Tender jumbo pasta shells stuffed with a creamy chicken and cheese mixture, then baked in a rich Alfredo sauce. This indulgent dish is perfect for family dinners or special occasions!
Ingredients:
- 12 jumbo pasta shells, cooked and drained
- 2 cups cooked, shredded chicken
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 jar (15 oz) Alfredo sauce
- 1/4 cup chopped fresh parsley (optional)
Instructions:
- Preheat oven: Preheat to 375°F (190°C). Grease a 9×13-inch baking dish.
- Make the filling: In a large bowl, combine shredded chicken, ricotta cheese, mozzarella cheese, Parmesan cheese, and garlic powder. Mix until well blended.
- Stuff the shells: Spoon the chicken mixture into the cooked pasta shells, filling each generously.
- Assemble the dish: Spread half of the Alfredo sauce in the bottom of the prepared baking dish. Arrange the stuffed shells on top in a single layer. Pour the remaining Alfredo sauce over the shells.
- Bake: Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until bubbly and golden.
- Serve: Garnish with chopped parsley if desired. Serve warm with garlic bread or a side salad.
Nutrition (Per Serving):
- Calories: 400
- Carbohydrates: 18g
- Protein: 28g
- Fat: 22g
- Saturated Fat: 11g
- Fiber: 1g
- Sugar: 2g
- Sodium: 700mg
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