Description
A comforting dish of jumbo pasta shells stuffed with a creamy mixture of chicken, ricotta, garlic, and herbs, topped with rich Alfredo sauce.
Ingredients
Scale
- 12 jumbo pasta shells
- 2 boneless chicken breasts
- 1 cup ricotta cheese
- 2 cups creamy Alfredo sauce
- 1 cup fresh spinach (or kale)
- 2 cloves garlic, minced
- 1/2 cup Parmesan cheese, grated
- Fresh basil and parsley, chopped
- Salt and pepper, to taste
- Red pepper flakes, optional
Instructions
- Cook the pasta in salted water until al dente. Drain and set aside.
- Heat olive oil in a skillet and sauté seasoned chicken breasts until cooked through. Shred into bite-sized pieces.
- In a bowl, mix shredded chicken, ricotta, half of the Parmesan, minced garlic, spinach, and herbs.
- Stuff each shell generously with the mixture.
- In a baking dish, spread a layer of Alfredo sauce. Arrange the stuffed shells and cover with remaining sauce and Parmesan.
- Preheat oven to 350°F (175°C) and bake covered for 25 minutes. Remove foil and bake an additional 10 minutes.
- Let cool for a few minutes before serving. Garnish if desired.
Notes
Using fresh herbs enhances the flavors significantly. Consider adding sautéed vegetables for more nutrition.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
Keywords: chicken alfredo, stuffed shells, comfort food, family recipe, Italian cuisine