Stuffed Shells Alfredo

Carol Davis


This pasta dish is so delicious and creamy rich. It pairs well with my Spinach Salad and garlic bread. It's sophisticated and kid-friendly at the same time. Enjoy!


☆☆☆☆☆ 0 votes

30 Min
35 Min


  • 1 box
    jumbo shells

  • 32 oz
    container ricotta cheese
  • 2 c
    shredded mozzarella
  • 1/4 c
    grated parmesan
  • 2
    eggs, slightly beaten
  • 1/2 tsp
  • 1/4 tsp
  • 1/8 tsp
  • 2 c
    cooked, shredded chicken
  • 10 oz
    package frozen broccoli florets, thawed and chopped small

  • 1 stick
  • 2/3 c
    light cream (half & half)
  • 1/2 c
    grated parmesan
  • 1
    egg yolk, slightly beaten

How to Make Stuffed Shells Alfredo


  1. PASTA SHELLS: Bring 4-6 quarts of water to a boil. Add pasta to boiling water. Boil uncovered for 9 minutes, stirring occasionally. Drain and cool on a sheet pan.
  2. CHEESE FILLING: In a large bowl mix together ricotta, mozzarella, and parmesan cheeses until well blended. Add egg and seasonings, mix well. Gently fold in chicken and broccoli. Generously stuff shells and line up in a large rectangular casserole dish, until you run out of filling or room in your casserole dish.
  3. ALFREDO SAUCE: Melt butter until hot in a medium saucepan. Remove from heat. Gradually stir in light cream, parmesan cheese, and egg yolk, until thick and creamy.
  4. Drizzle Alfredo sauce over stuffed shells in casserole dish. Cover with foil and bake in a 350 degree oven for 30 minutes. Remove foil and place under broiler for 5 minutes. Serve immediately, with parmesan cheese.

Printable Recipe Card

About Stuffed Shells Alfredo

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian

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