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Carbonara Chicken Alfredo Stuffed Shells Recipe

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This recipe for Carbonara Chicken Alfredo Stuffed Shells is from The Mooney Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 box (12 oz) jumbo pasta shells
Olive oil
1 jar (15 oz) Alfredo pasta sauce
1/2 cup chicken stock (or water)
4 cups shredded cooked chicken
3 cups ricotta cheese (12 oz)
1/4 cup grated Parmesan cheese
1 egg, slightly beaten
2 tablespoons chopped fresh parsley
1 clove garlic, finely chopped
1/4 teaspoon red pepper flakes
Dash salt and pepper
5 slices bacon, cooked and crumbled
Directions:
Directions:
1. Heat oven to 375 degrees. Spray 13 X 9 inch (3 quart) baking dish with cooking spray.

2. Cook and drain pasta shells as directed on box; spread on cookie sheet to cool. Drizzle with olive oil so shells don't stick together.

3. In medium bowl, stir together Alfredo sauce and chicken stock.

4. In a large bowl, mix chicken, ricotta, Parmesan, egg, parsley, garlic, pepper flakes, salt and pepper, and half of the cooked bacon. Fold mixture to combine well.

5. Spoon just enough Alfredo sauce mixture in bottom of baking dish to cover bottom. When pasta is cool enough to handle, fill shells with chicken mixture. Place shells in slightly diagonal rows until baking dish is full (28 to 30 shells). Cover shells with remaining sauce.

6. Bake about 35 minutes or until sauce is bubbling and filling is hot. Sprinkle with remaining bacon.
Personal Notes:
Personal Notes:
From Allrecipes.com

 

 

 

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