Ingredients
- 21 jumbo pasta shells, cooked according to package directions
- 1 1/2 cups shredded cooked chicken
- 1 1/2 cups cottage cheese
- 4 oz cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups Alfredo sauce (store-bought or homemade)
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C).
- Cook the jumbo shells according to package directions, then drain and let cool slightly.
- In a large bowl, mix the shredded chicken, cottage cheese, cream cheese, mozzarella, Parmesan, garlic powder, Italian seasoning, salt, and pepper until well combined.
- Spread 1/2 cup of Alfredo sauce on the bottom of a baking dish.
- Fill each shell with the chicken-cheese mixture and place them in the baking dish.
- Pour the remaining Alfredo sauce evenly over the stuffed shells.
- Cover the dish with foil and bake for 25 minutes.
- Remove foil and bake for another 10–15 minutes until the top is bubbly and golden.
- Let rest a few minutes before serving; garnish with parsley if desired.
Notes
- Use ricotta instead of cottage cheese for a smoother texture if preferred.
- Try adding sautéed spinach or mushrooms for extra flavor and nutrition.
- Freeze unbaked shells for up to 3 months; bake from frozen with added time.
- Stir in a splash of milk or cream when reheating if sauce thickens.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
- Diet: Halal
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 480
- Sugar: 3g
- Sodium: 670mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 90mg
