24 extra-large pasta shells
Chicken, cooked and shredded, 2 cups
a quarter cup of ricotta
1 cup of shredded mozzarella cheese
Half a cup of Parmesan cheese, grated
One egg
2 minced garlic cloves
2 tablespoons Pasta sauce with an Alfredo twist
quarter of a cup of chopped fresh parsley
1/4 teaspoon of salt
Black pepper, half a teaspoon
A little more Parmesan and mozzarella to sprinkle on top
What to do
Start by getting your oven ready at 375°F, or 190°C.
2. Cook the shells of the pasta until they are al dente, as directed on the box. Drain and let cool.
Third, in a large bowl, whisk together the egg, garlic, parsley, ricotta, mozzarella, Parmesan, and pepper with the shredded chicken.
Four, coat the base of a baking dish with a thin coating of Alfredo sauce.
Put the pasta shells on the baking dish after filling them with the chicken and cheese mixture.
Sixth, pour the leftover Alfredo sauce over the shells after they are all filled and in the dish.
7 Finish by topping with more Parmesan and mozzarella.
8. Place aluminum foil over the dish and bake for 25 minutes. After that, take the foil off and continue baking for another 10 minutes, or until the top is bubbling and brown.
Wait a few minutes for the dish to cool before serving. 9. If desired, garnish with more chopped parsley.
Changes and Hints
Put a seafood spin on it by replacing the chicken with sautéed shrimp or adding spinach to the stuffing. If you want to spice up this delicious meal, try using Gouda or smoked mozzarella instead of the regular mozzarella.
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