PREP TIME: 15 MINS | COOK TIME: 35 MINS | TOTAL TIME: 50 MINS | SERVINGS: 6
If you are looking for a new easy, and quick lunch or dinner, my money is in these jumbo pasta shells stuffed with chicken Alfredo. Super simple to whip up and a guaranteed hit!
These jumbo shells are stuffed with three varieties of cheeses topped with luscious creamy Alfredo sauce. Plus, this is freezer-friendly, so you can make this ahead and simply store it in the freezer. Pop in the oven for an easy and fast meal perfect for everybody!
INGREDIENTS
1 pound boneless skinless chicken breasts cooked and shredded
30 Large Pasta Shells
1 Egg, beaten
1 1/2 cups cottage cheese
1/2 cup shredded Parmesan Cheese
1 cup freshly grated Mozzarella Cheese
1/2 cup shredded Romano Cheese
15 ounces jar garlic Alfredo sauce
Fresh parsley for garnish, if desired
1/2 teaspoon salt
1/2 teaspoon pepper
How to make Chicken Alfredo Stuffed Shells
Step 1: Prepare the oven. Preheat it to 350 degrees. Using nonstick cooking spray, grease a 9 x 13-inch baking dish.
Step 2: Following the package directions, cook the shells until al dente. Drain when done and pat the shells dry with paper towels.
Step 3: Place the Mozzarella, Parmesan, and Romano cheese in a large bowl. Mix well until combined, then set aside a half cup for topping. To the rest of the cheese in the bowl, add the cottage cheese, egg, pepper, and salt. Mix well until incorporated. Now, add the chicken and toss to coat completely.
Step 4: On the bottom of the prepared pan, smear a cup of Alfredo sauce. Using a spoon or a small scoop, start stuffing the shells with the chicken mixture. Arrange the stuffed shells in a single layer in the pan. On top, spoon the rest of the Alfredo sauce, then sprinkle with the reserved cheese.
Step 5: Place the baking dish in the preheated oven and bake the stuffed shells for about 20 minutes or until the cheese is bubbly and slightly browned.
Step 6: Remove from the oven when done and serve right away garnished with parsley. Enjoy!
NUTRITION FACTS:
Serving: 1g, Calories: 710kcal | Carbohydrates: 36g | Protein: 53g | Fat: 37g | Saturated Fat: 19g | Cholesterol: 201mg | Sodium: 1771mg | Potassium: 512mg | Fiber: 1g | Sugar: 4g | Vitamin A: 665IU | Vitamin C: 0.9mg | Calcium: 693mg | Iron: 1.5mg
Ingredients
- 1 pound boneless skinless chicken breasts cooked and shredded
- 30 Large Pasta Shells
- 1 Egg, beaten
- 1 1/2 cups cottage cheese
- 1/2 cup shredded Parmesan Cheese
- 1 cup freshly grated Mozzarella Cheese
- 1/2 cup shredded Romano Cheese
- 15 ounces jar garlic Alfredo sauce
- Fresh parsley for garnish, if desired
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees. Using nonstick cooking spray, grease a 9 x 13-inch baking dish.
Step 2: Following the package directions, cook the shells until al dente. Drain when done and pat the shells dry with paper towels.
Step 3: Place the Mozzarella, Parmesan, and Romano cheese in a large bowl. Mix well until combined, then set aside a half cup for topping. To the rest of the cheese in the bowl, add the cottage cheese, egg, pepper, and salt. Mix well until incorporated. Now, add the chicken and toss to coat completely.
Step 4: On the bottom of the prepared pan, smear a cup of Alfredo sauce. Using a spoon or a small scoop, start stuffing the shells with the chicken mixture. Arrange the stuffed shells in a single layer in the pan. On top, spoon the rest of the Alfredo sauce, then sprinkle with the reserved cheese.
Step 5: Place the baking dish in the preheated oven and bake the stuffed shells for about 20 minutes or until the cheese is bubbly and slightly browned.
Step 6: Remove from the oven when done and serve right away garnished with parsley. Enjoy!
