Ingredients
Scale
- 12 oz jumbo shells
For the Filling:
- 15 oz ricotta cheese
- 1 egg
- 1 tsp basil
- 1 tsp oregano
- 3/4 cup parmesan cheese (divided)
- 2 cups shredded chicken (seasoned with a little salt and pepper)
For Assembly:
- 2 cups
- 1 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 350 degrees Fahrenheit..
- Bring a pot of water to boil and cook your large shell noodles according to package directions. Drain out the water and set them aside.
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In a large bowl mix together the ricotta cheese, egg, basil, oregano, and 1/2 cup Parmesan cheese.
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Stir in the cooked chicken.
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Spread about 3/4 cup of Alfredo sauce into the bottom of a 9×13 pan.
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Put about 2 TBS of cheese filling into the middle of each shell and place into the Alfredo sauce in the pan.
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Spread remaining Alfredo sauce over the top of the shells.
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Top noodles with mozzarella cheese and remaining 1/4 cup Parmesan cheese.
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Cover pan with foil and bake for 20 minutes.
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Remove foil and bake for an additional 10 minutes until cheese on top is melted and golden.