stuffed shells alfredo
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!
prep time
30 Min
cook time
35 Min
method
Bake
yield
6-8 serving(s)
Ingredients
- 1 box jumbo shells
- CHEESE FILLING
- 32 ounces container ricotta cheese
- 2 cups shredded mozzarella
- 1/4 cup grated parmesan
- 2 - eggs, slightly beaten
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon nutmeg
- 2 cups cooked, shredded chicken
- 10 ounces package frozen broccoli florets, thawed and chopped small
- ALFREDO SAUCE
- 1 stick butter
- 2/3 cup light cream (half & half)
- 1/2 cup grated parmesan
- 1 - egg yolk, slightly beaten
How To Make stuffed shells alfredo
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Step 1PASTA 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.
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Step 2CHEESE 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.
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Step 3ALFREDO 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.
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Step 4Drizzle 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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