Description
A delicious pasta dish featuring large shells stuffed with a creamy chicken mixture and topped with sun-dried tomato Alfredo sauce.
Ingredients
Scale
- 12 ounces jumbo pasta shells
- 2 cups cooked chicken, shredded
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1/4 cup fresh parsley, chopped
- 2 cups sun-dried tomato Alfredo sauce
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions. Drain and set aside.
- In a bowl, combine the shredded chicken, ricotta cheese, mozzarella cheese, Parmesan cheese, parsley, garlic powder, Italian seasoning, salt, and pepper.
- Fill each cooked shell with the chicken mixture and place them in a baking dish.
- Pour the sun-dried tomato Alfredo sauce over the stuffed shells.
- Bake in the preheated oven for 25-30 minutes, or until heated through and cheese is bubbly.
- Garnish with additional parsley before serving.
Notes
- This dish can be assembled ahead of time and baked when ready to serve.
- You can substitute the chicken with ground turkey or a meatless alternative for a variation.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 stuffed shells
- Calories: 540
- Sugar: 4g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 110mg