Ingredients
- Jumbo Pasta Shells: 24
- Cooked Chicken Breast: 2 cups, shredded
- Alfredo Sauce: 24 oz jar
- Cream Cheese: 8 oz, softened
- Ricotta Cheese: 15 oz container
- Mozzarella Cheese: 1 1/2 cups, shredded, divided
- Parmesan Cheese: 1/2 cup, grated
- Garlic Powder: 1 teaspoon
Instructions
- Step 1: Preheat oven to 375°F (190°C). Cook pasta shells according to package directions. Drain and set aside to cool slightly.
- Step 2: In a large bowl, combine cooked chicken, cream cheese, ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, and garlic powder. Mix well until all ingredients are thoroughly combined.
- Step 3: Spoon the chicken and cheese mixture into each of the cooked pasta shells.
- 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 baking dish, seam-side up.
- Step 5: Pour the remaining Alfredo sauce evenly over the stuffed shells. Sprinkle the remaining 1/2 cup of mozzarella cheese over the top.
- Step 6: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is heated through. Let stand for a few minutes before serving.
Notes
- To prevent sticking, lightly grease your baking dish before adding the Alfredo sauce.
- Leftover stuffed shells can be stored in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat individual portions in the microwave or bake in a preheated oven at 350°F (175°C) until warmed through.
- Garnish with fresh parsley or basil for a pop of color and added flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American