Description
Creamy and indulgent stuffed pasta shells filled with shredded chicken, ricotta, mozzarella, and parmesan, all coated in a rich Alfredo sauce for a comforting, crowd-pleasing dinner.
Ingredients
- 20 jumbo pasta shells
- 2 cups cooked chicken breast, shredded
- 1 cup ricotta cheese
- 1 1/2 cups mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 2 cups Alfredo sauce
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- 1/2 tsp black pepper
- 1/2 tsp salt
- 2 tbsp fresh parsley, chopped
Instructions
- Preheat the oven to 180°C (350°F).
- Cook the jumbo shells according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a skillet over medium heat and sauté garlic until fragrant.
- Add shredded chicken, Italian seasoning, salt, and pepper. Stir and cook for 2–3 minutes. Remove from heat.
- In a bowl, mix ricotta cheese, 1 cup mozzarella, parmesan cheese, and the cooked chicken mixture.
- Spread 1 cup of Alfredo sauce on the bottom of a baking dish.
- Stuff each shell with the chicken cheese mixture and place into the dish.
- Pour remaining Alfredo sauce over the stuffed shells.
- Sprinkle the remaining mozzarella cheese on top.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake an additional 10 minutes until bubbly and lightly golden.
- Garnish with fresh parsley before serving.
Notes
- Use rotisserie chicken to save time.
- You can add spinach or mushrooms for extra flavor.
- Let rest for 5 minutes before serving.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American