Description
Rich, creamy, and indulgent stuffed pasta shells filled with chicken and cheese, baked under a blanket of Alfredo sauce.
Ingredients
- 20–25 jumbo pasta shells
- 2 cups shredded cooked chicken (rotisserie recommended)
- 1 cup cottage cheese
- 4 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese, divided
- 2 cups Alfredo sauce (store-bought or homemade)
- 1 tbsp dried parsley (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.
- In a large bowl, mix chicken, cottage cheese, cream cheese, sour cream, Parmesan, 1 cup mozzarella, and dried parsley until well combined.
- 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.