Ingredients
Scale
- 12 large jumbo pasta shells
- 2 cups cooked chicken, shredded
- 1 cup ricotta cheese
- 2 cups Alfredo sauce
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
- In a large bowl, combine shredded chicken, ricotta cheese, 1 cup of Alfredo sauce, Italian seasoning, salt, and pepper.
- Stuff each pasta shell with the chicken and ricotta mixture.
- Spread a layer of remaining Alfredo sauce on the bottom of a baking dish.
- Arrange the stuffed shells in the dish and pour any remaining Alfredo sauce on top.
- Sprinkle mozzarella and Parmesan cheese over the top.
- Bake for 25-30 minutes until the cheese is bubbly and golden.
- Let cool for a few minutes before serving.
Notes
- For extra flavor, you can add sautéed vegetables to the filling.
- If you prefer a spicier kick, add red pepper flakes to the Alfredo sauce.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: High Protein
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 80mg