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Chicken Stuffed Shells

A rich and creamy pasta dish that can be served hot or warm as an appetizer."


1 Box of Jumbo Shells, cooked drained and cooled
4 chicken breasts, cooked by boiling and then shredded in the food processor
1 jar of Alfredo sauce
16 oz Ricotta Cheese
1 egg
2 cups of shredded Mozzarella
2 cups of shredded Italian cheese
1 tsp garlic powder
1 tsp salt
1 tap basil
1/2 cup Olive Oil


Preheat oven to 350
In a medium bowl blend together Ricotta, egg, and seasoning
In a large bowl blend together, Chicken, Mozzarella cheese, 1/4 cup Olive Oil, and Ricotta cheese blend.
I find that mixing with my hands is the easiest way to blend it all together.
Stuff the mixture into the shells and place in a greased 9X13 pan
Sprinkle remaining Olive oil over the shells and then sprinkle on the Italian cheese. Cover with foil and bake for 30 minutes. Serve with warm Alfredo sauce

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Nutritional Information
Per Serving

no nutrition information available

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