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Ingredients
Scale
- 12 ounces jumbo pasta shells (1 standard package)
- 1 egg, lightly beaten
- 15 ounces ricotta cheese
- 1½ 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 and prepare a baking dish.
- Cook pasta shells until al dente, then drain and let dry.
- Mix egg, ricotta, 1 cup mozzarella, ¼ cup parmesan, sour cream, seasoning, salt, and pepper in a bowl, then fold in chicken.
- Stuff each shell with the filling and place in the baking dish.
- Spread Alfredo sauce over the shells and sprinkle remaining cheeses on top.
- Cover with foil and bake for 25 minutes, then uncover and bake for another 10 minutes until bubbly. Optionally broil for a golden finish.
- Garnish with parsley and serve.
Notes
Ensure the shells are not overcooked to maintain their shape.
Rotisserie chicken can be used for quicker preparation.
Let the dish sit for a few minutes after baking for easier serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Calories: 320
- Sugar: 2g
- Sodium: 620mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg