Chicken Alfredo Pasta Shells

• Meat

  • 2 cups Chicken, cooked

• Produce

  • 1 tsp Garlic powder

• Refrigerated

  • 1 Egg

• Condiments

  • 1 15 ounce jar Alfredo sauce

• Pasta & Grains

  • 30 Pasta shells

• Baking & Spices

  • 1 tbsp Italian seasoning
  • 1/4 tsp Pepper
  • 1/2 tsp Salt

• Dairy

  • 1/2 cup Parmesan cheese
  • 15 oz Ricotta cheese
  • 2 cups Shredded 6 cheese italian blend

Found on whattheforksfordinner.com

Ingredients

• 30 pasta shells
• 1-15 ounce jar Alfredo sauce
• 15 oz ricotta cheese
• 1 egg
• ½ cup parmesan cheese
• 2 cups shredded 6 Cheese Italian blend, divided
• 1 tablespoon Italian seasoning
• 1 teaspoon garlic powder
• ¼ teaspoon pepper
• ½ teaspoon salt
• 2 cups chopped cooked chicken

Directions

• Preheat your oven to 350 degrees.
• Cook your pasta according to package directions.
• Spread 1 cup of you Alfredo sauce on the bottom of a 9x13 inch pan.
• Mix together your egg and your ricotta in a medium sized bowl. Mix in your parmesan and 1 cup of your mozzarella cheese.
• Add in your Italian seasoning, garlic powder, pepper, and salt.
• Add in your chopped chicken and mix well.
• Stuff shells with chicken mixture and put shells into your prepared pan.
• Pour remaining Alfredo sauce over the top of shells. Top with additional mozzarella cheese.
• Bake in oven for 20-25 minutes or until bubbly and golden brown. I broiled for the last few minutes for that extra golden color.