Chicken Alfredo Stuffed Shells
Ingredients
The pasta
-
12
ounces
jumbo shells pasta
The filling
-
2
cups
cooked shredded chicken
-
1
container
ricotta cheese
-
1½
cups
shredded mozzarella cheese
-
1
cup
grated parmesan cheese
-
2
teaspoons
dried Italian seasoning
-
to taste
salt and pepper
The sauce
-
3
tablespoons
butter
-
2
tablespoons
flour
-
2
cups
whole milk
-
1
cup
heavy cream
Toppings
-
4
slices
bacon
-
½
cup
diced tomatoes
-
2
tablespoons
chopped parsley
-
cooking spray
Instructions
- Preheat the oven to 375°F and coat a 9x13 pan with cooking spray.
- In a large bowl, mix together the chicken, ricotta cheese, ½ cup mozzarella cheese, ¼ cup parmesan cheese, Italian seasoning, and salt and pepper.
- Melt the butter in a large pan over medium heat, whisk in the flour, and cook for 1 minute.
- Pour in the milk and cream, and simmer while whisking until the sauce thickens. Add the remaining ¾ cup parmesan cheese and season with salt and pepper.
- Spread ⅓ of the sauce in the bottom of the prepared pan.
- Stuff the jumbo shells with the chicken filling and arrange them in a single layer in the pan.
- Pour the remaining sauce over the shells and sprinkle with 1 cup mozzarella cheese.
- Bake uncovered for 25 minutes or until bubbly and cheese is browned.
- Top with bacon, tomatoes, and parsley before serving.
Nutrition Facts (estimated)
Servings
6
Calories
770
Total fat
43g
Total carbohydrates
54g
Total protein
44g
Sodium
623mg
Cholesterol
196mg
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