Ingredients
Scale
- 12 large pasta shells
- 2 cups cooked chicken (shredded)
- 1 cup Alfredo sauce (homemade or store-bought)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- to taste Salt and pepper
- to taste Fresh parsley (for garnish (optional))
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the pasta shells according to package instructions until al dente. Drain and set aside.
- In a large bowl, mix together the shredded chicken, ricotta cheese, half of the mozzarella, garlic powder, Italian seasoning, salt, and pepper.
- Pour half of the Alfredo sauce into the bottom of a baking dish.
- Stuff each pasta shell with the chicken mixture and place them in the baking dish.
- Pour the remaining Alfredo sauce over the stuffed shells, then sprinkle with the remaining mozzarella and Parmesan cheese.
- Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.
- Garnish with fresh parsley before serving. Enjoy!
- Prep Time: 15
- Cook Time: 40