Afraid to fix the wrong thing? Time to come out of your shell!
I love that this can be the main course of just a side dish. If you want to have a meatless option just don’t add the chicken. Simple. It is always nice to have a meatless option if serving a big crowd. Trust me on this, you could save yourself a heap load of embarrassment.
And with prep time under 15 minutes you will have more time to be with friends or family rather than working over a hot stove.
CHICKEN ALFREDO STUFFED SHELLS RECIPE
Serves: 6
Ingredients
- 1 box jumbo pasta shells
- 1 (15 ounce) jar alfredo sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1/2 cup grated romano cheese
- 1 1/2 cups ricotta
- 1 egg
- 2 cups chicken, cooked and shredded
- salt and pepper, to taste
- fresh parsley, for garnish
Directions:
- Preheat oven to 350 degrees F.
- Cook pasta shells according to package directions.
- Spray a 9×13-inch baking dish with nonstick cooking spray and spread 1 cup of alfredo sauce on the bottom.
- In a small bowl, combine mozzarella, parmesan and romano cheese; set aside 1/2 cup of combined cheeses for topping.
- Mix ricotta cheese, egg, chicken, salt and pepper in with cheese you aren’t reserving for topping.
- Spoon chicken and cheese mixture into each shell and place in the prepared baking dish.
- Once all shells are filled and placed in the baking dish, top with remaining alfredo sauce and cheese.
- Cook for 20 minutes, or until cheese is melted.
- Garnish with fresh parsley before serving.
Quick Tip. Make this into two smaller dishes and put one in the freezer for later. I actually bought small foil loaf pans and think that might be a good option.
Recipe and Photo courtesy of ELyse of Six Sisters Stuff