Chicken Alfredo Stuffed Shells

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prep oven: Preheat oven to 375°F.

Step 2

Make filling: In a medium bowl, combine ricotta, cottage cheese, mozzarella, 1 cup of the Parmesan, eggs, 2 tablespoons fresh parsley, salt, pepper, and shredded rotisserie chicken. Stir to combine, splashing in 2 tablespoons heavy cream if needed. Set aside.

Step 3

Start roux: In a large skillet over medium heat, melt butter and sprinkle over the flour. Whisk and cook until it turns golden brown. Pour in the rest of the liquid to build the sauce.

Step 4

Finish white sauce: Pour in the milk and cream, whisking constantly, and cook for a few minutes until thickened. Add the garlic, the extra 1 cup Parmesan, salt, pepper, 1 tablespoon minced parsley, and minced basil; stir until combined. Taste and adjust seasonings as needed.

Step 5

Stuff shells & assemble: Pour 1 cup of sauce into the bottom of a 9 x 13 inch baking dish. Using a spoon, fill each of the jumbo shells with the chicken mixture. Lay them face down in the pan, then pour the remaining sauce all over the top.

Step 6

Bake & serve: Sprinkle on extra mozzarella and Parmesan, then bake for 25 minutes, or until bubbly and golden. Enjoy!