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Ingredients
Scale
- 12 ounces jumbo pasta shells (1 standard package)
- 1 egg, lightly beaten
- 15 ounces ricotta cheese
- 1 ½ cups shredded mozzarella cheese, divided
- ¾ cup shredded parmesan cheese, divided
- ⅓ cup sour cream
- 2 teaspoons Italian seasoning
- ½ teaspoon kosher salt
- ½ teaspoon black ground pepper
- 2 cups cooked chicken, shredded
- 15 ounces Alfredo sauce (1 standard jar)
- Chopped fresh parsley for garnish
Instructions
- Preheat oven to 375°F (190°C) and prepare a baking dish.
- Cook jumbo pasta shells in boiling salted water until al dente.
- In a mixing bowl, combine egg, ricotta, mozzarella, parmesan, sour cream, Italian seasoning, salt and pepper.
- Fold in shredded chicken.
- Stuff each pasta shell with the filling and arrange in the baking dish.
- Pour Alfredo sauce over shells and top with remaining cheeses.
- Cover and bake for 25 minutes, then uncover and bake for another 10 minutes until bubbly.
- Garnish with parsley and serve hot.
Notes
Ensure pasta shells are cooked al dente to prevent mushiness.
Use freshly shredded cheese for the best melt.
Filling can be prepared a day in advance for convenience.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Calories: 400
- Sugar: 2
- Sodium: 800
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 1
- Protein: 25
- Cholesterol: 70