Chicken Alfredo Stuffed Shells

My youngest daughter brought this recipe home from her 4th grade cooking class, beaming with pride as she explained how her teacher made them from scratch. Now it is our go-to comfort meal on rainy Tuesdays when we need something warm and filling.

Last winter my sister visited during a snowstorm and we made a double batch together. She kept stealing filled shells right off the baking sheet while I tried to arrange them neatly.

Ingredients

• 20 large pasta shells: These jumbo shells hold all that filling perfectly so buy the biggest ones you can find
• 2 cups cooked chicken breast: Rotisserie chicken works beautifully here and saves so much time
• 1 cup ricotta cheese: Whole milk ricotta gives the best creaminess but part skim works fine too
• 1 cup frozen spinach: Thaw completely and squeeze out every drop of water or your filling will be watery
• 1 cup shredded mozzarella cheese: Freshly shredded melts better than the pre shredded stuff
• 1/2 cup grated Parmesan cheese: The salty tang cuts through all the rich creamy elements
• 1 large egg: This binds everything together so your filling stays put inside the shells
• 2 cloves garlic: Minced finely because nobody wants a huge chunk of raw garlic in their bite
• 1/2 teaspoon salt and 1/4 teaspoon black pepper: Season your filling well since pasta absorbs flavor
• 2 cups Alfredo sauce: Homemade is lovely but good quality jarred sauce tastes almost as good
• 1/2 cup shredded mozzarella and 1/4 cup Parmesan: Extra cheese on top creates that gorgeous golden crust everyone fights over

Instructions

Preheat your oven:

Get that oven to 375 and grease a 9 by 13 baking dish with butter or cooking spray

Boil the pasta:

Cook those shells just until al dente then drain and rinse with cold water so they stop cooking

Make the filling:

Mix everything except the extra topping cheeses in a big bowl until it looks like uniform green speckled goodness

Start the layers:

Spread one cup of sauce across the bottom so the shells do not stick

Stuff the shells:

Fill each shell with about two tablespoons of filling and arrange them open side up in the dish

Add sauce and cheese:

Pour the remaining sauce over all the shells then sprinkle with that final mozzarella and Parmesan

Bake covered then uncovered:

Twenty five minutes with foil then ten more without until the cheese turns golden and bubbly

Let it rest:

Wait five minutes before serving so everything sets and you do not burn your tongue on hot filling

Save

The first time I made these for book club three women asked for the recipe before they even finished their plates. That kind of reaction tells you everything you need to know.

Make Ahead Magic

You can assemble the entire dish up to a day ahead and keep it covered in the refrigerator. Just add five minutes to the covered baking time if you are baking it cold from the fridge.

Freezing Instructions

Wrap the unbaked assembled dish tightly with foil and freeze for up to three months. Thaw overnight in the refrigerator then bake as directed.

Serving Suggestions

A crisp green salad with vinaigrette cuts through all that richness perfectly. Some garlic bread never hurt either.

• Steam some broccoli on the side for color
• Open a nice Chardonnay to complement the creamy sauce
• Keep red pepper flakes handy for heat lovers

Save

This recipe has become my default dish for new neighbors and potlucks because it travels well and feeds a crowd happily.

Questions & Answers

→ What type of pasta is used for this dish?

Large pasta shells, known as conchiglioni, are used to hold the filling and bake evenly.

→ Can I use fresh spinach instead of frozen?

Yes, fresh spinach can be sautéed and chopped as a substitute for frozen, well-drained spinach in the filling.

→ How do I prevent the shells from sticking together?

Cook the shells until al dente, rinse them with cold water, and lightly grease the baking dish before assembling.

→ Is it possible to prepare this dish ahead of time?

You can assemble the shells and refrigerate them before baking, then bake just before serving for convenience.

→ What are some good side dishes to complement this meal?

Garlic bread and a fresh green salad pair well to complete this savory Italian-inspired dish.