Description
Creamy and comforting stuffed shells filled with chicken and ricotta in a rich Alfredo sauce.
Ingredients
Scale
- Jumbo pasta shells
- 2 cups cooked chicken, shredded
- 1 cup ricotta cheese
- 1 cup Alfredo sauce
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- Fresh parsley or basil, chopped
- Salt and pepper, to taste
Instructions
- Boil salted water and cook the jumbo shells until al dente. Drain and set aside.
- In a bowl, mix together the cooked chicken, ricotta cheese, half of the Parmesan, minced garlic, and herbs. Season with salt and pepper.
- Preheat your oven to 350°F (175°C). Grease a baking dish and add a bit of Alfredo sauce to the bottom.
- Fill each shell with the chicken mixture and place them in the dish.
- Pour the remaining Alfredo sauce over the shells. Sprinkle the rest of the Parmesan cheese on top.
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes, until bubbling and golden.
- Let rest for a few minutes before serving. Garnish with fresh parsley.
Notes
To add richness, consider mixing in a bit of cream cheese into the filling. Pair with a side salad or garlic bread.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken, alfredo, stuffed shells, pasta, comfort food, Italian cuisine