Chicken Alfredo Stuffed Shells
1 jar Rao's Homemade Alfredo Sauce
- 20 jumbo pasta shells
- 2 cups cooked shredded chicken
- 1 cup chopped fresh spinach
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
- Preheat the oven to 375°F (190°C).
- Cook the pasta shells according to the package directions. Drain and set aside.
- In a large bowl, mix together the cooked shredded chicken, chopped spinach, ricotta cheese, shredded mozzarella cheese, and grated Parmesan cheese. Season with salt and pepper to taste.
- Spoon the chicken and cheese mixture into each pasta shell and arrange them in a single layer in a baking dish.
- Pour the entire jar of Rao's Homemade Alfredo Sauce over the stuffed shells.
- Cover the baking dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh parsley and serve hot.
- Enjoy your delicious chicken, spinach, and cheese stuffed shells with Rao's Homemade Alfredo Sauce!