Ingredients
- Jumbo pasta shells, 24
- Chicken breasts, cooked and shredded, 2 cups
- Alfredo sauce, 24 ounces
- Ricotta cheese, 15 ounces
- Mozzarella cheese, shredded, 2 cups, divided
- Parmesan cheese, grated, 1/2 cup, divided
- Egg, 1 large
- Garlic powder, 1 teaspoon
Instructions
- Step 1: Preheat oven to 350°F (175°C). Cook pasta shells according to package directions. Drain and set aside.
- Step 2: In a large bowl, combine the shredded chicken, ricotta cheese, 1 cup of mozzarella cheese, 1/4 cup of Parmesan cheese, egg, and garlic powder. Mix well until combined.
- Step 3: Spoon the chicken and cheese mixture into each cooked pasta shell.
- Step 4: Spread a thin layer of Alfredo sauce in the bottom of a 9×13 inch baking dish. Arrange the stuffed shells in the dish.
- Step 5: Pour the remaining Alfredo sauce over the stuffed shells. Sprinkle with the remaining 1 cup of mozzarella cheese and 1/4 cup of Parmesan cheese.
- Step 6: Bake for 20-25 minutes, or until the cheese is melted and bubbly and the shells are heated through. Let cool slightly before serving.
Notes
- For easier filling, slightly undercook the pasta shells so they remain firm.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave, covered, to prevent drying, or bake in the oven until warmed through.
- Garnish with fresh parsley and a sprinkle of red pepper flakes for an elegant presentation and a touch of heat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American