Chicken Alfredo Stuffed Shells

For the Filling:

1 cup chicken, cooked and shredded (e.g., Rotisserie)

2 eggs, beaten

2 cups spinach, frozen, drained

1 cup ricotta cheese

1 cup mozzarella cheese, shredded

1 cup parmesan cheese, grated

Salt & pepper, to taste

1/4 cup parsley, fresh, chopped

1/4 cup basil, fresh, chopped

1 tsp Italian seasoning

For the Pasta:

1 lb jumbo shells pasta

1/2 cup mozzarella cheese, for topping

Directions:

For pasta:

Bring a large pot of water to a boil. Add a large handful of salt and the jumbo shells, stirring

occasionally. Boil as per package instructions, then drain, rinse, and set aside.

For Alfredo sauce:

Melt butter in a heavy-bottomed deep skillet over medium-high heat. Reduce heat to medium, add

garlic, and sauté for a couple of minutes. Add heavy cream, stir, then whisk in parmesan cheese until

melted and smooth. Season with salt and pepper.

For filling:

Combine chicken, eggs, spinach, ricotta, mozzarella, parmesan, herbs, and seasonings. Mix in half of the

Alfredo sauce.

For shells:

Preheat oven to 375°F. Grease a 9×13 baking pan. Fill each shell with the chicken mixture, place in the

pan, and cover with remaining Alfredo sauce. Top with mozzarella cheese.

Bake for 25-30 minutes until bubbly and golden. Serve hot.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes

Kcal: 804 kcal | Servings: 6 servings