Stuffed Shells with Alfredo Sauce and Chicken
These stuffed shells with alfredo sauce are filled with ricotta, chicken, mozzarella, and parmesan, then baked until hot and creamy under a layer of melted cheese.
Ingredients
- 12 ounces jumbo pasta shells
- 2 cups cooked chicken
- 15 ounces ricotta cheese
- 3/4 cup grated parmesan divided
- 1 large egg
- 2 teaspoons Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups alfredo sauce
- 1 1/2 cups shredded mozzarella divided
Instructions
- Heat the oven to 350°F and grease a 9x13-inch baking dish.
- Cook the jumbo shells until al dente. Drain and rinse with cold water.
- Combine the ricotta, egg, Italian seasoning, salt, pepper, 1/2 cup parmesan, 1 cup mozzarella, and cooked chicken in a large bowl.
- Spread about 1/2 cup alfredo sauce over the bottom of the baking dish.
- Fill each shell with the chicken mixture and arrange in the prepared dish.
- Spoon the remaining alfredo sauce over the shells.
- Sprinkle with the remaining mozzarella and parmesan.
- Cover loosely with foil and bake for 20 minutes.
- Remove the foil and bake another 10 minutes until the cheese is melted and lightly browned.
- Let the shells rest for 5 minutes before serving.
Notes
- Rotisserie chicken is an easy shortcut.
- Cottage cheese can replace ricotta if preferred.
- Store leftovers in the refrigerator for up to 4 days.
- Freeze baked or unbaked shells for up to 3 months.
- Cover while reheating to help the alfredo sauce stay creamy.
- Double the recipe by preparing two baking dishes for meal prep or freezing later.
Nutrition
Calories: 709kcalCarbohydrates: 50gProtein: 41gFat: 37gSaturated Fat: 20gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.003gCholesterol: 186mgSodium: 1252mgPotassium: 372mgFiber: 2gSugar: 3gVitamin A: 683IUVitamin C: 0.01mgCalcium: 431mgIron: 2mg
Tried this recipe?Let us know how it was!