Embrace the cozy charm of Chicken Alfredo Stuffed Shells Casserole, a dish that combines the heartiness of pasta with the luxurious creaminess of Alfredo sauce. Born from the culinary genius of Roman restaurateur Alfredo di Lelio, Alfredo sauce meets the homely comfort of a Midwestern casserole in this recipe. It’s an ideal choice for those looking to impress with a meal that balances classic taste and the warmth of a baked pasta dish. Perfect for a snug weeknight feast or a moment of pure indulgence, this casserole is a testament to the joy of eating.
To balance the creamy richness, pair the casserole with a crisp green salad tossed in a lively vinaigrette. For added color and health benefits, serve alongside steamed broccoli or a vibrant array of roasted vegetables. And, of course, no pasta meal is complete without a side of warm garlic bread or crusty Italian rolls to mop up the exquisite sauce.
Chicken Alfredo Stuffed Shells Casserole Recipe
24 jumbo pasta shells
2 cups shredded cooked chicken
1 cup ricotta cheese
1/4 cup grated Parmesan cheese, plus more for topping
1 egg, beaten
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 cups Alfredo sauce, homemade or store-bought
1 1/2 cups shredded mozzarella cheese
Chopped fresh parsley for garnish
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Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
Boil the jumbo shells until al dente, drain, and cool slightly on a clean towel.
Combine shredded chicken, ricotta, Parmesan, egg, garlic powder, Italian seasoning, salt, and pepper in a bowl.
Fill each pasta shell with the chicken-cheese mixture.
Lay 1 cup of Alfredo sauce in the baking dish, arrange stuffed shells on top, then cover with the remaining sauce.
Top with shredded mozzarella and extra Parmesan.
Cover with foil and bake for 30 minutes. Uncover and bake for another 10 minutes until golden.
Let it sit for 5 minutes, then garnish with parsley before serving.
Variations & Tips:
Elevate your casserole by adding cooked bacon or pancetta to the filling. For a vegetarian twist, replace chicken with garlic-sautéed spinach and mushrooms. While convenient, store-bought Alfredo sauce can’t compare to the homemade version crafted with high-quality ingredients. For pasta perfection, cook the shells just shy of al dente; they’ll finish cooking in the oven to achieve the ideal texture.