AuthorKathleen GloverCategoryMain Meals, PastaDifficultyIntermediateIndulge in Alfredo Stuffed Shells, a twist on the classic Fettuccine Chicken Alfredo. Stuffing the shells with the chicken and four different kinds of cheese makes every bite rich with flavor and will be an instant family favorite. This dish makes plenty and reheats really well for leftovers, but good luck saving any because who can resist the creamy saucy shells, loaded with cheese, chicken and bacon? Not me, that's for sure! Pair this with garlic bread and a side salad and you've got a really easy but impressive meal.
If you'd like to make this a vegetarian meal, just skip the chicken and bacon and add in some broccoli to make this a filling meal!
In a large pot with water, add one tablespoon of salt, vinegar and oil. Bring to a boil and add pasta shells. Cook according to al dente cooking instructions on box. Drain water and lay shells on a flat surface to dry and cool.
Meanwhile, melt the butter over medium heat in a medium saucepan. Add cream and bring to a gentle boil. Remove from heat and stir in the 3/4 cup Parmesan cheese. Set aside. The sauce will thicken as it cools.
Preheat oven to 350 degrees F and grease a 9x9 baking dish.
Combine Mozzarella, Romano and Parmesan cheeses together. Reserve about 1/3 cup of this mixture for topping.
In a large bowl, combine this cheese mixture and the Ricotta Cheese with the egg and a pinch of salt and pepper. Stir in the shredded chicken.
Add half of the sauce into the bottom of the baking dish. Stuff shells with the shredded chicken mixture and arrange in a single layer in the baking dish. Add the remaining Alfredo sauce over the stuffed shells. Sprinkle with the bacon and the reserved 1/3 cup of cheese mix.
Bake in the preheated 350-degree oven for 15-20 minutes, or until cheese is lightly browned and bubbly.
Garnish with fresh basil, parsley, or oregano.
Ingredients
Directions
In a large pot with water, add one tablespoon of salt, vinegar and oil. Bring to a boil and add pasta shells. Cook according to al dente cooking instructions on box. Drain water and lay shells on a flat surface to dry and cool.
Meanwhile, melt the butter over medium heat in a medium saucepan. Add cream and bring to a gentle boil. Remove from heat and stir in the 3/4 cup Parmesan cheese. Set aside. The sauce will thicken as it cools.
Preheat oven to 350 degrees F and grease a 9x9 baking dish.
Combine Mozzarella, Romano and Parmesan cheeses together. Reserve about 1/3 cup of this mixture for topping.
In a large bowl, combine this cheese mixture and the Ricotta Cheese with the egg and a pinch of salt and pepper. Stir in the shredded chicken.
Add half of the sauce into the bottom of the baking dish. Stuff shells with the shredded chicken mixture and arrange in a single layer in the baking dish. Add the remaining Alfredo sauce over the stuffed shells. Sprinkle with the bacon and the reserved 1/3 cup of cheese mix.
Bake in the preheated 350-degree oven for 15-20 minutes, or until cheese is lightly browned and bubbly.
Garnish with fresh basil, parsley, or oregano.