Description
Delicious stuffed shells filled with shredded chicken and creamy cheeses, packed with protein.
Ingredients
Scale
- 12 jumbo pasta shells
- 2 cups cooked chicken, shredded
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup alfredo sauce
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
- In a mixing bowl, combine shredded chicken, ricotta cheese, half of the mozzarella, Parmesan cheese, garlic powder, salt, and pepper. Mix until well combined.
- Spoon the chicken mixture into each pasta shell.
- Spread a layer of alfredo sauce on the bottom of a baking dish. Place the stuffed shells upright in the dish. Pour remaining alfredo sauce over the shells and top with the remaining mozzarella cheese.
- Cover with aluminum 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.
Notes
For added nutrition, consider mixing in vegetables like spinach into the chicken filling.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg