Description
Delicious jumbo pasta shells stuffed with a creamy chicken and cheese mixture, baked until bubbly.
Ingredients
Scale
- 20 jumbo pasta shells
- 2 cups cooked shredded chicken
- 1 1/2 cups ricotta cheese
- 1 cup shredded mozzarella
- 1/2 cup grated Parmesan
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups Alfredo sauce
- 1 tablespoon chopped parsley
- 1 cup mozzarella for topping
Instructions
- Preheat oven to 350°F.
- Cook pasta shells until al dente and set aside.
- Combine shredded chicken, ricotta, mozzarella, Parmesan, and seasonings in a bowl.
- Spread 1 cup Alfredo sauce in the bottom of a baking dish.
- Stuff each pasta shell with the chicken mixture and place in the dish.
- Pour remaining Alfredo sauce over the shells.
- Top with mozzarella cheese.
- Cover with foil and bake for 20 minutes.
- Uncover and bake for an additional 10–15 minutes.
- Garnish with parsley and serve warm.
Notes
- These stuffed shells can be prepared ahead of time and refrigerated before baking.
- Feel free to customize the filling with your favorite ingredients!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 shells
- Calories: 500
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg