2 cups shredded cooked chicken
1 cup ricotta cheese
1/4 cup grated Parmesan cheese, plus more for topping
1 egg, beaten
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 cups Alfredo sauce, homemade or store-bought
1 1/2 cups shredded mozzarella cheese
Chopped fresh parsley for garnish
Directions:
Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
Boil the jumbo shells until al dente, drain, and cool slightly on a clean towel.
Combine shredded chicken, ricotta, Parmesan, egg, garlic powder, Italian seasoning, salt, and pepper in a bowl.
Fill each pasta shell with the chicken-cheese mixture.
Lay 1 cup of Alfredo sauce in the baking dish, arrange stuffed shells on top, then cover with the remaining sauce.
Top with shredded mozzarella and extra Parmesan.
Cover with foil and bake for 30 minutes. Uncover and bake for another 10 minutes until golden.
Let it sit for 5 minutes, then garnish with parsley before serving.
Variations & Tips:
Elevate your casserole by adding cooked bacon or pancetta to the filling. For a vegetarian twist, replace chicken with garlic-sautéed spinach and mushrooms. While convenient, store-bought Alfredo sauce can’t compare to the homemade version crafted with high-quality ingredients. For pasta perfection, cook the shells just shy of al dente; they’ll finish cooking in the oven to achieve the ideal texture.