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24 jumbo pasta shells
2 cups cooked and shredded chicken
1 cup ricotta cheese
1 cup mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
1 egg
2 cloves garlic, minced
2 cups Alfredo sauce
1/4 cup fresh parsley, chopped
1 teaspoon salt
1/2 teaspoon black pepper
Extra mozzarella and Parmesan for topping
Directions
1. Preheat your oven to 375°F (190°C).
2. Cook the pasta shells according to package instructions until al dente, then drain and set aside to cool.
3. In a mixing bowl, combine the shredded chicken, ricotta, mozzarella, Parmesan, egg, garlic, parsley, salt, and pepper.
4. Spread a thin layer of Alfredo sauce on the bottom of a baking dish.
5. Fill each pasta shell with the chicken and cheese mixture and place them in the baking dish.
6. Once all shells are filled and placed in the dish, cover them with the remaining Alfredo sauce.
7. Sprinkle additional mozzarella and Parmesan cheese over the top.
8. Cover the dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes or until the top is golden and bubbly.
9. Let the dish cool for a few minutes before serving. Garnish with additional chopped parsley if desired.
Variations & Tips
For a bit of a twist, you can add some spinach to the filling, or even substitute the chicken with sautéed shrimp for a seafood version. Experimenting with different cheeses, such as Gouda or smoked mozzarella, can also add intriguing new flavors to this delightful dish.
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