Ingredients

The following ingredients have 9 Servings
  • 18 Large Pasta Shells (from a 16 oz package)
  • 15 oz Ricotta Cheese
  • 1 Large Egg (slightly beaten)
  • 1/4 cup Grated Parmesan Cheese
  • 2 cups Frozen Cut Leaf Spinach, thawed, squeezed to drain
  • 1 cup Chicken (cooked and chopped)
  • 1 tsp garlic salt (with parsley flakes)
  • 2 cups Shredded Italian Cheese Blend
  • 1 cup Chicken Broth
  • 1 cup Half and Half
  • 1/2 cup heavy whipping cream
  • 1 cup Parmesan Cheese
  • 1/2 Tsp minced garlic
  • Salt
  • Pepper

Instruction

  • Cook pasta according to package directions. Rinse and drain.
  • While your pasta is cooking, mix ricotta cheese, egg, parmesan cheese, spinach and chicken in a medium bowl. Set aside.
  • Prepare Alfredo sauce by adding garlic to a pan and saute for 1 minute. Add broth, let bubble. Then add half&half, whipping cream, salt and pepper and parmesan cheese. Whisk constantly till combined. Allow liquid to heat up and thicken for a few minutes.
  • Spread 1 cup of alfredo sauce in the bottom of a 13x9-inch glass baking dish. Arrange shells on top of sauce. Spoon about 2 tablespoons ricotta mixture into each pasta shell until all shells are full.
  • Cover with foil and bake at 350 for 30 minutes. Sprinkle with Italian cheese blend and bake uncovered for an additional 5 to 10 minutes or until cheese is melted.