Hello everybody, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, stuffed shells. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Jumbo pasta shells stuffed with ricotta, mozzarella and Parmesan, smothered in a mushroom tomato sauce and baked. Easy, cheesy Stuffed Shells that can be assembled and in the oven in a matter of minutes. ↓↓↓↓↓CLICK FOR MORE↓↓↓↓↓ Full Printable Recipe. Delicious Stuffed Shells are the perfect easy, weeknight dinner.
Stuffed Shells is one of the most favored of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. They are nice and they look fantastic. Stuffed Shells is something that I have loved my entire life.
To begin with this particular recipe, we must prepare a few components. You can cook stuffed shells using 9 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Stuffed Shells:
- Make ready 2 cup shredded chicken
- Get 2 cup chopped broccoli, cooked
- Get 16 oz Garlic Parmesan Alfredo
- Get 2 cup sun dried creamy tomato sauce
- Get 1 1/4 cup shredded sharp cheddar cheese
- Take 1/4 cup shredded Parmesan cheese
- Prepare 25 each jumbo pasta shells
- Make ready salt and pepper
- Make ready dash Italian Seasoning
A favorite among American families, stuffed shells bring traditional Italian cooking to Western kitchens across the United States. Stuffed shells are typically filled with ricotta and other delicious cheeses These Stuffed Shells are filled with creamy ricotta, mozzarella, and parmesan cheese, baked in a simple tomato basil sauce. If some shells split during the cooking process, you may have a few fragments left over, but you. These easy Stuffed Shells are perfect to throw together on a weeknight and impressive enough to serve guests.
Instructions to make Stuffed Shells:
- In a large bowl mix the chicken, broccoli, Alfredo, 1 cup of the tomato sauce, shredded cheese, salt and pepper, and Parmesan cheese. Mix well.
- Cook jumbo pasta shells according to package instructions and drain
- Spray a casserole dish with baking spray and use remaining cup of sun dried tomato sauce to spread on bottom.
- Preheat oven to 350°F
- Carefully stuff shells with Alfredo mixture and place in casserole dish. Optionally dash some italian seasoning over top.
- Cover with aluminum foil and bake for 35 to 40 minutes
- Remove from oven. Plate and serve with favorite salad or fresh baked garlic bread.
They're saucy, oh-so-cheesy, and loaded with a ricotta, spinach, and parmesan filling. This is our favorite use for alfredo sauce yet. Pumpkin is good for way more than pies and lattes. Who could resist these jumbo pasta shells brimming with cheese and spinach and baked until perfectly melted and delicious? Aren't extra cheesy foods just the best foods?
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