Ingredients:

  • 12 oz jumbo pasta shells
  • 15 oz ricotta cheese
  • 2 cups cooked shredded chicken
  • 2 cups shredded mozzarella cheese
  • 3/4 cup grated Parmesan cheese
  • 1 large egg
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 cups Alfredo sauce
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a boil. Add the 12 oz jumbo pasta shells and cook for 2 minutes less than the package directions for al dente. Drain the shells in a colander and rinse immediately with cold water to stop the cooking process.
  2. In a large mixing bowl, combine the 15 oz ricotta cheese, 2 cups cooked shredded chicken, 1 cup of the mozzarella cheese, 1/2 cup of the Parmesan cheese, 1 large egg, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Stir until uniform.
  3. Preheat the oven to 375°F (190°C). Spread 1 cup of the Alfredo sauce across the bottom of a 9x13 inch baking dish.
  4. Spoon the ricotta mixture into each cooked shell and nestle them closely together in the prepared baking dish.
  5. Pour the remaining 2 cups of Alfredo sauce evenly over the shells. Sprinkle the remaining 1 cup of mozzarella and 1/4 cup of Parmesan cheese over the top.
  6. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 15-20 minutes until the cheese is bubbly and golden brown, and the internal temperature reaches 165°F (74°C).
  7. Let the dish rest for 5 minutes. Garnish with 1 tbsp chopped fresh parsley before serving.