Ingredients
Equipment
Method
- Preheat the oven to 375°F and grease a 9x13-inch baking dish.
- Bring the water to a boil in a large pot, add the kosher salt and jumbo pasta shells, and cook according to the package directions until al dente. Drain the shells.
- In a large bowl, mix the cooked shredded chicken, whole-milk ricotta cheese, egg, garlic powder, Italian seasoning, and black pepper.
- Spread 1 cup Alfredo sauce in the baking dish.
- Fill about 24 shells with the chicken mixture and arrange them in the dish.
- Pour the remaining Alfredo sauce over the shells.
- Cover the dish tightly with foil and bake for 25 minutes.
- Uncover the dish and sprinkle with the mozzarella and Parmesan.
- Bake for 10-15 minutes, until the sauce is bubbling and the center reaches 165°F.
- Rest the casserole for 10 minutes before serving.
Notes
For easier filling, arrange the shells in the baking dish before stuffing them. Refrigerate leftovers for 3-4 days; freeze for up to 2 months. Gluten-free jumbo shells can be used as a dietary swap.
