Description
Indulge in a classic Italian-American comfort dish that brings restaurant-quality flavors to your home. These jumbo pasta shells are generously stuffed with a savory mixture of shredded chicken, creamy ricotta, and melted mozzarella cheese, then baked to perfection in a pool of velvety, rich Alfredo sauce. It is a decadent, crowd-pleasing dinner that perfectly marries the creamy indulgence of white sauce with the hearty satisfaction of pasta and chicken.
Ingredients
12 ounces jumbo pasta shells
2 cups cooked shredded chicken
24 ounces Alfredo sauce
1 cup ricotta cheese
2 cups mozzarella cheese, shredded
0.5 cup parmesan cheese, finely grated
1 tablespoon dried parsley
Instructions
Preheat your oven to 375 degrees Fahrenheit.
Boil a large pot of salted water and cook the jumbo shells until they reach an al dente state, then drain and lay them on a parchment-lined tray to prevent sticking.
In a medium bowl, combine the shredded chicken, ricotta cheese, 1 cup of mozzarella, half of the parmesan, and the dried parsley.
Spread 1 cup of Alfredo sauce on the bottom of a 9×13 inch baking dish.
Stuff each shell generously with the chicken and cheese mixture using a small spoon.
Arrange the filled shells into the baking dish in a single layer.
Pour the remaining Alfredo sauce over the top of the shells and sprinkle with the remaining cup of mozzarella and parmesan.
Bake for 30 minutes until the sauce is bubbling and the cheese is golden and melted.
Notes
Using rotisserie chicken saves time and adds flavor. Full-fat ricotta provides the best texture for the filling. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20
- Cook Time: 30
- Category: Trends Recipes
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 5g
- Sodium: 950mg
- Fat: 28g
- Saturated Fat: 14g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 110mg