Chicken Stuffed Shells (with Ricotta)
This Chicken Alfredo Stuffed Shells Recipe is absolutely delicious! Tender pasta shells stuffed with a creamy chicken, mushrooms and spinach filling smothered in a creamy homemade Alfredo Sauce and loaded with cheese.
Ingredients
- 12 oz jumbo pasta shells, cooked al dente
- 1 lb ground chicken
- 1 small onion, finely chopped
- 16 oz white mushrooms, chopped
- 2 Tbsp oil, divided
- 2 garlic cloves, minced
- ½ tsp salt, or to taste
- ¼ tsp ground black pepper, or to taste
- ½ tsp ground paprika
- 1 1/2 cups fresh spinach, lightly packed and cut
- 2 cups shredded mozzarella cheese, divided
- 1 cup ricotta cheese
- 1 recipe of Alfredo sauce
Instructions
- Preheat oven to 375°F.
- Cook pack of pasta shells, according to instructions. You only need 24 shells but cook entire box for extras in case some break or rip. Drain pasta, rinse in cold water, cover and set aside.
- Prepare creamy Alfredo sauce recipe.
- In a large skillet over high heat, saute mushrooms with 2 tsp oil for 5 minutes. Turn heat down to medium, add onions and 2 tsp oil, saute another 3 minutes, lightly season with salt and pepper.
- Add ground chicken and 2 tsp oil, saute until meat is fully cooked, break up the meat as it's cooked.
- Season meat with salt, pepper, paprika and 2 minced garlic cloves. Let the meat cook another minute and remove from heat. Set aside.
- In a large bowl, combine the ingredients from the skillet, ricotta cheese, 1 cup mozzarella cheese and spinach, mix. well
- Cover bottom of 9"x13" baking dish with a few spoonfuls of the Alfredo sauce.
- Stuff shells with chicken mixture and arrange in the baking dish.
- Pour the Alfredo sauce over the shells. Top with the remaining mozzarella cheese.
- Cover dish with foil and bake 35 minutes. Remove foil and bake another 5-7 minutes.
Notes
Just like most Alfredo pasta recipes, it's best if enjoyed immediately.