Directions:
Advertisement: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.
Advertisement: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.
Advertisement:Advertisement:
Thanks for your SHARES!
This “crack” casserole is one that never fails!
My hubby’s always hankering for this, so I whip it up almost every week
Swedish Meatball Pasta Bake
Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa
Philly Cheesesteak Meatloaf
4 SIGNS THAT MANY IGNORE AND THAT MAKE IT CLEAR THAT THE WASHING MACHINE IS DIRTY
When squeezing lemons, don’t make the mistake of throwing away the seeds: they are worth their weight in gold used this way
Southern Chicken Fried Steak with Gravy Recipe
One-Pan Garlic Herb Chicken with Potatoes & Green Beans
