Ingredients
- 20 jumbo pasta shells
- 2 cups cooked chicken, shredded
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 2 cups Alfredo sauce (store-bought or homemade)
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (optional)
Feel free to substitute ricotta with cottage cheese or add a handful of spinach for extra greens. This recipe is forgiving, much like the improvisational spirit of my abuela’s cooking.
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish lightly with cooking spray.
- Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside to cool slightly.
- In a large bowl, mix together the shredded chicken, ricotta cheese, half of the mozzarella cheese, Parmesan cheese, garlic powder, Italian seasoning, and black pepper. This creamy filling is where the magic happens!
- Spread 1 cup of Alfredo sauce evenly over the bottom of the prepared baking dish.
- Stuff each cooked pasta shell with the chicken and cheese mixture, then place them in the baking dish. I find this step meditative, much like rolling tortillas with my grandmother.
- Pour the remaining Alfredo sauce over the stuffed shells, ensuring they are well-covered. Sprinkle the rest of the mozzarella cheese over the top.
- Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
- Garnish with fresh parsley before serving, if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International