Ingredients
Equipment
Method
- Preheat your oven to 375℉. Grease a 9×13-inch baking dish and set it aside. This step is crucial as it prevents the stuffed shells from sticking to the dish and ensures even cooking.
- Bring a large pot of water to a boil. Add in a generous pinch of salt and cook the jumbo pasta shells according to the package directions. Drain and rinse with cold water to prevent sticking. Cooking them just until al dente is important, as they will continue to cook in the oven.
- In a medium bowl, stir together the ricotta cheese, 1 cup of mozzarella, 1 cup of Parmesan cheese, eggs, and the chopped chicken. This mixture should be well combined, with the cheese evenly distributed to ensure every shell is packed with flavor. Add a pinch of salt and pepper to taste.
- In a large skillet set over medium heat, melt the butter. Whisk in the flour and cook until the mixture turns golden brown. This roux is the base of your sauce, adding richness and a slight nutty flavor.
- Whisk in the milk, followed by the heavy cream, remaining Parmesan cheese, minced garlic, and chopped parsley. Cook, whisking constantly, until the mixture thickens, about 5 to 7 minutes. A thickened sauce is essential for a creamy texture that coats the stuffed shells perfectly.
- Spread 1 cup of the sauce in the bottom of the prepared baking pan. This layer keeps the shells from drying out and adds a base of flavor.
- Fill each of the cooked pasta shells with 1 to 2 tablespoons of the chicken and cheese mixture. Be generous with the filling, as this is where all the deliciousness lies!
- Place the filled stuffed shells in the baking pan, seam side down. Make sure they are arranged snugly but not overcrowded, allowing the sauce to reach every shell.
- Pour the remaining sauce over the shells and sprinkle with the remaining mozzarella and Parmesan cheese. This step is key for that cheesy, bubbly topping that everyone loves.
- Bake for 25 to 30 minutes until the sauce is bubbling and the cheese is golden brown. You’ll want to keep an eye on it during the last few minutes to ensure it doesn’t overcook. The perfect topping will be slightly crispy while the inside stays creamy.
- Once done, sprinkle with extra parsley, if desired, and serve hot. This finishing touch adds a burst of freshness and makes the dish visually appealing.
Notes
Cook the pasta shells until almost al dente. They should have a bit of bite to them as they will continue cooking in the oven.
Rinse the cooked pasta shells with cold water after cooking to stop them from sticking together. Don’t pull them apart if they do stick together – just rinse with a little more cold water.
As much as I love to use my homemade alfredo sauce for this recipe, you can just as easily use a jarred alfredo sauce for convenience.