The fusion of hearty pasta shells with the rich, creamy embrace of Alfredo sauce makes the Chicken Alfredo Stuffed Shells Casserole an utterly comforting and satisfying dish. This concoction marries the Italian-American creation of Alfredo sauce, with origins tracking to Roman restaurateur Alfredo di Lelio, with the generous, crowd-pleasing sensibilities of a Midwestern casserole. This dish is perfect for those seeking to enchant their family or guests with a blend of classic flavors and the welcoming familiarity of a baked pasta meal. Its all-in-one nature makes it particularly appealing for a cozy weeknight dinner or for when you just want to indulge in something that's both sophisticated and undeniably delectable.
To complement the richness of the Chicken Alfredo Stuffed Shells Casserole, consider serving a crisp green salad dressed with a zesty vinaigrette to cut through the creaminess. For a pop of color and added nutrition, a side of steamed broccoli or a medley of roasted vegetables would also pair wonderfully. And don't forget a basket of warm garlic bread or crusty Italian rolls to sop up all the luscious sauce.
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Chicken Alfredo Stuffed Shells Casserole
Servings: 6-8 servings
Ingredients:
- 24 jumbo pasta shells
- 2 cups cooked chicken, shredded
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese, plus extra 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
- Fresh parsley, chopped for garnish
- 2 cups cooked chicken, shredded
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese, plus extra 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
- Fresh parsley, chopped for garnish
Directions:
1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish and set aside.
2. Cook the jumbo pasta shells according to the package instructions until they are al dente. Drain and set aside on a clean towel to cool slightly.
3. In a large bowl, mix together the shredded chicken, ricotta cheese, 1/4 cup Parmesan cheese, beaten egg, garlic powder, Italian seasoning, salt, and black pepper until well combined.
4. Spoon or pipe this filling into each of the cooked pasta shells, filling them generously.
5. Spread 1 cup of Alfredo sauce on the bottom of the prepared baking dish. Arrange the filled shells on top of the sauce in a single layer.
6. Pour the remaining 2 cups of Alfredo sauce evenly over the stuffed shells, making sure the sauce covers the pasta mostly.
7. Sprinkle the shredded mozzarella cheese over the top, and if desired, add an extra sprinkle of Parmesan.
8. Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese on top is golden and bubbly.
9. Let the casserole rest for about 5 minutes, then garnish with chopped fresh parsley before serving.
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Variations & Tips:
For an extra touch of decadence, mix in a bit of cooked bacon or pancetta with the chicken filling. Vegetarians can omit the chicken and add spinach and mushrooms sautéed in garlic for a sumptuous alternate version. As for the Alfredo sauce, while store-bought can be a convenient option, making it from scratch with good-quality butter, heavy cream, and Parmesan will elevate the dish to new heights of deliciousness. Lastly, don't be afraid to cook the pasta shells slightly under al dente, as they will continue to cook in the oven, ensuring a perfect bite that is not too soft. Enjoy experimenting!