Description
Rich, creamy, and indulgent stuffed pasta shells filled with chicken and cheese, baked under a blanket of Alfredo sauce.
Ingredients
Jumbo Pasta Shells:
20–25 shells
Shredded Cooked Chicken:
2 cups
Cottage Cheese:
1 cup
Cream Cheese:
4 oz, softened
Sour Cream:
1/2 cup
Grated Parmesan Cheese:
1/2 cup
Shredded Mozzarella Cheese:
2 cups, divided
Alfredo Sauce:
2 cups
Dried Parsley:
1 tbsp (plus more for garnish, optional)
Instructions
- Preheat oven to 375ºF. Lightly spray a 9×13-inch baking dish with cooking spray.
- Cook pasta shells al dente according to package instructions. Drain and set aside.
- Mix chicken, cottage cheese, cream cheese, sour cream, Parmesan, 1 cup mozzarella, and dried parsley until well combined in a large bowl.
- Stuff each shell with filling and arrange in prepared baking dish.
- Pour Alfredo sauce over the shells, ensuring they are fully covered.
- Sprinkle remaining 1 cup mozzarella on top.
- Bake uncovered for 30–35 minutes, until cheese is bubbly and golden.
- Let rest a few minutes, garnish with parsley if desired, and serve warm.
Notes
- Use ricotta instead of cottage cheese if preferred.
- Add spinach, red pepper flakes, or use alternate proteins for variation.
- Can be assembled ahead and stored in the fridge or freezer.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 820mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 95mg
