Chicken Alfredo Stuffed Shells Recipe
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Category: |
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Ingredients: |
Ingredients: 25 large pasta shells
½ cup butter (1 stick)
1 cup heavy cream
¾ freshly grated Parmesan cheese
1 pound boneless skinless chicken breasts, cooked and shredded
1½ cups Ricotta cheese
1 cup freshly grated Mozzarella Cheese
½ cup freshly grated Parmesan Cheese
½ cup freshly grated Romano Cheese
1 egg
Salt & pepper
Fresh basil, roughly chopped or torn
Fresh parsley, roughly chopped or torn
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Directions: |
Directions:1. Boil pasta shells to almost al dente (about 9 minutes). Drain water and lay on a flat service to dry and cool.
2. While the pasta shells are cooling, make the alfredo sauce and the chicken filling.
3. Melt the butter over medium heat in a medium saucepan. Add cream and bring to a gentle boil. Remove from heat and stir in the ¾ cup Parmesan cheese. Sauce will thicken as it stands.
4. Preheat oven to 350 degrees F. Prepare an 13"x9" baking dish by lightly spraying with nonstick cooking spray.
5. Combine Mozzarella, Romano and Parmesan together. Reserve about ⅓ cup for topping. In a large bowl, combine cheese mixture and Ricotta Cheese with the egg and a little salt and pepper. Stir in shredded chicken.
6. Spoon half of the Alfredo sauce into the bottom of the 13"x9" baking dish. Stuff shells with the chicken mixture (a cookie scoop works really well for this) and arrange in a single layer in the baking dish. Spoon remaining Alfredo sauce over the stuffed shells. Sprinkle with the ⅓ cup cheese mix.
7. Bake in the preheated 350 degree oven for 15-20 minutes, or until cheese is lightly browned and bubbly.
8. Garnish with fresh basil and parsley, if desired. |
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