Stuffed Shell Alfredo Casserole Recipes

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CHICKEN ALFREDO STUFFED SHELLS



Chicken Alfredo Stuffed Shells image

Chicken stuffed shells make for a delicious baked pasta dish, and if you have all the ingredients at the ready, it's super simple to pull together.

Categories     main dish     poultry

Time 50m

Yield 8 servings

Number Of Ingredients 16

20 whole jumbo pasta shells, cooked and drained
2 whole boneless, skinless chicken breasts
Salt and pepper, to taste
Olive oil, for grilling and frying
3/4 c. ricotta cheese
3/4 c. cottage cheese
3/4 c. grated mozzarella cheese, plus more for the top
2 c. grated parmesan cheese, plus more for the top
2 whole eggs
1/4 c. minced fresh parsley
2 tbsp. minced fresh basil
4 tbsp. butter
2 tbsp. flour
2 c. whole milk
1 c. heavy cream, plus more as needed
3 cloves garlic, minced

Steps:

  • Preheat oven to 375 degrees. Season the chicken breasts on both sides with salt and pepper. Heat a grill pan or iron skillet over medium heat, drizzle with olive oil, and cook the chicken on both sides until it's done. Remove and shred with two forks and allow to cool.
  • In a medium bowl, combine ricotta, cottage cheese, mozzarella, 1 cup of the Parmesan, eggs, 2 tablespoons fresh parsley, salt, pepper, and chicken. Stir to combine, splashing in 2 tablespoons heavy cream if needed. Set aside.
  • In a large skillet over medium heat, melt butter and sprinkle over the flour. Whisk and cook until the roux turns golden brown. Pour in the milk and cream, whisking constantly, and cook for a few minutes, until thickened. Add the garlic, the additional 1 cup Parmesan, salt, pepper, 1 tablespoon minced parsley, and minced basil and stir until combined. Taste and adjust seasonings as needed. Set aside.
  • Add 1 cup sauce to the bottom of a 9 x 13 inch baking dish. Using a spoon, fill each of the jumbo shells generously with the chicken/ricotta mixture. Lay them face down in the pan, then pour the sauce all over the top. Sprinkle on extra mozzarella and Parmesan, then bake for 25 minutes, or until bubbly and golden. Serve with salad!

CHICKEN ALFREDO STUFFED SHELLS



Chicken Alfredo Stuffed Shells image

Filled with ricotta and tender chicken-thigh meat, these stuffed shells are the best vessel for our beloved-and ultra-creamy-alfredo sauce yet!

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 14

Kosher salt and freshly ground black pepper
30 jumbo pasta shells
3 cups (24 ounces) whole-milk ricotta
2 cups (8 ounces) Italian blend shredded cheese
1/4 teaspoon crushed red pepper flakes, plus more for serving
1/4 teaspoon finely grated lemon zest
2 pinches ground nutmeg
3 tablespoons olive oil
2 boneless, skinless chicken thighs (about 1 pound), cut into 1/2-inch pieces
1 large leek, white and light-green parts only, thinly sliced into half-moons
1/2 cup dry white wine
2 1/2 cups heavy cream
3/4 cups freshly grated Parmesan
Chopped fresh chives, for serving

Steps:

  • Preheat the oven to 425 degrees F.
  • Bring a large pot of salted water to a boil and cook the pasta shells according to package directions for al dente. Drain and run under cold water until cool enough to touch.
  • Mix the ricotta, 1 cup of the Italian blend cheese, the red pepper flakes, lemon zest, 1 pinch of the nutmeg, 1/2 teaspoon salt and a few grinds black pepper together in a medium bowl. Set aside.
  • Heat the olive oil in a large heavy-bottom pot over medium-high heat. Add the chicken, 1/2 teaspoon salt and a few grinds black pepper and cook, stirring occasionally, until the chicken is just cooked through, 5 to 6 minutes. Transfer to a plate and add the leek to the pot. Cook, stirring occasionally, until softened, 3 to 4 minutes.
  • Pour the wine into the pot and stir to scrape up any browned bits with a wooden spoon. Bring to a boil and reduce until completely evaporated, stirring. Lower the heat to medium, pour in the cream and bring to a simmer. Stir in the Parmesan, the remaining pinch nutmeg, 1 teaspoon salt and a few grinds black pepper. Remove from the heat.
  • Fold the chicken and its juices from the plate into the ricotta mixture. Spread 1 cup of the cream sauce onto the bottom of a 9-by-13-inch casserole dish. Fill each pasta shell with a spoonful of ricotta mixture. Arrange the stuffed shells, seam-side up, shingling them so they all fit (you should have 5 shells along the short side and 6 shells along the long side). Ladle the remaining sauce over the top, then sprinkle with the remaining 1 cup Italian cheese blend and cover with aluminum foil.
  • Bake until the cheese is melted and the sauce is bubbling, about 20 minutes. Remove the foil and continue to bake until the cheese and tops of noodles start to turn golden brown, 15 to 20 minutes. Let cool for 10 minutes before sprinkling with some chives and more red pepper flakes.

CHICKEN ALFREDO STUFFED SHELLS



Chicken Alfredo Stuffed Shells image

These pasta shells, filled with warm, gooey cheese, are always popular. The tender chicken and rich sauce make the dish so satisfying, I simply serve salad on the side.-Michele Sheppard, Masontown, PA

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 10 servings.

Number Of Ingredients 14

1 package (12 ounces) jumbo pasta shells
1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
2 tablespoons olive oil, divided
1/2 pound sliced baby portobello mushrooms
1 large egg, lightly beaten
1 carton (15 ounces) ricotta cheese
3-1/4 cups grated Parmesan cheese, divided
1 cup shredded part-skim mozzarella cheese
1 teaspoon dried parsley flakes
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 cup butter, cubed
2 garlic cloves, minced
2 cups heavy whipping cream

Steps:

  • Cook pasta according to package directions., Meanwhile, in a large skillet, brown chicken in 1 tablespoon oil. Remove and set aside. In the same pan, saute mushrooms in remaining oil until tender; set aside. In a small bowl, combine the egg, ricotta, 1-1/2 cups Parmesan, mozzarella and seasonings., Drain and rinse pasta with cold water; stuff each shell with about 1 tablespoon of cheese mixture. Place in a greased 13x9-in. baking dish. Top with chicken and mushrooms., In a large saucepan over medium heat, melt butter. Add garlic; cook and stir for 1 minute. Add cream; cook 5 minutes longer. Add 1-1/2 cups Parmesan cheese; cook and stir until thickened., Pour sauce over the casserole. Sprinkle with remaining Parmesan cheese. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly., If desired, cover and freeze unbaked shells for up to 1 month., To use frozen shells: Thaw in the refrigerator. Let stand at room temperature for 30 minutes. Bake as directed.

Nutrition Facts : Calories 684 calories, Fat 45g fat (26g saturated fat), Cholesterol 195mg cholesterol, Sodium 805mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 2g fiber), Protein 38g protein.

STUFFED SHELL ALFREDO CASSEROLE



Stuffed Shell Alfredo Casserole image

Comfort food at it's finest! You can sub out veggies for your favorites, this is just a starting point. We like to use chicken breasts in place of the italian turkey sausage, too. This is a great recipe to take to a pot luck, or freeze half for later. Makes lots and lots!

Provided by ChefKimmie

Categories     Pasta Shells

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 (1 lb) package sweet Italian turkey sausage
2 (16 ounce) jars of your favorite prepared alfredo sauce
1 (14 ounce) package frozen broccoli florets
2 (14 ounce) cans artichoke bottoms
16 ounces low-fat ricotta cheese
1 (12 ounce) box jumbo pasta shells
1/4 cup Italian style breadcrumbs
1 large egg
salt and pepper

Steps:

  • Preheat oven to 350 degrees.
  • Cook Pasta shells according to package directions (al dente), drain and set aside.
  • Meanwhile, remove casings from turkey sausage, brown, making small chunks. Drain any fat and set sausage aside.
  • In Large mixing bowl, combine ricotta, egg, bread crumbs, salt and pepper.
  • Chop broccoli and artichoke bottoms into small pieces, add to cheese mixture.
  • Add browned sausage to the cheese and veggie mixture, make sure it's well combined.
  • In 13 X 9 baking dish, pour 1/2 of one jar of Alfredo sauce. Stuff shells with sausage/cheese/veggie mixture, place individual shells in baking dish, filling dish to capacity. You may have cooked shells left over, discard these.
  • Pour remaining alfredo sauce over the top of the shells, adding pepper to taste.
  • Bake at 350 degrees, for about 1 hour, until the top gets a little brown, and there are bubbles all around. Enjoy!

