Description
Creamy chicken Alfredo stuffed shells baked with ricotta, mozzarella, parmesan, and rich Alfredo sauce for the ultimate cozy family dinner.
Ingredients
Scale
- 20 jumbo pasta shells
- 2 cups cooked shredded chicken
- 1 1/2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 3 cups Alfredo sauce
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 2 tablespoons chopped fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 375°F and grease a 9×13 baking dish.
- Cook jumbo pasta shells according to package instructions until slightly firm. Drain and cool.
- In a large bowl, combine shredded chicken, ricotta cheese, 1 cup mozzarella cheese, parmesan cheese, parsley, salt, and black pepper.
- Spread 1 cup Alfredo sauce into the baking dish.
- Fill each shell with the chicken mixture and place into the dish.
- Pour remaining Alfredo sauce over the shells and sprinkle with remaining mozzarella cheese.
- Bake uncovered for 25 minutes until bubbly and golden.
- Rest for 10 minutes before serving and garnish with parsley.
Notes
- Use rotisserie chicken for faster prep.
- Do not overcook the shells to prevent tearing.
- Freshly grated mozzarella melts more smoothly.
- Add spinach or mushrooms for extra flavor and texture.
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 4g
- Sodium: 720mg
- Fat: 34g
- Saturated Fat: 17g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 39g
- Cholesterol: 118mg
Keywords: creamy chicken Alfredo stuffed shells, stuffed pasta bake, Alfredo casserole, cheesy baked pasta, cozy dinner recipe