Ingredients
Scale
- 12 large jumbo pasta shells
- 2 cups cooked chicken, shredded
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 2 cups Alfredo sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
- In a large bowl, mix together the shredded chicken, ricotta cheese, mozzarella cheese, Parmesan cheese, Alfredo sauce, Italian seasoning, garlic powder, salt, and black pepper.
- Stuff each shell with the chicken mixture and place them in a greased baking dish.
- Pour any remaining Alfredo sauce over the shells.
- Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until bubbly and golden.
- Let cool for a few minutes before serving.
Notes
- <li- For extra flavor, consider adding fresh herbs like basil or parsley.
<li- Serve with a side salad for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
- Diet: Gluten-free if using gluten-free pasta
Nutrition
- Serving Size: 1 stuffed shell
- Calories: 400
- Sugar: 2g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg