CHICKEN ALFREDO STUFFED SHELLS
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
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
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
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
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
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
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
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
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
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
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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