Description
A comforting dish of pasta shells stuffed with a creamy chicken and cheese mixture, baked in Alfredo sauce.
Ingredients
Scale
- 12 large pasta shells
- 2 cups cooked chicken, shredded
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 2 cups Alfredo sauce
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the pasta shells according to package directions until al dente, then drain and set aside.
- Combine the shredded chicken, ricotta cheese, 1/2 cup of mozzarella cheese, Parmesan cheese, garlic powder, salt, and pepper in a mixing bowl.
- Stuff each pasta shell generously with the creamy chicken and cheese mixture.
- Spread 1 cup of Alfredo sauce evenly on the bottom of a baking dish.
- Arrange the stuffed shells in the dish and pour the remaining Alfredo sauce over the top.
- Sprinkle the remaining mozzarella cheese across the shells.
- Bake in your preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
- Garnish with chopped parsley before serving.
Notes
Feel free to swap out the chicken for turkey or use a plant-based alternative for a vegetarian twist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg