and sprinkle with the rest of the mozzarella cheese.
- Cover with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 5-10 minutes until cheese is bubbly and golden.
- Let sit for a few minutes before serving. Garnish with chopped parsley or basil.
Notes
Feel free to customize the filling or the sauce based on your dietary preferences.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 65mg