Description
Delicious jumbo pasta shells filled with a creamy chicken cheese mixture, topped with mozzarella and Parmesan, and baked to perfection.
Ingredients
Scale
- 20 jumbo pasta shells
- 2 cups cooked shredded chicken
- 4 oz cream cheese
- 1 cup ricotta cheese
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ¾ cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Boil jumbo pasta shells in salted water until al dente. Drain and set aside to cool.
- In a large bowl, combine shredded chicken, cream cheese, ricotta, ¾ cup mozzarella, Parmesan, garlic powder, Italian seasoning, salt, and pepper. Stir until creamy.
- Fill each cooked shell with the chicken cheese mixture and place into a greased baking dish.
- In a small saucepan, warm the heavy cream with a pinch of garlic powder and salt. Pour evenly over the stuffed shells.
- Top the shells with the remaining mozzarella and some extra Parmesan.
- Bake at 375°F (190°C) for 25 minutes, or until bubbly and golden on top.
- Let it cool for 5 minutes before serving.
Notes
- For added flavor, consider including chopped spinach or sun-dried tomatoes.
- Make sure to grease the baking dish well to prevent sticking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 85mg