Ingredients
Scale
- Jumbo Pasta Shells 24 count
- Chicken breasts 2, cooked and shredded
- Alfredo Sauce 24 ounces
- Cream Cheese 8 ounces, softened
- Ricotta Cheese 15 ounces
- Mozzarella Cheese 2 cups, shredded
- Parmesan Cheese 1/2 cup, grated
- Garlic Powder 1 teaspoon
Instructions
- Step 1: Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
- Step 2: Cook pasta shells according to package directions. Drain and rinse with cold water. Set aside.
- Step 3: In a large bowl, combine shredded chicken, softened cream cheese, ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, and garlic powder. Mix until well combined.
- Step 4: Stuff each cooked shell with the chicken and cheese mixture. Arrange the stuffed shells in the prepared baking dish.
- Step 5: Pour Alfredo sauce evenly over the stuffed shells. Sprinkle the remaining 1 cup of mozzarella cheese on top.
- Step 6: Bake in the preheated oven for 20-25 minutes, or until heated through and cheese is melted and bubbly. Let stand for 5 minutes before serving.
Notes
- For best flavor, tightly wrap leftover shells and refrigerate for up to 3 days.
- Reheat individual portions in the microwave with a splash of milk to prevent drying out.
- Serve with a simple side salad and garlic bread for a complete and satisfying meal.
- To prevent shells from tearing while stuffing, ensure they're fully cooled and slightly undercooked.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American