Chicken Alfredo Stuffed Shells


*from lmld.org
INGREDIENTS
  • 15 oz ricotta cheese
  • 1 egg
  • 1 tsp basil
  • 1 tsp oregano
  • ¾ cup parmesan cheese, divided
  • 2 cups shredded chicken (seasoned with a little salt and pepper)
  • 1 15oz jar Bertolli ® Alfredo Sauce
  • 1 cup shredded mozzarella cheese
INSTRUCTIONS
  1. Preheat your oven to 350 degrees.
  2. Bring a pot of water to boil and cook your large shell noodles according to package directions.
  3. In a large bowl mix together the ricotta cheese, egg, basil, oregano, and ½ cup Parmesan cheese.
  4. Stir in your shredded chicken.
  5. Spread about ¾ cup of Alfredo sauce into the bottom of a 9x13 pan.
  6. Put about 2 TBS of cheese mixture into the middle of each shell and place into your Alfredo sauce in your pan.
  7. Spread remaining Alfredo sauce over the top of your noodles.
  8. Top noodles with mozzarella cheese and remaining ¼ cup Parmesan cheese.
  9. Cover pan with foil and bake for 20 minutes.
  10. Remove foil and bake for an additional 10 minutes until cheese on top is melted.

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