Chicken Alfredo Stuffed Shells

Recipe Source: Amanda

Ingredients:

• 1 package (12 ounces) jumbo pasta shells, cooked al dente
• 2 large eggs, beaten
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese, divided
• 1 cup grated Parmesan cheese, divided
• 1 tablespoon dried parsley
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 3 cups rotisserie chicken

Directions:

1. PreHeat oven to 350°F.
2. Cook pasta until al dente, per package instructions. Drain.
3. In a large bowl, mix together the eggs, ricotta cheese, half the mozzarella, half the Parmesan, parsley, salt, pepper, and chicken until well combined.
4. Set aside.

Ingredients:

• 2 tablespoons salted butter
• 1 cup heavy cream
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/2 cup freshly grated Parmesan cheese

Directions:

1. In a large saucepan, melt butter then add cream, salt, and pepper.
2. Bring to a slow rolling boil.
3. Reduce heat and boil gently for 3-5 minutes or until the mixture begins to thicken.
4. Remove from heat and stir in 1/2 cup grated Parmesan cheese.

Directions:

1. Stuff each jumbo shell with the chicken mixture and place in a greased 9x13-inch baking pan.
2. Pour the alfredo sauce and reserved mozzarella and Parmesan cheeses over the stuffed shells.
3. Bake for 25 minutes, or until bubbly.