Nutrition Facts : Calories 438.9, Fat 8.8, SaturatedFat 3.1, Cholesterol 74.8, Sodium 880.6, Carbohydrate 66.4, Fiber 11.8, Sugar 4.6, Protein 26.5

SPINACH ALFREDO STUFFED PASTA SHELLS



Spinach Alfredo Stuffed Pasta Shells image

This is my spinach casserole doubled for stuffing shells. The Alfredo tastes great mixed with it! I am guessing on the servings because you may lose some shells from breaking while cooking. The remaining mixture freezes well before baking. BTW, we usually add a little more garlic powder for our taste.

Provided by Kikimony

Categories     Pasta Shells

Time 40m

Yield 24 shells, 8 serving(s)

Number Of Ingredients 10

1 cup extra virgin olive oil
1 medium onion, chopped
6 slices turkey bacon, uncooked
2 teaspoons garlic powder
2 teaspoons blackened fish seasoning (I use Paul Prudhome's)
2 (16 ounce) bags frozen chopped spinach (thawed and drained well!)
2 cups Italian breadcrumbs
1 cup parmesan cheese or 1 cup parmesan-romano cheese mix (I use the P - R cheese)
2 jars alfredo sauce
1 box jumbo pasta shells, for stuffing,cooked

Steps:

  • Heat olive oil in skillet.
  • Cut turkey bacon in half lengthwise, then start snipping every 1/2".
  • Add onion, bacon, garlic powder and blackened redfish seasoning to oil.
  • Cook until onion is tender (4 minutes).
  • Add spinach and mix well.
  • Remove from heat.
  • Add bread crumbs and cheese and mix very well.
  • Add as much Alfredo as you like to the mixture (reserve some for topping).
  • Stuff Pasta shells and place in greased 9x13 pan.
  • After all stuffed, drizzle remaining Alfredo over shells.
  • Bake at 350 degrees until heated through.
  • (The remaining mixture can be frozen before baking).

CARBONARA CHICKEN ALFREDO STUFFED SHELLS



Carbonara Chicken Alfredo Stuffed Shells image

The flavors of carbonara and chicken Alfredo come together in this stuffed shell dish that's bound to become an instant classic!

Provided by By Cindy Rahe

Categories     Entree

Time 1h5m

Yield 8

Number Of Ingredients 13

1 box (12 oz) jumbo pasta shells
Olive oil
1 jar (15 oz) Alfredo pasta sauce
1/2 cup Progresso™ chicken broth (from 32-oz carton), or water
4 cups shredded cooked chicken
3 cups ricotta cheese (12 oz)
1/4 cup grated Parmesan cheese
1 egg, slightly beaten
2 tablespoons chopped fresh parsley
1 clove garlic, finely chopped
1/4 teaspoon red pepper flakes
Dash salt and pepper
5 slices bacon, cooked and crumbled

Steps:

  • Heat oven to 375° F. Spray 13 x 9-inch (3-quart) baking dish with cooking spray.
  • Cook and drain pasta shells as directed on box; spread on cookie sheet to cool. Drizzle with olive oil so shells don't stick together.
  • In medium bowl, stir together Alfredo sauce and broth.
  • In large bowl, mix chicken, ricotta, Parmesan, egg, parsley, garlic, pepper flakes, salt and pepper, and half of the cooked bacon. Fold mixture to combine well.
  • Spoon just enough Alfredo sauce mixture in bottom of baking dish to cover bottom. When pasta is cool enough to handle, fill shells with chicken mixture. Place shells in slightly diagonal rows until baking dish is full (28 to 30 shells). Cover shells with remaining sauce.
  • Bake about 35 minutes or until sauce is bubbling and filling is hot. Sprinkle with remaining bacon.

Nutrition Facts : ServingSize 1 Serving

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