Ingredients
– 20 jumbo pasta shells
– 2 cups cooked, shredded chicken
– 1 cup ricotta cheese
– 1 cup mozzarella cheese, shredded
– ½ cup grated Parmesan cheese
– 2 cups Alfredo sauce
– 1 teaspoon garlic powder
– 1 teaspoon Italian seasoning
– Salt and pepper, to taste
– Fresh parsley, chopped (for garnish)
Equipment Needed
– Large pot for boiling pasta
– 9×13 inch baking dish
– Mixing bowl
– Baking sheet
– Aluminum foil
– Spoon or spatula for mixing
Step-by-Step Instructions
Let’s dive into the cooking process! First, I start by preheating my oven to 350°F (175°C), which sets the stage for all that cheesy goodness to come. In a large pot of boiling salted water, I cook the jumbo pasta shells according to package instructions until they’re al dente. Be careful not to overcook them; we want them firm enough to hold the filling. Once cooked, I drain them and set them aside to cool slightly. The transformation of these shells is absolutely magical! (See the next page below to continue steps…)