Menu
20 jumbo pasta shells
2 cups cooked and shredded chicken (rotisserie chicken works well)
1 cup ricotta cheese
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
2 cloves garlic, minced
1 teaspoon Italian seasoning
¼ teaspoon salt
¼ teaspoon black pepper
2 cups Alfredo sauce (homemade or store-bought)
2 tablespoons fresh parsley, chopped (optional, for garnish)
Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to the package instructions until al dente.
Drain and rinse under cold water to prevent sticking. Set aside.
In a large bowl, combine the shredded chicken, ricotta cheese, ½ cup mozzarella cheese, Parmesan cheese, garlic, Italian seasoning, salt and pepper.
Mix well until fully combined.
Preheat your oven to 375°F.
Spread 1 cup of Alfredo sauce on the bottom of a 9-inch-by-13-inch baking dish.
Spoon the chicken and cheese mixture into each shell and place them seam-side up in the baking dish.
Pour the remaining 1 cup of Alfredo sauce evenly over the stuffed shells.
Sprinkle the remaining ½ cup of mozzarella cheese on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
Remove the dish from the oven, and let it cool for 5 minutes.
Garnish with chopped parsley if desired, and serve warm.
