Ingredients
Equipment
Method
Step 1: Prepare the Pasta Shells
- Fill a large pot with salted water and bring it to a boil. Add the jumbo pasta shells and cook according to package instructions until al dente (about 12 minutes). Drain the shells and drizzle with olive oil to prevent sticking. Set aside to cool slightly.
Step 2: Make the Filling
- In a large mixing bowl, combine shredded cooked chicken, ricotta cheese, ½ cup shredded mozzarella, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. Stir well until evenly mixed.
Step 3: Stuff the Shells
- Spoon the chicken and cheese mixture into each pasta shell. Fill them generously but gently to avoid breaking the shells. Place each stuffed shell seam-side up in a single layer in the baking dish.
Step 4: Add the Alfredo Sauce
- Pour Alfredo sauce evenly over the stuffed shells, covering most of them but leaving some cheese filling visible.
Step 5: Top and Bake
- Sprinkle remaining shredded mozzarella cheese over the top. Cover the baking dish loosely with foil and bake at 350°F (175°C) for about 25 minutes. Remove the foil for the last 5-7 minutes to brown the cheese.
Step 6: Garnish and Serve
- Remove from oven and let rest a few minutes. Garnish with freshly chopped parsley. Serve warm.
Notes
- Don’t overcook the pasta shells to prevent them from breaking when stuffing.
- You can add vegetables like spinach or mushrooms to the filling for extra flavor and nutrition.
- Leftovers keep well in the fridge for up to 3 days; reheat covered to retain moisture.
- For longer storage, freeze assembled shells before baking and bake from frozen when ready.