Ingredients
- Jumbo pasta shells, 24
- Cooked chicken breast, shredded, 2 cups
- Alfredo sauce, 24 ounces
- Cream cheese, softened, 8 ounces
- Ricotta cheese, 15 ounces
- Mozzarella cheese, shredded, 2 cups
- Parmesan cheese, grated, 1/2 cup
- Italian seasoning, 1 teaspoon
Instructions
- Step 1: Preheat oven to 350°F (175°C). Cook pasta shells according to package directions. Drain and set aside to cool slightly.
- Step 2: In a large bowl, combine shredded chicken, softened cream cheese, ricotta cheese, 1 cup of mozzarella cheese, parmesan cheese, and Italian seasoning. Mix well until thoroughly combined.
- Step 3: Stuff each cooked pasta shell with the chicken and cheese mixture.
- Step 4: Spread a thin layer of Alfredo sauce in the bottom of a 9×13 inch baking dish. Arrange the stuffed shells in the dish, seam-side up.
- Step 5: Pour the remaining Alfredo sauce over the stuffed shells and top with the remaining 1 cup of mozzarella cheese.
- Step 6: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the shells are heated through. Let stand for a few minutes before serving.
Notes
- For easier stuffing, slightly undercook the shells so they're firm but pliable.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave, or bake the whole dish covered with foil to prevent the cheese from burning.
- Garnish with fresh parsley and a sprinkle of red pepper flakes for a restaurant-worthy presentation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American