Ingredients
Scale
- 12 jumbo pasta shells
- 2 cups cooked chicken, shredded
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 4 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup unsalted butter
- 1/4 teaspoon crushed red pepper flakes
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions until al dente.
- In a bowl, mix together the shredded chicken, ricotta cheese, mozzarella cheese, Parmesan cheese, garlic, parsley, salt, and black pepper.
- Stuff each cooked shell with the chicken mixture.
- In a saucepan, melt the butter and add crushed red pepper flakes, cooking for a minute.
- Pour the garlic butter over the stuffed shells in a baking dish.
- Bake in the preheated oven for 25-30 minutes until heated through and slightly golden.
Notes
- For added flavor, consider using cooked spinach or herbs like basil in the filling.
- Top with extra mozzarella before baking for a cheesier top.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Italian
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 2 stuffed shells
- Calories: 450
- Sugar: 2g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 100mg